Cinnamon Roll Cookies
Don't want to make or eat cinnamon rolls but still want a sweet treat with great cinnamon taste? Give Cinnamon Roll Cookies a try!
You know what my Mom used to do with leftover pie crust dough when she'd make a pie? She'd sprinkle it with cinnamon and sugar, roll it up jelly-roll style, slice it, and bake it up. And I loved it. Absolutely loved it.
I think I might have even liked these little "cinnamon snails" better than I liked the pie itself. (Well, unless it was blueberry pie. Blueberry pie's my favorite.)
These cinnamon roll cookies remind me of my Mom's "cinnamon snails." Only better. Because they've got sugar glaze on the top, just like an actual cinnamon roll.
And because they're oh-so-soft and cinnamon-y. Yes, I know cinnamon-y isn't a word ... But it's still perfect to describe these cinnamon roll cookies.
When I came across the recipe for cinnamon roll cookies at one of my favorite blogs, Heat Oven to 350, I knew immediately I had to make them.
And once I made them, I knew immediately that I loved them ... cinnamon-rolled shortbread with powdered sugar glaze. What's not to love?
But if you're a frequent reader of my blog, you know that I can rarely leave a recipe alone. I've always got some idea I want to try!
And as fabulous as the original version of these cookies was, I wondered what would happen if I tried these cinnamon roll cookies with a different dough. The dough I had in mind is Barefoot Contessa's rugelach dough, which is a cream cheese-based pastry dough.
So off I went to the kitchen to whip up another batch with my new dough idea.
And as fabulous as the original version of these cookies was, I wondered what would happen if I tried these cinnamon roll cookies with a different dough. The dough I had in mind is Barefoot Contessa's rugelach dough, which is a cream cheese-based pastry dough.
So off I went to the kitchen to whip up another batch with my new dough idea.
And I must say, I was thrilled with the result.
The cream cheese-based dough baked up so soft, and with a little bit different look than the original. Both are fabulous ... it's just a matter of preference as to which one someone likes better.
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| Original shortbread dough on the left ... 'experimental' cream cheese-based dough on the right |
And since both the cinnamon-sugar filling and sugar glaze on top of the cookies are both sugary-sweet, the less-sweet cream cheese cookie dough is a perfect compliment for them ... keeping the cookies from becoming over-the-top sweet.
Regardless of the preferred dough version, these cinnamon roll cookies are simple to whip up.
Just mix up the base dough, chill it for a while, and use a rolling pin to roll it out into a rectangle. Then cover the dough in a big sprinkling of cinnamon and sugar.
Roll it up jelly-roll style, slice the roll into pieces with a serrated knife, ...
... and bake them up.
Because either way, these tasty little Cinnamon Roll Cookies will give you that great cinnamon sweet treat taste you crave.
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Yield: about 36 cookies
Cinnamon Roll Cookies
Don't want to make or eat cinnamon rolls but still want a sweet treat with great cinnamon taste? Give Cinnamon Roll Cookies a try!
prep time: 2 hourcook time: 15 Mtotal time: 2 H & 15 M
ingredients:
For the dough:
- 1 (8 oz.) package cream cheese
- 1 c. (2 sticks) unsalted butter
- 1/4 c. granulated sugar
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 c. all-purpose flour
For the filling:
- 1/4 c. granulated sugar
- 1 ½ tsp. cinnamon
- 1 egg white
- 1 T. water
For the glaze:
- 1 c. confectioners’ sugar
- 1 ½ T. hot water
instructions:
How to cook Cinnamon Roll Cookies
- FOR THE DOUGH: Bring cream cheese and butter to room temperature; cream together until fluffy. Add the 1/4 cup granulated sugar, salt, and vanilla. With mixer on low, add the flour, mixing until just combined.
- Dump dough onto a well-floured board; roll it into a ball. Cut dough ball in half and wrap each half in plastic wrap. Refrigerate 1 hour.
- After chilling, use a rolling pin to roll each dough half into a 9x6-inch rectangle.
- FOR THE FILLING: Whisk together the egg white and water until foamy.
- In a separate bowl, whisk together the 1 ½ teaspoons cinnamon and 1/4 cup granulated sugar.
- Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.
- Starting with the 9-inch side of the dough rectangle, roll each into a log, pressing gently to seal the edge. Wrap each roll in plastic wrap and chill in the refrigerator for about 20 minutes.
- Preheat oven to 350℉. Remove dough logs from the refrigerator and unwrap. Using a serrated knife, gently cut dough logs into 1/2-inch thick slices. Transfer to a baking sheet.
- Bake at 350 for 15-18 minutes. Cool completely on a wire cooling rack.
- FOR THE GLAZE: Combine confectioners' sugar and hot water until smooth. Drizzle over the top of the cooled cookies. Let glaze set to dry.
You might also like these other scrumptious cookie recipes:
Insanely Delicious Turtle Cookies
Lemon White Chocolate Chip Cookies
Cherry Almond Cookies
How to Make the BEST Oatmeal Cookies
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