Cinnamon Roll Cookies
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
72 cookies
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Calories
82 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Cinnamon Roll Cookies
Description
Cinnamon Roll Cookies begin with a rich dough made by creaming together softened butter, cream cheese, vanilla combined with yeast, granulated sugar, salt, and all-purpose flour. After chilling the dough to firm up, it is rolled out into a rectangle, sprinkled with a cinnamon and brown sugar mixture, and then carefully rolled into a log. Slicing this log creates cinnamon swirl shapes inside the cookies once baked. The combination of butter and cream cheese keeps the cookies moist and soft, while the cinnamon sugar adds a sweet, spiced layer throughout. Baked at 375°F, these cookies develop a gentle golden color and a tender crumb, reminiscent of classic cinnamon rolls.
Ingredients
- 1 1/4 cups butter softened, unsalted
- 4 ounces cream cheese softened
- 3 teaspoons vanilla extract divided
- 1 teaspoon dry active yeast
- 1 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1 1/2 tablespoons cinnamon
- 3 tablespoons milk whole
- 1 cup powdered sugar
Instructions
- Mix 2 teaspoons vanilla extract with 1 teaspoon of dry active yeast.
- Cream the butter, cream cheese, vanilla with yeast, and granulated sugar with an electric mixer until light and fluffy—2-3 minutes.
- Turn the mixer on low. Add the salt, then slowly add the flour. Scrape the bowl and mix until well combined.
- Press the dough into a flat disk. Wrap and refrigerate the dough for (at least) 30 minutes.
- Preheat the oven to 375 degrees F. Mix the brown sugar and cinnamon together in a small bowl.
- Cut the dough in half and leave one half in the fridge while working with the first half.
- Flour a piece of wax paper and roll the dough into a 7x13-inch rectangle that is approximately 1/4-inch thick. Then cut the dough into two sections to make the rolling easier.
- Sprinkle half the cinnamon sugar over the dough leaving 1 1/2 inches bare along the long edge. Starting on the cinnamon-covered side, carefully roll the dough tightly toward the bare edge. Press the seam firmly.
- Repeat with the remaining dough and cinnamon sugar. Place the rolls back in the refrigerator for at least 30 minutes to harden the dough. *At this point, you can wrap the rolls and refrigerate for 2-3 weeks if needed.
- Cut the roll into 1/3- to 1/2-inch slices and lay on parchment paper lined cookie sheets.
- Bake for 9-12 minutes. Cool completely. Then whisk the powdered sugar, milk and remaining vanilla extract together in a small bowl. Dip the face of each cookie into the glaze and set on a rack to dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72cookies
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 82kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 23mg | 1% |
| Potassium | 15mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 120IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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