Bite-Size Cinnamon Roll Cookies
Make a double batch of these cinnamon bun mashup cookies! You'll be coming back for seconds
This Bite-Sized Cinnamon Roll Cookies recipe is the ultimate dessert for breakfast. Who doesn't love a good cinnamon roll mash up? Just picture yourself sitting down with your morning cup of coffee and a plate of these cookies to start your day. Cinnamon buns are a great way to beat a bad case of the Mondays, and these cookies are a great way to take this breakfast classic on-the-go.
From the Chef: There's nothing like waking to the smell of cinnamon rolls baking in the oven. Now you can re-create that magic any time with these mouth-watering cinnamon roll cookies.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Easy Cookie Recipes: 103 Best Recipes for Chocolate Chip Cookies, Cake Mix Creations, Bars, and Holiday Treats Everyone Will Love.
Preparation Time15 min
Chilling Time1 hr
Cooking Time10 min
Ingredients
- 2 teaspoons vanilla extract
- 1 teaspoon dry yeast
- 3 3/4 cups all-purpose flour, plus extra for flouring a work surface
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 cup (3 sticks) unsalted butter, softened
- 4 ounces cream cheese
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup dried dates, finely chopped
- 1 cup confectioners' sugar
- 2 tablespoons whole milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions:
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For the dough: In a small bowl, combine the vanilla and yeast. Stir to dissolve the yeast. Set aside.
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In a large bowl, combine the flour, salt, and granulated sugar and toss to mix.
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In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until smooth. With the mixer running, add the vanilla-yeast mixture, then add the flour mixture—the dough will be crumbly, like a pie crust.
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Turn the dough out onto a floured work surface. Gather it together into a smooth mound, then pat it into a 5 x 7-inch rectangle. Wrap in plastic wrap and chill for 1 hour or up to 24 hours.
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For the filling: When ready to bake, preehat the oven to 375°F. Line two baking sheets with parchment paper. In a small bowl, combine the brown sugar, cinnamon, and dates.
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Roll out the dough into a 1/4-inch-thick rectangle. Spread the brown sugar mixture on top to within 1/2 inch on three sides, leaving a 1-inch border on one long edge. Roll the dough into a log toward the wider border. Cut the log crosswise into 1/3-inch-wide slides and place 1 inch apart on the prepared baking sheets. Bake for 10 minutes. Cool on the baking sheets set on wire racks.
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For the frosting: While the cookies are cooling, in a medium bowl, combine the confectioners' sugar, milk, cinnamon, and vanilla until smooth.
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Drizzle frosting on top and allow to cool and set completely. Serve.
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