Best 8 Cinnamon Roll Cookies Recipes

CINNAMON ROLL COOKIES

Steps:

• Sift together all-purpose flour, baking soda, and salt in a bowl.
• Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
• Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
• Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

EASY CINNAMON ROLL COOKIES

Steps:

• In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
• In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
• Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
• Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.

CINNAMON ROLL CUT-OUT COOKIES

Steps:

• Combine flour, cinnamon, baking powder, and salt in a bowl.
• Cream butter and sugar together using an electric mixture in a second bowl until fluffy. Add eggs 1 at a time and beat well after each addition. Mix in vanilla extract. Add flour mixture to butter mixture and mix everything by hand into a smooth dough.
• Divide dough into 4 pieces and flatten into 1-inch thick rounds. Cover with plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• On a lightly floured surface, roll dough to 1/4-inch thickness and cut out desired shapes with cookie cutters. Place cookies on the prepared baking sheets.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on wire racks and decorate as desired.

MINI CINNAMON ROLL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well., Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar., Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

MINI CINNAMON ROLL COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out pie crusts into a rectangle shape.
• Brush the rolled out pie crust with melted butter.
• In a small bowl, mix together cinnamon and sugar and sprinkle on top of butter.
• Carefully roll the pie crust up with your fingers.
• Slice the log into small discs and arrange on parchment paper-lined baking sheet.
• Bake for 12-15 minutes, until golden brown.
• In a liquid measuring cup, mix together powder sugar, vanilla, and milk. 9. Add more milk for a thinner consistency.
• Enjoy!

BITE-SIZE CINNAMON ROLL COOKIES

Steps:

• In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and orange zest. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate 1 hour or until firm., Preheat oven to 350°. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.

BROOKE'S CINNAMON ROLL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix Cookie ingredients with fork until soft dough forms. On lightly floured surface, roll out dough with rolling pin until about 1/4-inch thickness.
• In small bowl, stir together Cinnamon-Sugar ingredients. Sprinkle cinnamon-sugar evenly over cookie dough. Roll up dough into tight spiral; cut into 1-inch slices. Place on ungreased cookie sheets.
• Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks. Cool while making icing.
• In another small bowl, stir together Icing ingredients until smooth, adding enough milk for piping consistency. Spoon icing into resealable food-storage plastic bag. Seal bag; cut off tiny bottom corner of bag. Pipe icing over top of each cookie. Let icing set until firm before serving or storing.

CINNAMON ROLL COOKIES

Steps:

• In a large bowl, beat 11/4 cups sugar and butter at medium speed with an electric mixer until creamy.
• Beat in egg and vanilla.
• In a small bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well.
• Cover, and refrigerate dough for 1 hour.
• On a lightly floured surface, roll dough into an 18x10" rectangle.
• In a small bowl, combine 2 tablespoons sugar, pecans, and cinnamon.
• Sprinkle evenly over cookie dough, pressing down gently with hands.
• Roll up dough, beginning with long side, jelly-roll fashion. Place roll seam side down.
• Wrap in heavy-duty plastic wrap and refrigerate for 2 hours to overnight.
• Preheat oven to 350°F
• Lightly grease a baking sheet.
• Cut dough into 1/2" slices, and place on prepared baking sheet.
• Bake for 10-12 minutes, or until lightly browned.
• Let cool for 2 minutes on baking sheet.
• Remove to wire racks to cool completely.