Best Cinnamon Roll Cookies Recipes

CINNAMON ROLL COOKIES

Steps:

• For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
• For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

CINNAMON ROLL COOKIES

Steps:

• Sift together all-purpose flour, baking soda, and salt in a bowl.
• Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
• Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
• Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

EASY CINNAMON ROLL COOKIES

Steps:

• In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
• In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
• Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
• Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.

CARAMEL PECAN CINNAMON ROLL COOKIES

Steps:

• Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
• Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Scoop dough by rounded tablespoons onto a baking sheet.
• Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
• Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

CINNAMON ROLL CUT-OUT COOKIES

Steps:

• Combine flour, cinnamon, baking powder, and salt in a bowl.
• Cream butter and sugar together using an electric mixture in a second bowl until fluffy. Add eggs 1 at a time and beat well after each addition. Mix in vanilla extract. Add flour mixture to butter mixture and mix everything by hand into a smooth dough.
• Divide dough into 4 pieces and flatten into 1-inch thick rounds. Cover with plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll dough to 1/4-inch thickness and cut out desired shapes with cookie cutters. Place cookies on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on wire racks and decorate as desired.

CINNAMON ROLL COOKIES

Steps:

• For the cookie dough: Preheat the oven to 375 degrees F and line 2 to 4 baking sheets with parchment (use 2 if you're baking in batches, 4 only if you have them). In a medium bowl, whisk the flour, cinnamon, baking powder and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well to fully incorporate and scraping the bowl well after each addition. Add the vanilla and mix to combine. Add the dry ingredients in 2 to 3 additions, mixing to incorporate and gently scraping the bowl before continuing.
• Cover the dough loosely with plastic wrap. Working with a few pieces at a time, divide the dough into heaping tablespoon pieces, rolling each into a ball. Then roll each dough ball into a strand about 7 inches long. Starting at one end, form each dough strand into a spiral; it should look like a cinnamon roll when seen from above.
• For the cinnamon-sugar coating: In a small bowl, stir together the granulated sugar and cinnamon to combine. Gently press the top of each dough spiral into the sugar mixture, giving it a slight all-over coating, then transfer to the prepared baking sheets. Leave at least 1/2 inch between each spiral and stagger the rows. Bake until the cookies are browned and crisp, 18 to 20 minutes. Transfer to wire racks to cool completely.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar, cream and milk; the glaze should be thin enough to easily flow off a spoon.
• Spoon 1 to 2 teaspoons of glaze in the center of each cookie, using the back of your spoon to spread it slightly and allowing it to drip down the sides naturally (see Cook's Note). Let set for 30 minutes at room temperature for the glaze to firm up. The cookies can then be stored in an airtight container in a single layer for up to 1 week.

BITE-SIZE CINNAMON ROLL COOKIES

Steps:

• In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and orange zest. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate 1 hour or until firm., Preheat oven to 350°. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.

MINI CINNAMON ROLL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well., Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar., Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

GLAZED CINNAMON ROLL COOKIES

Steps:

• Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
• While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
• Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
• Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.

MINI CINNAMON ROLL COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out pie crusts into a rectangle shape.
• Brush the rolled out pie crust with melted butter.
• In a small bowl, mix together cinnamon and sugar and sprinkle on top of butter.
• Carefully roll the pie crust up with your fingers.
• Slice the log into small discs and arrange on parchment paper-lined baking sheet.
• Bake for 12-15 minutes, until golden brown.
• In a liquid measuring cup, mix together powder sugar, vanilla, and milk. 9. Add more milk for a thinner consistency.
• Enjoy!

BROOKE'S CINNAMON ROLL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix Cookie ingredients with fork until soft dough forms. On lightly floured surface, roll out dough with rolling pin until about 1/4-inch thickness.
• In small bowl, stir together Cinnamon-Sugar ingredients. Sprinkle cinnamon-sugar evenly over cookie dough. Roll up dough into tight spiral; cut into 1-inch slices. Place on ungreased cookie sheets.
• Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks. Cool while making icing.
• In another small bowl, stir together Icing ingredients until smooth, adding enough milk for piping consistency. Spoon icing into resealable food-storage plastic bag. Seal bag; cut off tiny bottom corner of bag. Pipe icing over top of each cookie. Let icing set until firm before serving or storing.

BITE-SIZE CINNAMON ROLL COOKIES RECIPE - (5/5)

Steps:

• In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and orange peel. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture. 2. Divide dough into four portions. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate 1 hour or until firm. 3. Preheat oven to 350°. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely. 4. In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container. Yield: 6 dozen.

