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.