September 12, 2011

Cinnamon Roll Cookies

Don't want to make cinnamon rolls but still want great cinnamon taste?  Give Cinnamon Roll Cookies a try!

Cinnamon Roll Cookies

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  glaze on the top.  And because they're oh-so-soft and cinnamon-y.  Yup, I know cinnamon-y isn't a word.  But it's still perfect to describe these cinnamon roll cookies.

When I found the recipe for these cinnamon roll cookies at one of my favorite blogs, Heat Oven to 350, I knew immediately that I had to make them.  When I made them, I knew immediately that I loved them ... cinnamon-rolled shortbread with powdered sugar glaze.  What's not to love?

Cinnamon Roll Cookies

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!  As fabulous as the original 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!

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.

Cinnamon Roll Cookies
Original shortbread dough on the left ... 'experimental' cream cheese-based dough on the right
Regardless of your preferred version, these cinnamon roll cookies are simple to whip up.  Just mix up your base dough, chill it for a while, roll it out into a rectangle, and then cover it in a big ol' sprinkling of cinnamon and sugar.
Cinnamon Roll Cookies
Rolled out & sprinkled

Roll it up jelly-roll style, slice the roll into pieces, ...

Cinnamon Roll Cookies
Rolling up

... and bake 'em up.

Cinnamon Roll Cookies
Baking up

After the cookies have cooled, drizzle them with a powdered sugar glaze.  Don't they look just like miniature cinnamon rolls??  So cute!  And so yummy.

Cinnamon Roll Cookies

So whether you prefer crisper shortbread-y cookies like the original recipe, or softer chewier cookies like this altered version, you really can't go wrong.  Hey, actually, why choose?  Just go right on ahead and give them both a try!

Cinnamon Roll Cookies
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Cinnamon Roll Cookies
Source: Concept adapted from Heat Oven to 350, dough from Barefoot Contessa Parties! Rugelach
(Printable recipe)
1 (8 oz.) package cream cheese
1/2 lb. unsalted butter
1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tsp. vanilla
2 c. flour

1/4 c. granulated sugar
1 1/2 tsp. ground cinnamon
1 egg white
1 T. water

1 c. confectioners' sugar
1 1/2 T. hot water

For the Dough: 
1.  Bring cream cheese and butter to room temperature; cream together until fluffy.  Add 1/4 c. granulated sugar, salt, and vanilla.  With mixer on low, add the flour, mixing until just combined.

2.  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.

3.  After chilling, roll each dough half into a 9x6-inch rectangle.

For the Filling:
4.  Whisk together the egg white and water until foamy.

5.  In a separate bowl, whisk together the cinnamon and 1/4 c. granulated sugar.

6.  Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.

7.  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.

8.  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.

9.  Bake at 350 for 15-18 minutes.  Cool.

For the Glaze:
10.  Combine confectioners' sugar and hot water until smooth.  Drizzle over the top of cooled cookies.  Let glaze set to dry.


Please enjoy these other scrumptious cookies from The Kitchen is My Playground ...

Insanely Delicious Turtle Cookies

Grandma's Old-Fashioned Peanut Butter Cookies

Molasses Crinkles

Lemon Glazed Butter Cookies


  1. These look wonderful! The cream cheese dough sounds so good!

  2. Oh. Yum. These look amazing with the rugaleh dough. They look so soft and just like a cinnamon roll. I'll have to try your variation next time.

  3. I'm in love. LOVE LOVE LOVE. I have those same fond memories of what we called pie crust cookies. I will be making these this holiday season for sure!

  4. These cookies look down right incredible!! I can't wait to give these a try! :)

  5. I have to say this is one of the best things I have seen in kid is begging me to try this. Thnx for linking up, hope to see you again.

  6. These are a real blast from the past. My grandmother did the same thing too! I think you made the yummiest version!

  7. I loved the pie dough that my mom baked up after she made her pie -- the cinnamon sugar and butter -- I still have the lid that she always baked it on but I've not made it in "forever" -- I had really forgotten about it -- thanks for reminding me and I may make these cookies sometime!

