Cinnamon Roll Sugar Cookies
User Reviews
5
Cinnamon Roll Sugar Cookies
Description
The dough is made by creaming softened butter with sugar and powdered sugar until fluffy, then incorporating eggs and vanilla. Flour, baking powder, and salt are folded in to create a firm but pliable dough that is chilled for at least an hour to firm up. The dough is divided and rolled into a rectangle about a quarter inch thick.
A filling of softened butter, packed brown sugar, and cinnamon is spread over the dough, which is then tightly rolled like a cinnamon roll. Using thread to slice the log creates uniform discs for baking. The cookies bake quickly at 350°F and are intentionally kept light in color to maintain a soft texture.
The glaze combines cream cheese, powdered sugar, vanilla, and milk, poured into a piping bag for drizzling on cooled cookies. This glaze adds a creamy sweetness complementing the cinnamon swirl inside the cookie. These cookies capture the flavor and appearance reminiscent of cinnamon rolls in a convenient, hand-held format.
Adapted from Mel's Cafe, this recipe balances the buttery, cinnamon-sugar filling with a tender, slightly sweet dough and a smooth cream cheese glaze.
Ingredients
- 3/4 cup butter , (1 1/2 sticks) softened
- 3/4 cup sugar
- 1/4 cup powdered sugar
- 2 large egg
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Filling:
- 6 tablespoons butter , softened
- 1 cup brown sugar , packed
- 1 teaspoon cinnamon
Glaze:
- 4 ounces cream cheese , softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
To Make the Cookie Dough:
- Cream the 3/4 cup butter, sugar and powdered sugar until it is light and fluffy.
- Add the eggs and vanilla; mix well.
- Add the flour, baking powder and salt until just combined.
- Press down into a bowl and top with saran wrap.
- Refrigerate for at least an hour.
To Assemble the Cookies:
- Preheat oven to 350 degrees.
- Cut dough into four pieces.
- Roll out the first piece into a large rectangle, about 1/4 inch thick.
- Spread 1 1/2 tablespoons of butter over it, then add 4 tablespoons of brown sugar, and sprinkle 1/4 teaspoon cinnamon.
- Roll it up, like you would a cinnamon roll.
- Using a thread, cut the cookies into 3/4 inch discs by pulling the thread under the log and crossing it and pulling tight like you were going to tie a shoe. Place the sliced cookies onto a baking sheet.
- Bake for 7-9 minutes, you want these cookies to stay blond, no browning.
To Make the Glaze:
- Mix the glaze ingredients, pour into a ziploc bag.
- Snip a tiny bit off one edge of the bag and pipe a zig zag pattern on the cookies.
- Let the icing dry.
Notes
- This recipe is adapted from Mel's Cafe with emphasis on replicating cinnamon roll flavors in cookie form.
- Chill dough for at least an hour to make rolling and slicing easier.
- Slicing the rolled dough with thread helps create clean, uniform cookie discs.
- Bake cookies until just blond to retain soft texture; avoid browning.
- Use the cream cheese glaze to add a rich finish that mimics cinnamon roll icing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 12g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 59mg | 2% |
| Potassium | 24mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 140IU | 3% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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