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Mini Cinnamon Roll Cookies

 Mini Cinnamon Roll Cookies
Intense cinnamon flavor fills this yummy cross between a snickerdoodle and a cinnamon roll. Some people even say these taste like Christmas! —Mary Gauntt, Denton, Texas
30 ServingsPrep: 1 hour Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 1-3/4 cups sugar, divided
  • 3 egg yolks
  • 1 tablespoon plus 1 teaspoon honey, divided
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon ground cinnamon
  • 8 ounces white baking chocolate, chopped


  • In a large bowl, cream butter and 1-1/4 cups sugar until light and
  • fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine
  • the 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 at 350° for 8-10 minutes or until set. Remove to wire racks
  • to cool completely. In a small bowl, melt baking chocolate with

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Mini Cinnamon Roll Cookies (continued)

Directions (continued)

  • remaining honey; stir until smooth. Drizzle over cookies. Let stand
  • until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 cookie equals 189 calories, 9 g fat (6 g saturated fat), 38 mg cholesterol, 105 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.