Cinnamon Roll Cookies

Hi my friends. How are you all holding up during this incredibly challenging and uncertain time? I know how seriously stressful this is for us all, and the fear of the unknown is probably the scariest part of what’s happening, but I am doing my part in staying home and not going out.

How are you all dealing with the isolation? For me, the worries I have mostly stem from my husband being in healthcare. I worry about my kids too, of course, and my family and friends, but I know they are all staying put, so that alleviates some of the fear. For any of you who deal with mental health issues, now is a particularly rough time, and my heart is with you all.

I find that keeping very busy with my blog and my other business, not watching the news too often, connecting daily with my friends and family, and most of all doing what I love most keeps my mind occupied, so my anxiety is manageable.

I created these super delicious cookies after thinking about how much I miss eating cinnamon rolls 🙂 All I wanted was a bite or two, so I created them in a small bite size form, that is more like a cookie, not an actual roll. I topped them with a sweet vanilla glaze and they are really out of this world.

Please let me know how you are all doing…send me a note or comment. I love staying in touch with my baking friends.

Sending you much love, peace and good health.


This dough is so delicious. Adding cream cheese to it made it extra tender.

Collaborating with my favorite extract company, Nielsen Massey, I learned that I can #better my bake by rolling the dough between two pieces of parchment paper! No mess to clean up and it’s super easy!

I made a cinnamon sugar filling for the cookies! There is nothing quite like the smell of cinnamon baking in the oven.

Roll the dough out and sprinkle the filling over it. Then you’ll roll it up from the long side of the dough. Make sure to roll it tightly!!

Roll them into approximately 8×6 inch rectangle. Don’t doesn’t have to be exact. The recipe makes lots of cookies. You’ll end up with 4 rolls of dough. Make sure to chill it for at least an hour before cutting.

They look good enough to eat even before they are baked. I LOVE using my Texturra Bakeware by Wilton!  This is the best bakeware I have ever used. It’s completely non stick, cleans up in a second, cools down quickly, and is sooo pretty!!

Full disclosure.. I ate 5 straight from the oven…I didn’t even wait for them to cool so I could glaze them 🙂

Make the delicious glaze!

My absolute favorite vanilla by Nielsen Massey!! It really makes a difference in all of my baking!!

Look how delicious they look after they’ve been glazed?

They taste even better than they look 🙂I think it’s a perfect time to treat yourself to these yummies 🙂

Cinnamon Roll Cookies

Makes : 32 to 40 cookies Prep time: 1 and 1/2 hours Bake time: 8-10 minutes


4 ounces cream cheese

1 and 1/4 cup unsalted butter

2 teaspoons Nielsen Massey vanilla

2 eggs

1 and 1/2 cups Dixie Crystals sugar

4 and 1/2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon active dry yeast


1/2 cup Dixie Crystals brown sugar

3 teaspoons cinnamon


1 and 1/4 cups Dixie Crystals confectioners sugar

3 tablespoons half and half

1/4 teaspoon vanilla extract


In a small bowl, blend together the brown sugar and cinnamon and set aside.

In your stand  mixer, beat together the butter and cream cheese until blended. Add in the sugar and beat until fluffy.

Beat in eggs, one at a time and scrape down the bowl.

Add in the vanilla.

Add in the salt, baking powder, yeast and flour slowly.

Mix until the dough forms a ball.

Divide the dough into 4 equal pieces.

Between two pieces of parchment paper, roll each piece of dough into an approximately 8×6 inch rectangle.

Sprinkle about 2 tablespoons of filling over each piece.

Roll each piece of dough up tightly and wrap in plastic wrap.

Chill the dough for about an hour.

Preheat your oven to 350 degrees.

Line your baking sheets with parchment paper or silpats.

Cut each piece of chilled dough into about 1/2 inch pieces.

Place on your baking sheets, leaving some room in between each piece.

Bake for about 8-10 minutes.

While the cookies are baking, whisk together the glaze ingredients until smooth.

Cool the cookies on the baking pans for about 5 minutes, then move them to baking racks with some paper towels or parchment underneath.

Drizzle the glaze over the cooled cookies.

Store in airtight containers for up to 3 days. These cookies really need to be eaten as fresh as possible.

Enjoy and hang in there everyone. We are all in this together.

Sending you all love and hugs.


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