Glazed Cinnamon Roll Cookies Recipes

GLAZED CINNAMON ROLLS

Steps:

• Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
• Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
• Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
• In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.

CINNAMON ROLL COOKIES

Steps:

• For the cookie dough: Preheat the oven to 375 degrees F and line 2 to 4 baking sheets with parchment (use 2 if you're baking in batches, 4 only if you have them). In a medium bowl, whisk the flour, cinnamon, baking powder and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well to fully incorporate and scraping the bowl well after each addition. Add the vanilla and mix to combine. Add the dry ingredients in 2 to 3 additions, mixing to incorporate and gently scraping the bowl before continuing.
• Cover the dough loosely with plastic wrap. Working with a few pieces at a time, divide the dough into heaping tablespoon pieces, rolling each into a ball. Then roll each dough ball into a strand about 7 inches long. Starting at one end, form each dough strand into a spiral; it should look like a cinnamon roll when seen from above.
• For the cinnamon-sugar coating: In a small bowl, stir together the granulated sugar and cinnamon to combine. Gently press the top of each dough spiral into the sugar mixture, giving it a slight all-over coating, then transfer to the prepared baking sheets. Leave at least 1/2 inch between each spiral and stagger the rows. Bake until the cookies are browned and crisp, 18 to 20 minutes. Transfer to wire racks to cool completely.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar, cream and milk; the glaze should be thin enough to easily flow off a spoon.
• Spoon 1 to 2 teaspoons of glaze in the center of each cookie, using the back of your spoon to spread it slightly and allowing it to drip down the sides naturally (see Cook's Note). Let set for 30 minutes at room temperature for the glaze to firm up. The cookies can then be stored in an airtight container in a single layer for up to 1 week.

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.

GLAZED CINNAMON ROLL COOKIES

Steps:

• Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
• While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
• Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
• Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
• Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.