Enjoy your favorite breakfast for dessert with these Cinnamon Roll Cookies made with a soft sugar cookie, cinnamon and sugar rolled up inside, and glaze on top.
Cinnamon Roll Cookies
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I absolutely love Cinnamon Rolls. It’s one of my most favorite things to eat for breakfast, especially during the holidays. The only bad thing about cinnamon rolls is that they require a lot of time to rise so when I’m craving that sweet cinnamon sugar glazed treat, I make these cute little Cinnamon Roll Cookies that I first shared over at Penney Lane.
My husband loves cinnamon rolls even more than me so when he suggested these, I was happy to make them since they’re so much easier than cinnamon rolls. They take about one fourth the time to make and he loved them!
The dough is made using my favorite sugar cookie dough recipe. After rolling out the dough, brown sugar, butter, and cinnamon are mixed together and spread over the top. Then just roll up it as you would cinnamon rolls, slice, and bake. Super simple.
After the cookies come out of the oven, whisk the icing ingredients together and then dip the warm cookies on in.
Go ahead and start gobbling them up while warm or enjoy them when cooled. Either way, they’re amazing!
And if you’re still looking for cookies for your holiday platter or to leave Santa, I can guarantee these will be well loved along with some White Chocolate Dipped Gingersnaps and Chocolate Peppermint Blossoms.
Tools used to make these Cinnamon Roll Cookies:
Jelly Roll Pan Baking Sheet– I use these ALL. THE TIME. They are great for making cooking or baking rolls, chicken, pork chops, roasting vegetables… I have 4 which is especially nice for when making cookies or rolls.
Kitchen Aid Mixer– I LOVE this baby! I use it for cookies, cakes, cheesecakes, doughs… This will become your best baking buddy and will last a lifetime. Did I mention it comes in ever color of the rainbow, plus more!
Cinnamon Roll Cookies
Ingredients
For the Cookies:
- 1/2 cup 1 stick butter, softened
- 1 cup sugar
- 1 egg
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
For the Filling:
- 1/2 cup brown sugar
- 1/4 cup 1/2 stick butter, melted
- 1 teaspoon cinnamon
For the Glaze:
- 1 1/2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoons milk
Instructions
For the Cookies:
- Cream butter and sugar together until light and fluffy. Beat in the eggs, sour cream, and vanilla. Mix in 1 cup flour, salt and baking soda. Add remaining flour a little at a time and mix until combined.
- Empty dough onto plastic wrap, shape into a disk, wrap up, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F.
- Divide the dough in two portions. Take one portion and roll out to about 1/4 inch thick making a a rectangle of about 6x16 inches.
For the Filling:
- Mix the filling ingredients together and spread half of it over rolled out dough.
- Starting with a long edge, roll the dough into a log. Cut into 1/2 to 3/4 inch pieces using string or floss (scoot the string up under the log of dough, cross the ends, and pull tight to cut through the dough). You should get about 18 cookies per log. Repeat with remaining dough.
- Place on baking sheet 2 inches apart and bake for 10-12 minutes. Cookies will still be pale. Cool on pan for 2 minutes and then transfer to a wire rack.
For the Glaze:
- Beat cream cheese and butter together until smooth. Mix in the sugar, vanilla, and milk. Dip the tops of cookies into glaze. Let the glaze set on the cookie before storing in an airtight container.
More cinnamon treats to try:
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