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Bite-Sized Cinnamon Roll Cookies

Name: Bite-Sized Cinnamon Roll Cookies
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 6 dozen.
Ingredients: 1/2 cup packed brown sugar; 4 teaspoons ground cinnamon; 1-1/4 cups butter, softened; 4 ounces cream cheese, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 2 teaspoons grated orange zest; 4-1/4 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon active dry yeast; 1/2 teaspoon salt; GLAZE:; 1 cup confectioners' sugar; 2 tablespoons 2% milk; 1 teaspoon vanilla extract

25 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 1 hour + chilling Bake: 10 min./batch

Makes

6 dozen

If you love cinnamon rolls and spiced cookies, make a bite-sized version that combines the best of both worlds. These cinnamon roll cookies are genius! — Jasmine Sheth, New York, New York

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Ingredients

1/2 cup packed brown sugar
4 teaspoons ground cinnamon
1-1/4 cups butter, softened
4 ounces cream cheese, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 teaspoons grated orange zest
4-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon active dry yeast
1/2 teaspoon salt
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract

Directions

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, 5-7 minutes. 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 4 portions; chill for 30 minutes or until no longer sticky. 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 waxed paper; refrigerate 1 hour or until firm.
Preheat oven to 350°. Unwrap dough and cut 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.

Cinnamon Roll Cookies Tips

Do you have to refrigerate the dough before baking these cinnamon roll cookies?

Chilling your cookie dough helps the cookies hold their shape in the oven. While it is an optional step, it's never a bad idea to pop the sheet of sliced cookie dough into the refrigerator for about 15-20 minutes before baking.

Can you ice the cinnamon roll cookies before they're completely cool?

Wait until these cinnamon roll cookies have cooled completely before adding the icing. Otherwise, the delicate icing will slide right off. Store your cookies in a single layer in an airtight, lidded container to prevent them from sticking together.

Can you make cinnamon roll cookies ahead of time?

Yes, you can make them ahead of time! They make wonderful freezer or icebox cookies. Keep wrapped (unsliced) cookie dough logs in your freezer until you're ready to bake. It's a good idea to wrap an extra layer of foil around the dough to prevent freezer burn and/or freezer odors. Another helpful tip: Save your cardboard paper towel tubes to help your cookie dough logs maintain their shape! Make a lengthwise slit in the tube, insert the wrapped dough log, and secure with tape before chilling. When preparing to bake, rotate the log as you slice to keep the cookies round.

—Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 cookie: 92 calories, 4g fat (2g saturated fat), 16mg cholesterol, 52mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.