ICED CINNAMON ROLL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Beat brown sugar, butter, and sweetener together in a bowl with an electric mixer until smooth. Add egg, vanilla, cinnamon, and baking powder; mix well. Gradually stir in flour; the mixture will be slightly sticky.
• Flour your hands and roll and pinch dough into 18 logs; transfer to the prepared cookie sheet forming each log into a cinnamon roll shape.
• Prepare cookie top coat: Put egg white in a small bowl. Mix powdered sugar, cinnamon, and sweetener together in a second bowl. Brush egg white on top of each cookie, then apply sugar topping.
• Bake in the preheated oven for 7 minutes. Cookies will be slightly soft when they comes out; you want them like this. Let stand for 5 minutes.
• Meanwhile, prepare icing: Mix 1 cup powdered sugar, 1 tablespoon milk, vanilla, and cinnamon in a pot over low heat. Stir until melted and combined; you can play with the consistency by adding more sugar or milk.
• Drizzle icing over cookies and let sit for 3 minutes before serving.

CINNAMON ROLL COOKIES

Steps:

• In a large bowl, beat 11/4 cups sugar and butter at medium speed with an electric mixer until creamy.
• Beat in egg and vanilla.
• In a small bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well.
• Cover, and refrigerate dough for 1 hour.
• On a lightly floured surface, roll dough into an 18x10" rectangle.
• In a small bowl, combine 2 tablespoons sugar, pecans, and cinnamon.
• Sprinkle evenly over cookie dough, pressing down gently with hands.
• Roll up dough, beginning with long side, jelly-roll fashion. Place roll seam side down.
• Wrap in heavy-duty plastic wrap and refrigerate for 2 hours to overnight.
• Preheat oven to 350°F
• Lightly grease a baking sheet.
• Cut dough into 1/2" slices, and place on prepared baking sheet.
• Bake for 10-12 minutes, or until lightly browned.
• Let cool for 2 minutes on baking sheet.
• Remove to wire racks to cool completely.

MINI CINNAMON ROLL COOKIES

Steps:

• * In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well. * Shape a heaping tablespoonful of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon-sugar. * Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Prep: 1 hour Bake: 10 min./batch + cooling Nutrition Facts: 1 cookie equals 189 calories, 9 g fat (6 g saturated fat), 38 mg cholesterol, 105 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

CINNAMON ROLL COOKIES

Steps:

• Filling: Stir together the sugar and cinnamon; set aside.
• Cookies: Cream the butter and brown sugar until well blended with an electric mixer on medium speed.
• Add the eggs and vanilla; blend well.
• Combine the flour, baking powder, salt, and cinnamon; add to butter mixture and blend well.
• Turn dough out onto a sheet of waxed paper; spread into a 9x6-inch rectangle using a rubber spatula.
• Sprinkle the cinnamon-sugar to within 1 inch from the edges.
• Roll dough up jelly-roll style.
• Roll in remaining cinnamon-sugar; wrap dough tightly in plastic wrap.
• Refrigerate at least 4 hours.
• Preheat oven to 350°F.
• Slice dough 1/4-inch thick; place 2 inches apart onto parchment-lined cookie sheets.
• Bake for 8 minutes or until golden on top.
• Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.

CINNAMON ROLL COOKIES W/CREAM CHEESE DRIZZLE

Steps:

• FILLING: Make this first, so it has a few minutes to cool. In a small saucepan, combine butter, brown sugar, cinnamon and cream...over medium heat stirring constantly, slowly bring to a boil. Once starts to boil, boil 30 more seconds, then remove from heat. Set aside to cool, stirring occasionally.
• COOKIE: Preheat oven to 350 degrees. In a large mixing bowl, combine butter, crisco and sugar until fluffy...add eggs, sour cream and vanilla, mix well. Sift together flour, cinnamon, soda, powder and salt. Add flour mixture to wet mixture, mixing until combined and no longer crumbly. Form 1" balls, place on cookie sheets, make a dip or hole in your cookie dough ball and fill with the cinnamon caramel mixture. I use the back of my cookie scoop to make a well, then I use the center of my appler corer (wooden spoon end would work as well) to make it even deeper as to get more filling in. :) Then bake 10-12 minutes, your caramel filling will be all bubbly and the cookie will have cracked, as you can see in my photos. The edges do not brown. Do Not Over Bake, they will be very dry. Remove from cookie sheets onto cooling racks and cool completely. Then ice with the cream cheese drizzle.
• DRIZZLE: whisk together very soft cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle with a spoon over cooled cookies or put in a quart size freezer bag, snip 1/4" off one corner and drizzle away!