Easy Cinnamon Roll Cookies Recipes

CINNAMON ROLL COOKIES

Steps:

• Sift together all-purpose flour, baking soda, and salt in a bowl.
• Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
• Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
• Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

QUICK CINNAMON ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
• Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
• Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
• Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
• Bake in the preheated oven until rolls are set, 20 to 25 minutes.
• Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.

CINNAMON ROLL COOKIES W/CREAM CHEESE DRIZZLE

Steps:

• FILLING: Make this first, so it has a few minutes to cool. In a small saucepan, combine butter, brown sugar, cinnamon and cream...over medium heat stirring constantly, slowly bring to a boil. Once starts to boil, boil 30 more seconds, then remove from heat. Set aside to cool, stirring occasionally.
• COOKIE: Preheat oven to 350 degrees. In a large mixing bowl, combine butter, crisco and sugar until fluffy...add eggs, sour cream and vanilla, mix well. Sift together flour, cinnamon, soda, powder and salt. Add flour mixture to wet mixture, mixing until combined and no longer crumbly. Form 1" balls, place on cookie sheets, make a dip or hole in your cookie dough ball and fill with the cinnamon caramel mixture. I use the back of my cookie scoop to make a well, then I use the center of my appler corer (wooden spoon end would work as well) to make it even deeper as to get more filling in. :) Then bake 10-12 minutes, your caramel filling will be all bubbly and the cookie will have cracked, as you can see in my photos. The edges do not brown. Do Not Over Bake, they will be very dry. Remove from cookie sheets onto cooling racks and cool completely. Then ice with the cream cheese drizzle.
• DRIZZLE: whisk together very soft cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle with a spoon over cooled cookies or put in a quart size freezer bag, snip 1/4" off one corner and drizzle away!

EASY CINNAMON ROLL COOKIES

Steps:

• In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
• In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
• Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
• Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.