Ahhhhh, cinnamon roll sugar cookies: brilliant. I am a big fat number one fan of all things cinnamon roll and I’ve got a soft spot for sugar cookies so… yeah, you can guess how I feel about this here recipe. That whole have your cake and eat it too thing? That’s exactly what’s happening with these cookies. The dough is very simple to make, the key is just to wrap it in plastic wrap and stick it in the fridge for an hour. I know, who’s got the patience for that?! You. You have the patience because you’re going to plan ahead and do laundry or read a book or walk the dog while the dough chills. It’ll be like it never even happened. After the dough is chilled, you roll it out and basically follow the same routine you would for actual cinnamon rolls. Spread some softened butter onto the dough, then sprinkle the cinnamon-sugar mixture on top. Roll it up, and then slice it into about 1 inch pieces. Put all of those swirly beauties on a cookie sheet and bake til golden – about 10 minutes. Lastly, you’re gonna let them cool and then drizzle on the best-ever cream cheese icing. It’s heavenly, I dare you to not lick your finger once or twice (spoiler alert: not possible). I love it so much I just end up dunking the cookies right into the frosting bowl! And don’t forget, these are cinnamon roll cookies so they’re completely acceptable for breakfast.
What people are saying about these Cinnamon Roll Sugar Cookies
“Every year I have always made cinnamon rolls for my neighbors at Christmas time. When I saw your recipe I thought I would give it a try. Just made three batches and I am very pleased. Didn’t change one item. You and I have a winner here. Thanks!” – Darrell “Definitely your cinnamon roll sugar cookies are awesomeness! This is a great recipe Tiffany, as you know I made it a short while ago and it was lovely, in fact have made it again since. Thanks for sharing!” – Jill Recipe adapted from Mel’s Kitchen Cafe
