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Cinnamon Roll Cookies

October 14, 2014


After a day touring The Castro last Saturday, Cobi and I had a slow start Sunday morning. We slept in, and after breakfast and some Netflixing I decided to do some baking.



I saw some Cinnamon Rolls at Trader Joe’s last week, which inspired me to make Cinnamon Roll-style cookies!


Dough Disks

I made up the batter, split it into three disks and let them cool in the fridge for a bit to make them easier to work with.


Sugary Dough

Once the disks were good and chilled I rolled each one into rectangles and cut off the excess dough. Then I melted some butter and brushed it on the dough and added lots of Cinnamon and Brown Sugar!


Cinnamon Roll

Then I rolled up the dough and cut it into pieces.


Raw Cinnamon Rolls

So cute!

While the cookies were baking I made the Cinnamon Frosting.

Cinnamon Roll Cookies

First I tried spreading the frosting on each cookie, and while it made the cookies look more like Cinnamon Rolls, it took forever! So I decided to just dip each cookie in the frosting.


Mini Cinnamon Roll Cookies

I love these cookies.

I find Cinnamon Rolls to be a little too big for breakfast, but I don’t mind throwing back a ton of these any time of day!



  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 6 oz cream cheese, softened
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla


  • 3 tablespoons butter, melted
  • 3 tablespoons brown sugar
  • 3 teaspoons cinnamon


  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • 2 tablespoons milk


  1. Whisk flour, cinnamon and salt together in a medium bowl and set aside.
  2. Use a mixer to beat butter and cream cheese together until smooth. Add brown and white sugar and mix until fluffy. Add egg yolk and vanilla and continue to mix until combined.
  3. Slowly add dry ingredients until combined.
  4. Divide dough into three sections (dusting your hands with flour keeps the dough from sticking). Flatten dough into discs, cover with plastic wrap and chill for 30 minutes in the fridge.
  5. Roll discs into a rectangular shape (flour your surface to keep the dough from sticking here too!). Trim dough to about 11″ by 5″ for equally-sized cookies (you can reuse and reroll the scraps)
  6. Brush melted butter on top of the dough. Sprinkle cinnamon and brown sugar and then spread evenly on the entire surface.
  7. Roll the dough toward you, then cut the roll into approximately 1″ sections and place on a cookie sheet. Repeat with other dough discs and bake cookies for approx. 10-12 minutes in a 350 degree oven.
  8. Once cookies are baked, cool fully on a wire rack. Then drizzle or dunk the tops in vanilla icing. I dunked because I prefer more icing…
  9. To make the icing, sift powdered sugar into a medium bowl. Add melted butter, vanilla and milk. Stir together briskly until the icing is smooth and fluid.

Recipe inspired by Bakerella

2 Comments leave one →
  1. LaLonie permalink
    September 6, 2015 11:04 am

    in the description of how to make the cookies, you gave a picture of the ingrediants
    but you didn’t say how much of each was needed to make the batch?

    • September 6, 2015 12:01 pm

      Thanks for pointing that out! Recipe has been included at the bottom of the page. Enjoy 🙂

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