Make Cinnamon Roll Cookies and have breakfast for dessert!
Cinnamon Rolls are one of my most favorite things to eat for breakfast. In fact, it’s what I make for breakfast on most holidays. The only bad thing about cinnamon rolls is that they require a lot of time to rise. Solution- make cinnamon roll cookies! You get the same great taste in like a fourth of the time! To be honest, these cookies were my husbands idea. He loves cinnamon rolls even more than I do (probably because he isn’t the one that has to do all the work) and just can’t get enough of that sweet cinnamon sugar and icing combo.
To make these I made my favorite sugar cookie dough recipe and then rolled a mixture of brown sugar, butter, and cinnamon in it. I then sliced the dough like I do regular cinnamon rolls, baked it, and then dipped the warm cookies in icing.
- ½ cup (1 stick) butter, softened
- 1 cup sugar
- 1 egg
- ½ cup sour cream
- 1 teaspoon vanilla
- 3 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup brown sugar
- ¼ cup (1/2 stick) butter, melted
- 1 teaspoon cinnamon
- 1½ ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1-2 tablespoons milk
- Cream butter and sugar together until light and fluffy. Beat in the eggs, sour cream, and vanilla. Mix in 1 cup flour, salt and baking soda. Add remaining flour a little at a time and mix until combined.
- Empty dough onto plastic wrap, shape into a disk, wrap up, and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees F.
- Divide the dough in two portions. Take one portion and roll out to about ¼ inch thick making a a rectangle of about 6x16 inches.
- Mix the filling ingredients together and spread half of it over rolled out dough.
- Starting with a long edge, roll the dough into a log. Cut into ½ to ¾ inch pieces using string or floss (scoot the string up under the log of dough, cross the ends, and pull tight to cut through the dough). You should get about 18 cookies per log. Repeat with remaining dough.
- Place on baking sheet 2 inches apart and bake for 10-12 minutes. Cookies will still be pale. Cool on pan for 2 minutes and then transfer to a wire rack.
- Beat cream cheese and butter together until smooth. Mix in the sugar, vanilla, and milk. Dip the tops of cookies into glaze. Let the glaze set on the cookie before storing in an airtight container.