One of the top 5 all-time favorites in our house, these cookies are da bomb. A soft, tender sugar cookie rolled up with two kinds of brown sugar, butter and a hefty dose of cinnamon, then drizzled with a cream cheese glaze…heaven.
I’ve made several different versions of cinnamon roll cookies, using a different sugar cookie dough each time and experimenting with the ratios in the filling. This version, adapted from my friend Jenny at Picky Palate, produces the most realistic-looking “cinnamon roll”…the soft sugar cookie dough puffs up considerably when baking creating the illusion of a “roll.” These are also the best tasting, though they’re soft enough that you need to store them flat (not stacked) in the fridge. I have also tried this with refrigerated sugar cookie dough and it works, but the cookies are much flatter.
This recipe makes 5-6 dozen cookies…more than you may want to make. But once rolled and ready, these freeze beautifully giving you slice-n-bake cinnamon roll cookies at a moment’s notice. I have a roll (or ten) in my freezer at all times. You’ll totally pull a Martha when you bake these up for unexcpected guests.
When dough is chilled, divide each disc in half and place on a well-floured surface. (This is a sticky dough, so be generous with the flour.) Roll into a 1/8 inch thick rectangle, about 12×8 inches. (You will eventually have a total of four rectangles. Keep remaining dough chilled while you’re working though.) You do not have to be precise or perfect when rolling. Case in point, this, er, organic shape:
What’s that you say? You’re gonna skip the mandatory 1-hour refrigeration period and just bake ‘em up now? Been there…done that. Your cookies are gonna turn out all smooshed and warbly like this. They will taste good but look really bad.
So proceed directly to the refrigerator…NOW!
Place dough onto silpat or parchment lined baking sheet (Notice I forgot my silipat here and it makes it much harder to remove the cookies, which are oozing cinnamon goodness.) Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.