Mini Cinnamon Roll Cookies Recipe
Mini Cinnamon Roll Cookies Recipe photo by Taste of Home

Mini Cinnamon Roll Cookies Recipe

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Intense cinnamon flavor fills this yummy cross between a snickerdoodle and a cinnamon roll. They taste best with a cup of freshly-brewed coffee. —Mary Gauntt, Denton, Texas
TOTAL TIME: Prep: 1 hour Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 1 hour Bake: 10 min./batch + cooling
MAKES: 30 servings

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar, divided
  • 3 large egg yolks
  • 1 tablespoon plus 1 teaspoon honey, divided
  • 1 teaspoon 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

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.

Directions

  1. 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.
  2. 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.
  3. 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 remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Mini Cinnamon Roll Cookies in Taste of Home October/November 2010, p75

Reviews for Mini Cinnamon Roll Cookies

AVERAGE RATING
(67)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (20)
3 Star
 (8)
2 Star
 (7)
1 Star
 (4)
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MY REVIEW
Reviewed May. 12, 2016 Edited May. 13, 2016

"These are good. I probably would not use the icing next time, as I think they are sweet enough without it."

MY REVIEW
Reviewed Jan. 5, 2016

"Very good cookie. Next time I will roll out the dough a little thinner to get more of a roll."

MY REVIEW
Reviewed Dec. 28, 2015

"Very good cookies, but not particularly easy to make"

MY REVIEW
Reviewed Dec. 22, 2015

"Recipe needs rewriting. Make sure you add flour slowly, you may not need it all. Chocolate baker bar, ha. Awful. What a waste! Whoever wrote this recipe is probably receiving money or items from bakers chocolate! I threw everything away after the clumping. Roll logs about 8 inches as they look much better. Overall, the cookie itself is tasty but needs tweaking. Chocolate needs revisited. Maybe just a simple doughnut glaze would be perfect. Whoever wrote this should reimburse for all the wasted chocolate bars. At least 2$ each. Insanely upset at the chocolate at this very moment. Infact, don't add the chocolate and honey drizzle at all. It's not needed. Hence, i am actually writing a review. You guys wait until i start writing the recipes. You'll be safe then."

MY REVIEW
Reviewed Dec. 7, 2015

"Have had good luck rolling the cookies and they taste great. But putting honey in white chocolate makes it very strange. The first time, I put the tsp of honey in and ended up using about 1/4 cup before it would melt. The second time, I melted the chocolate first and added the honey and it solidified. I'm sure there's a food science reason. I'll just use melted white chocolate next time."

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