Cinnamon Roll Cookies

I’m back! I am almost 2 weeks out from having my wisdom teeth out and doing great so naturally, it’s time to bake again. 🙂 So I saw these cookies browsing Pinterest and I had to try them. I didn’t change them at all because they sounded amazing as is!

I kind of wish I would have taken pictures of my kitchen while I was making these…flour was everywhere. And trying to cut them in the pinwheels and having them look perfect like you always see on Pinterest…yeah, that didn’t work out either.

cinnamon cookies_2I had about 6 or 7 cookies that actually came out looking somewhat the way they were supposed to and round so of course those are the ones I took pictures of!

cinnamon cookies


¾ cup (1½ sticks) butter, softened                             2 large eggs
¾ cup granulated sugar                                               ½ teaspoon vanilla
¼ cup powdered sugar                                                 1 teaspoon baking powder
3 cups all-purpose flour                                               ½ teaspoon salt

4 tablespoons butter, softened
½ cup brown sugar
1 teaspoon cinnamon

2 tablespoons cream cheese, softened                   1 cup powdered sugar
2 tablespoons butter, softened                                  ½ teaspoon vanilla
1-2 tablespoons milk


  1. Starting with the cookies, in a large bowl beat together the butter and granulated sugar and powdered sugar for about 3 minutes until light and fluffy. Add eggs and vanilla, mix well. Gradually ad the flour, baking power and salt just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
  2. Once the dough is done chilling, separate the dough in half and roll out half of the dough ¼-inch thick and about 15-inches by 4-inches (doesn’t have to be exact). For the filling, spread 2 tablespoons of butter on top of the dough. Sprinkle half the cinnamon sugar mixture and lightly press the sugar mixture into the buttered surface of the dough. Starting with one long edge, roll the dough into a tight log.
  3. Using a sharp knife or pizza cutter slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart (swirly-side-up/down) on very lightly greased baking sheets . Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
  4. Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set. Do not over bake (you do not want them to brown). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
  5. Prepare the glaze by mixing together the butter, cream cheese and powdered sugar until thick and smooth. Add the vanilla and milk 1 tablespoon at a time. Drizzle glaze over cooled cookies.

Recipe from Creme de la Crumb.

XO – Ashley


One thought on “Cinnamon Roll Cookies

  1. Something I try with cookies like these and Layer cakes to make even (non squishing) cuts is used waxed dental floss. I know it sounds weird, but stick with me a second. Take a length of the floss. Wrap it around the thing needing cut, checking that the floss lines up with the size of cut you want to make and is even all around. Then cross the thread in an X. Then gently pull the X in opposite directions, cutting your item neatly. It really helps with the squishing a knife does, and also has the bonus of even cuts. REALLY enjoyed your story. I will have to try these cookies soon!


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