Cinnamon Roll Cookies

March 7, 2018
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!
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Cinnamon Roll Cookies image


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?

Cinnamon Roll Cookies with Drizzled Icing image

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 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.

Comparison of Using 2 Different Doughs to Make Cinnamon Roll Cookies image
Original shortbread dough on the left ... 'experimental' cream cheese-based dough on the right
The cream cheese-based dough from Barefoot Contessa's rugelach recipe (in her book Barefoot Contessa Parties!) bakes up kind of like a pie crust, but softer and more tender.  It only has a small amount of sugar in it, so it's not a super sweet dough, which lets the cinnamon flavor of the cinnamon-sugar filling shine through.

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.

Sprinkling Cinnamon Sugar to Make Cinnamon Roll Cookies image

Roll it up jelly-roll style, slice the roll into pieces with a serrated knife, ...

Rolling Cinnamon Roll Cookies Up Jelly-Roll Style image


... and bake them up.

Baked Cinnamon Roll Cookies image

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.

Drizzling Cinnamon Roll Cookies with Icing image

So whether you prefer crisper shortbread-y cookies like the original recipe, or softer chewier cookies like this altered cream cheese dough version, you really can't go wrong.

Because either way, these tasty little Cinnamon Roll Cookies will give you that great cinnamon sweet treat taste you crave.

Cinnamon Roll Cookies photo




Cinnamon Roll Cookies
Source: Concept adapted from Heat Oven to 350, dough from Barefoot Contessa Parties! Rugelach
(Print recipe)
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:
Directions
  1. 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.
  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, use a rolling pin to roll each dough half into a 9x6-inch rectangle.
  4. FOR THE FILLING: Whisk together the egg white and water until foamy.
  5. In a separate bowl, whisk together the 1 ½ teaspoons cinnamon and 1/4 cup 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 completely on a wire cooling rack.
  10. FOR THE GLAZE: Combine confectioners' sugar and hot water until smooth. Drizzle over the top of the cooled cookies. Let glaze set to dry.
Enjoy!


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

Insanely Delicious Turtle Cookies

Grandma's Old-Fashioned Peanut Butter Cookies

Basic Rolled Shortbread Cookies



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This post is linked with Weekend Potluck.

37 comments

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

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  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.

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  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!

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

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

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

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  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!

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

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  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.

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

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  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 ( http://olahmomma.com/momlounge ) 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 http://olahmomma.com

    Thanks and have a great day!

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

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

    :)
    ButterYum

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  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!!!

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

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

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  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.

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  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
    ColleenB.

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  19. Incredible and so simple!

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  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: http://ornabakes.com/recipe/cinnamon-roll-cookies-to-ice-or-not-to-ice/
    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.

    Sincerely,

    Orna

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  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.

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  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!

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  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.

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  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

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  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!

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

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

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

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

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  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!

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  31. how many does this make, roughly?

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  32. What is the yield on this recipe? It would be so helpful to know how many.

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  33. Love the idea of using rugelah dough for this- they're cute!

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  34. Oh my gosh my kids LOVE to use leftover pie dough to make little bites and pieces! They'll love this cookies as well.

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  35. Everything I want in a cookie right here! Thanks for sharing at Friday Frenzy Link Party! PINNED :)

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  36. These remind me of one of my favourite store bought cookies when I was a kid - only these are loads better! Your Cinnamon Roll Cookies look amazing, Tracey. Thank you so much for sharing them. Pinning and featuring at the Hearth and Soul Link party this week!

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  37. My grandma used to make cinnamon rolls out of the left over pie crust too! These sound delicious. Thanks for sharing at #HomeMattersParty

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