Cinnamon Roll Cookies
Ingredients
For the cookies:
- 1 cup butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 eggs **one lightly beaten**
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon (see note 1)
For the cream cheese drizzle
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 3/4 cup powdered sugar
- 2 tablespoons milk plus more as needed
Instructions
For the cookies:
- In a standing mixer fitted with the paddle attachment, or with an electric mixer, beat butter for 30 seconds. Add granulated sugar and salt and beat for an additional 2 minutes on medium, scraping bowl as needed.
- Beat in 1 egg and vanilla. Beat in flour. Wrap dough in plastic wrap and chill until dough is easy to handle, about 30 to 60 minutes.
- Remove dough from plastic wrap and place on floured surface. Roll out dough to a 15 inch by 10 inch rectangle. Lightly beat 1 egg and brush surface of dough. In a small bowl, stir together brown sugar and cinnamon. sprinkle mixture over dough.
- Roll dough up from the long side. Place dough roll on a baking sheet, cover and freeze until firm enough to slice, about 30 minutes.
- Preheat oven to 375 degrees. Prepare cookie sheet with a piece of parchment paper.
- Using a serrated knife, cut dough roll into 1/4 inch slices. Place slices on prepared baking sheet, about 2 inches apart. Bake until edges are light brown, about 8 to 10 minutes. Remove from sheet and cool on wire rack.
For the cream cheese drizzle:
- In a standing mixer fitted with the whisk attachment, or with an electric mixer, beat cream cheese and 1 tablespoon softened butter on medium until smooth. Add powdered sugar and milk and beat. Add additional milk as needed to reach drizzling consistency.
- Drizzle cream cheese mixture over cooled cookies.
Notes
- Ground Cinnamon: Can be substituted with either pumpkin pie spice or apple pie spice, if desired.
- Cookies can be stored between sheets of wax paper in an airtight container. Store for 3 days at room temperature or freeze for up to 3 months.
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