  8. Oh wow -- these look WONDERFUL!! Adding this to my recipe file!

  9. These are so cute! While both versions look good, I think I'm going to try the cream cheese one. I love cream cheese in cookies. I have got to make these. I love the way they look. Thanks for sharing on Sweet Indulgences Sunday.

  10. I love these so much I can't wait to make them! Thanks for sharing on Crazy Sweet Tuesday. :)

  11. You are making my mouth watering with what you are making. Yum, yum!

    Followed and Liked (FB) your lovely blog. I am also inviting you to add your blog at Momma's Lounge ( ) where you meet more mom bloggers; shout away; add your giveaways and/or business links; and get featured by sharing your crafts, recipes and interesting musings. You can follow us back at

    Thanks and have a great day!

  12. Yummy. What a yummy fall inspired treat! Thank you so much for sharing your post at Savvy HomeMade Monday.

  13. What a nifty idea, and I love your Ina tweak! By the way, blueberry pie IS the best!


  14. Oh my gosh - yum! We made cinnamon roll cookies that I posted today but with pie crust. I can't wait to make these too!!!

  15. I love cream cheese and cinnamon rolls too. How could I go wrong making these delightful bites of YUM? Thanks for sharing!

  16. These would be great for a party! You can make them small and bite size for an elegant finger food.

  17. Oh my mom made the same thing, still does but she lives 3 states away! This is a great idea, going to have to make them soon.

  18. Oh, my, right down my alley. These really do look yummy.
    I know I will be making these sweet things real soon.
    Thanks 4 the recipe

  19. Incredible and so simple!

  20. I decided to try these for our Super Bowl Party this Sunday instead of making my usual Cinnamon Roll Cookies from Cuisine for the holidays:
    They looked amazing in your pic, but I have to say they tasted a bit bland. The first batch turned out underdone and too big, so the next batch I made the rectangle larger than 6 x 9 inches, and sprinkled way more cinnamon sugar. The second batch is better, and hopefully will be even more tasty with the glaze on top.
    It would be great if you could include how many cookies in a batch so we can see if we're headed in the right direction!
    Thanks for sharing this recipe and for your great blog.
    Hope to hear back from you.



  21. My mom used to do the same thing with her leftover pie crust dough except she would cover the rolled out dough with soft butter then sprinkle with cinnamon and sugar. Mmmmmm, they were so good. My sister and I would keep track of how many the other ate so we would both get the same amount. Its funny though, when I make pies I always roll out my crust exactly big enough for my pie and never have more than a few crumbs left. I miss my mom's pie crust cookies, she doesnt make pies anymore. I will be making these for my Christmas cookie trays.

  22. We used to just put sugar on the leftover dough, no cinnamon, and I agree, it was my favorite part! It's funny, though, just as Beth said, I never have left over pie crust dough!

    My hubbie loves cinnamon rolls and I know he will love these!

  23. Yes, my mom would do that too ... roll out the leftover dough, sprinkle it with cinnamon sugar, roll it up and cut into tiny cinnamon rolls. And so, of course, I did that too. No kids at home now, but my hubby loves these.

  24. I just love Cinnamon Roll Cookies, looks delicious. Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  25. Yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  26. Visiting from Strut Your Stuff...these look amazing! Thanks for sharing your recipe and great dough swap idea :)

  27. What a great and easy idea! I am so going to make this ASAP

  28. These cookies have my name written all over them! Thanks for linking up with What's Cookin' Wednesday!

  29. Two of my favorites ROLLED INTO ONE!!! OMG - Heart EYES!

  30. Oh boy! Making these.....both versions!! Thanks for the recipes. I still make the sugar/cinnamon roll-ups from the leftover pie crusts and my 17 year old son loves them!

  31. how many does this make, roughly?


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