Cinnamon Roll Cookies Recipe

Cookies that are reminiscent of a traditional cinnamon roll with cream cheese icing are irresistible, and these cinnamon roll cookies are no exception.

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Ingredient

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Direction

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Collect ingredients. A stand mixer with a paddle attachment beat 1 cup butter in a large basin for 30 seconds on medium-high.

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Add the salt and white sugar. For two minutes, beat on medium, scraping bowl as necessary.

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Egg and vanilla extract should be beaten in. On a low speed, fold in the flour.

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Remove mixer dough to plastic wrap. Make a rectangle. Wrap dough in plastic and chill for 1 hour until easy to handle.

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Roll out the dough to a 12 by 10 inch rectangle on a large piece of parchment paper that has been generously floured.

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Drizzle the dough with the softly whisked egg. Mix cinnamon and brown sugar together, then evenly distribute it over the dough.

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Start rolling dough tightly from a long side. Wrap roll in plastic and set on baking sheet. Slice-ready after 30 minutes in the freezer.

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Heat oven to 375°F (190°C). Parchment a baking sheet. Slice cookie roll into 1/4-inch pieces using a thin-bladed serrated knife.

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Place cookies 2 inches apart on prepared sheets. Bake 8–10 minutes until cookies are set and bottoms are lightly browned. One-minute cookie sheet cooling. On wire rack, cool and drain.

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Meanwhile, make frosting. Whisk cream cheese and remaining 1 tablespoon butter in a small bowl.

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Add confectioners' sugar and enough cream to create a dripping consistency for the icing. Drizzle cream cheese frosting over cooled cookies.

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Also See

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