Cinnamon Roll Cookies

These slice-and-bake cookies come together just like cinnamon rolls, but without the rising time. And we didn't skimp on cinnamon roll flavor, we made sure to add a cream cheese icing.

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  • Makes: 40 servings
  • Serving Size: 1 cookie
  • Makes: 40 cookies
  • Prep: 30 mins
  • Chill: 30 mins
  • Freeze: 30 mins

Cinnamon Roll Cookies

Directions

  1. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add the sugar and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in 1 egg and the vanilla. Beat in flour.
  2. Wrap dough in plastic wrap; chill until easy to handle (30 to 60 minutes). On a floured surface roll dough to a 15x10-inch rectangle. Brush with the lightly beaten egg. Stir together brown sugar and cinnamon and sprinkle over dough. Roll up from a long side. Place roll on a baking sheet or tray, cover, and freeze about 30 minutes or until firm enough to slice.
  3. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Use a serrated knife to cut roll into 1/4-inch slices; place 2 inches apart on prepared cookie sheet.
  4. Bake 8 to 10 minutes or until edges are light brown. Cool on cookie sheet 1 minute. Remove; cool on wire rack. Drizzle cooled cookies with Cream Cheese Drizzle.

From the Test Kitchen

To Store

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.

Cream Cheese Icing Drizzle

Directions

  1. In a medium bowl beat cream cheese and butter with a mixer on medium until smooth. Beat in powdered sugar and enough milk to make drizzling consistency. Makes about 3/4 cup.
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Nutrition Facts (Cinnamon Roll Cookies)

  • Per serving:
  • 108 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 24 mg chol. ,
  • 77 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 8 g sugar ,
  • 1 g pro.
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