We never get to eat Cinnamon Rolls around my house. In fact, I remember when I was a kid it was a special treat to get cinnamon rolls. We make them for holidays and special occasions. So these Cinnamon Roll cookies are a cute spin on that special treat.
Today, I ran to the grocery store to get a few ingredients that I needed for my husbands birthday cake. While we were shopping my husband texted me for cinnamon rolls and thick cut bacon. Normally I would have told him no because we don’t eat it on a regular basis, but since it’s his birthday I decided to get them for him.
My poor family is deprived of bacon because I don’t like it. I’ve been told I’m a terrorist because I don’t like bacon. My favorite response to not liking bacon came from my good friend, she said, “Have you tried it?” I just laughed.
It’s such a big deal to get bacon in my house that I surprised my husband one year for our anniversary by making him bacon roses. I literally woke him up making coffee and bacon, it was like watching a man commercial. He even snapped a picture and shared it with him friends, told everyone I was the best wife ever…My husband is so easy to please.
On Christmas morning this year we had a huge breakfast with apple cinnamon rolls. We all had a double helping, because why not it’s Christmas.
These Cinnamon Roll Cookies are a new spin on a classic. Rolling the cookie dough with a layer of cinnamon sugar makes them look exactly like mini cinnamon rolls. The icing you use on them is a little thicker than that on the baked rolls. Because you want it to harden, making it less messy to eat.
What you will need
- Cookie Dough
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 1/2 Cup all-purpose flour
- 2 tbsp melted butter
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- Beat butter, sugar, salt and vanilla until light and fluffy, approx 2-3 minutes.
- Add the flour and mix until just combined (don't over mix).
- Take dough out, pat into a large ball and flatten into a disk.
- Wrap in plastic wrap and refrigerate for 30-45 minutes.
- In a small bowl, mix brown sugar and cinnamon together and set aside.
- On a thoroughly floured surface, roll the dough out into a 9x12" rectangle.
- Brush the melted butter over the dough then sprinkle cinnamon sugar mixture on top evenly.
- Tightly roll the dough into a long log.
- Cut log in half and wrap both halves separately in plastic wrap.
- Freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper, set aside.
- Remove one half if dough from freezer.
- Using a sharp knife, slice dough into 1/2" slices and place on prepared baking sheet.
- Bake for 12-14 minutes or until very lightly golden in top.
- Allow them to cool on baking sheets for 3 minutes before transferring to a wire rack to finish cooling.
- Repeat this process with the second log of dough.
- While cookies are cooling, prepare icing by whisking powdered sugar, cream and vanilla until smooth. Once cookies are completely cool, drizzle the icing on with a spoon or piping bag.