Cinnamon Roll Cookies Recipe

aka The Most Aesthetically Pleasant Of All Cookies and How I Finally Nailed It

Allow me to confess right now that I, after a lengthy teenage rebellion and equally lengthy post-adolescent period of disdain for conformity, am now settled in a lovely Midwestern suburb. Seriously.

Sometimes I coach youth soccer. I do PTA things. I do PTA Baking Committee things.


And since we are new in the community but determined to settle here, I get mad nervous every time (PT-Anxious if you will, snicker snicker). No, they probably aren’t all going to laugh at me. No, no real harm could come to me from dropping off an icky or otherwise unsuccessful baked good. So, no it is not a logical anxiety (PT-Anxiety chortle) but is present, illogical or no, nagging me to just really nail it at some cookies once a month or so. Which I feel I have done after many attempts and occasional lopsided or texturally unpleasant cinnamon roll-ish cookies.

First is the beating of the wet ingredients (butter, sugar, cream cheese, egg, vanilla):

and the mixing in of the dry ones (just flour and salt this time):
the rolling of the dough, the brushing of the egg wash, the sprinkling of the cinnamon-sugar:


I didn’t include any photos of my log or the rolling of it because that’s the part I suck at and it stole all my focus, forcing me to neglect my efforts at, you know, “photojournalism”, but I did manage to get a nice tight roll that chilled in the freezer for about 1/2 an hour until it was firm enough to slice.

And, in case you were wondering, they were delicious and well received, so I bake on!

Print Recipe
Cinnamon Roll Cookies
A soft and sweet cookie with classic cinnamon bun flavor
Prep Time 20 mins
Cook Time 12 mins
Prep Time 20 mins
Cook Time 12 mins
  1. Cream together butter and sugar. Add in the cream cheese, vanilla extract and egg in that order and beat.
  2. Add salt and flour, mixing until dough forms.
  3. Roll dough out into a foot long rectangle.
  4. Mix together the 3TBS sugar and 1tsp cinnamon for the filling and beat the egg white with 2tsp water to make an egg wash
  5. Brush the egg wash onto the dough rectangle and sprinkle the cinnamon-sugar mixture evenly on top.
  6. Carefully roll the dough as tightly as you can, using any remaining egg wash to seal the seam if you need it.
  7. Chill the log in the fridge until it's firm (half an hour or so) and preheat your oven to 350f
  8. Carefully cut 1/2 inch slices off the log with a sharp knife and bake on a parchment lined sheet for about 12 minutes, removing to cool on a rack.
  9. Prepare your glaze by whisking together cream and confectioner's sugar and drizzle onto mostly cooled cookies and allow to set.
Recipe Notes

*I noticed these cookies have a tendency to overcook very quickly and become very toothsome so best to pull them out as soon as the bottoms turn golden brown

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