Cinnamon Roll Cookie Makeover

My ideal morning is waking up to a hot cup of coffee and a warm cinnamon roll. To add a new spin, these are cinnamon roll cookies that taste delicious dunked in a hot cup of coffee (tried and true!). It’s okay to have cookies for breakfast if it’s these right? One of the components to this cookie that might make it taste the most like the sweet bread is the addition of yeast to the dough mixture. It’s been a busy day of Christmas activities, so we made the dough and rolled them before throwing the logs into the refrigerator and heading off to lunch and then the Nutcracker ballet. Once we got home we sliced and baked these fun treats.

4th Day Before Christmas – Cinnamon Roll Cookies

Cinnamon Roll Cookies.jpg

These cinnamon roll cookies taste like breakfast in a cookie for me and it was truly love at first bite. This recipe was found in Taste of Home Magazine’s Christmas Cookie edition. We are getting close to Christmas and we are excited to be sharing our 12 days of cookies tradition on the blog this year. If you want to learn more about how the 12 days of cookies started, check out our original blog post and follow Take-2-Create to get updates on the remaining cookies!

Ingredients:

  • ½ cup packed brown sugar
  • 4 tsp. ground cinnamon
  • 1 ¼ cups butter, softened
  • 4 oz. cream cheese, softened
  • 1 ½ cups sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 tsp. grated orange zest
  • 4 ¼ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. active dry yeast
  • ½ tsp. salt

Glaze Ingredients:

  • 1 cup confectioners’ sugar
  • 2 Tbsp. 2% milk
  • 1 tsp. vanilla extract

Directions:

Mix the brown sugar and cinnamon until well blended; set aside.

Cream butter, cream cheese and sugar with an electric mixer until light and fluffy. Beat in eggs, vanilla extract, and orange zest.

Whisk flour, baking powder, yeast, and salt; gradually beat into the wet mixture above.

On a lightly floured surface, take ¼ of the dough and roll out to an 8 x 6 inch rectangle. Sprinkle with 2 heaping Tbsp. of the brown sugar/cinnamon mixture. Roll lengthwise into a tight jelly role, wrap in plastic wrap and place into the fridge for at least 1 hour. Repeat for the remaining dough.

Preheat the oven to 350 degrees Fahrenheit.

Cut the dough rolls into 3/8 inch slices and place onto a parchment lined baking sheet 1 inch apart

Bake for 10-12 minutes or until lightly browned on the bottom.

Cool completely before glazing (directions below).

 

Glaze Directions:

Whisk glaze ingredients until smooth.

Drizzle or dip the cookies into the mixture and allow them to sit until set.. or eat them all! That’s what I’d like to do (haha).

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