Caramel-Filled Whirlwinds

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“My father-in-law baked these the other day, dropped off a few dozen to us, and now there are none left! He frequently adds new goodies to his cases at his bakery; these will included there starting next week:) Here is his recipe...prep time includes chill time.”
7hrs 12mins
6 1/2 dozen

Ingredients Nutrition


  1. COOKIES: Cream together the butter, cream cheese, and brown sugar with an electric mixer on medium speed until very light.
  2. Add the egg yolk and maple extract; blend well.
  3. Gradually mix in the flour just until a dough forms.
  4. Cover and refrigerate at least 2 hours, or until easy to handle.
  5. FILLING: Meanwhile, melt the caramels in a saucepan over very low heat.
  6. Stir in the cream cheese until blended; set aside.
  7. Divide cookie dough in half; roll out each half between 2 sheets of waxed paper to 1/4" thickness.
  8. Spread the caramel mixture over the dough to within 1/2" of the edges.
  9. Roll dough up tightly, jelly-roll style, starting with the long sides; wrap each roll in plastic wrap and refrigerate for 4 hours, or until firm.
  10. Preheat oven to 350*F.
  11. Unwrap dough and cut into 1/4" slices; space 2" apart on greased or parchment paper-lined cookie sheets.
  12. Bake for 12-14 minutes, or until golden brown.
  13. Transfer cookies to wire racks and cool completely.
  14. Dust with powdered sugar, if desired.

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