Cinnamon Roll Cookies
You’ll immediately feel comforted once you smell the aroma of these Cinnamon Roll Cookies baking in the oven. And if you’re looking for a way to fill your home with holiday scents, then look no further.
These cookies are perfect to bake while decorating your Christmas tree!
You can switch out the cinnamon filling in these cookies with pumpkin pie spice or apple pie spice.
As I said above, these Cinnamon Roll Cookies would be perfect to bake while decorating your Christmas tree since the dough has to chill a bit. You can decorate for the holiday while your dough chills in the freezer, then bake and just wait until that aroma hits you. It’s exactly what you’ll need to get into the holiday spirit!
Cream Cheese Icing
I spread about 2 teaspoons of icing on each cookie. If you want to do a drizzle, you can add a teaspoon of water at a time to the icing to get it the right consistency for drizzling. Once you have it at the right consistency, you can use a piping bag with a piping tip, or you can fill a zip top bag with icing and snip a small piece off the corner and start drizzling the icing over your cookies.
Also, set your cookies on a rack in a single layer until the icing hardens, and then you can stack them for storage if needed.
Cookies can be kept in an airtight container at room temperature for up to 5 days. Iced cookies can be kept in an airtight container in the refrigerator for 3 days. Dough can be kept in the freezer for up to 3 months.
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Adapted from Better Homes & Gardens Fall Baking Magazine 2017
- Stand mixer
- Rimmed baking sheet
- Hand mixer
- ½ cup packed light brown sugar
- 2 teaspoon ground cinnamon
- 1 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- ½ teaspoon table salt
- 1 egg
- 1 tablespoon vanilla extract
- 2 cup all-purpose flour
- 1 egg, lightly beaten
- 4 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 1 ½ cups powdered sugar
- In a small bowl, stir together the brown sugar and cinnamon and set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat butter for 30 seconds until smooth. Add granulated sugar and salt and beat on medium-high speed for 2 minutes, scraping the sides of the bowl as needed. Beat in the 1 egg and vanilla extract. Add flour and beat until combined.
- Wrap the cookie dough in plastic wrap and chill for 30 minutes to an hour, or until the dough is easy to handle. On a lightly floured surface, roll dough out to a 15x10-inch rectangle. Brush the dough with the lightly beaten egg. Sprinkle brown sugar mixture over the dough. Roll from the long side and place roll on a baking sheet. Cover and freeze for about 30 minutes or until firm enough to slice.
- Adjust an oven rack to the center position and heat to 375 degrees. Line a baking sheet with parchment paper or a silicone mat. With a serrated knife, cut rill into ¼-inch slices and place cookies on baking sheet 2 inches apart from each other.
- Bake for 8 to 10 minutes or until the edges turn light brown. Cool on the baking sheet for 1 minute then remove and place on a wire rack to cool completely. Repeat this process with remaining cookie dough. Place remaining cookie dough in the
refrigerator while cookies bake.
- In a large bowl, beat the softened cream cheese and butter on medium speed until smooth and combined. Add the powdered sugar and water or milk and beat to combine. Spread about 2 teaspoons icing on top of each cookie.
Store cookies in an airtight container in the refridgerator for up to 3 days, or freeze cookies for up to 3 months.
Nutrition Information:Yield: 40 Serving Size: 1
Amount Per Serving: Calories: 121 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 26mg Sodium: 41mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 0g Sugar: 10g Sugar Alcohols: 0g Protein: 1g
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