Cinnamon Roll Cookies with Cream Cheese Glaze

These cookies have been on my baking bucket list for quite some time now and I finally got around to making them for a church party. To be honest, they're a little bit of work aka they take the same amount of effort as regular cinnamon rolls, but the result is worth it!
The dough itself is sugar cookie dough, which gives an extra sweetness and the filling tastes exactly like a cinnamon rolls' filling. The cream cheese glaze completes the effect of making you think you're actually eating a mini cinnamon roll!
If you want to wow your family or friends at an upcoming party, these are the cookies to make. When I brought them to a party, they were gone in a matter of minutes. So yummy and so pretty, too!

Cinnamon Roll Cookies with Cream Cheese Glaze
Adapted from Creme de la Crumb
Makes about 40 cookies
3/4 cup butter, softened
3/4 cup granulated sugar
1/2 cup powdered sugar
2 large eggs
1/2 tsp. vanilla
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, softened and divided
1/2 cup brown sugar
1 tsp. cinnamon
2 Tbsp. cream cheese, softened
2 Tbsp. butter, softened
1 cup powdered sugar
1/2 tsp. vanilla
2 Tbsp. milk, more if needed

1. For the cookies: In a large bowl, cream together the 3/4 cup butter, granulated sugar and powdered sugar for 3 minutes or until light and fluffy. Add eggs and vanilla and mix well.
2. Add 1 cup flour, baking powder and salt. Mix to combine. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
3. Flatten the dough into a thick disk, wrap in plastic wrap and chill for at least 1 hour.
4. Preheat oven to 350 degrees F and line 2-3 baking sheets with parchment paper or silicone baking mats. Set aside.
5. For the filling: Combine the brown sugar and cinnamon in a small bowl and set aside.
6. Separate the dough in half and working with one half at a time, roll it out to about 1/4-inch thick and about 15x6-inches long (doesn't have to be exact).
7. Spread 2 tablespoons of softened butter evenly on top of the dough. Sprinkle with 1/2 of the cinnamon/brown sugar mixture and lightly press the sugar mixture into the buttered surface of the dough. Starting with one long edge, roll the dough into a tight log.
8. Use dental floss to slice the cookie dough by sliding it under the log and crossing the two ends of floss on top to cut into 1/2-inch slices. Place the cookies 2 inches apart on lined baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/ brown sugar mixture.
9. Bake the cookies for 9-11 minutes until set but not over-baked (they should still be pale in color). Let the cookies cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
10. Prepare the glaze by mixing together the butter, cream cheese and powdered sugar with electric beaters until thick and smooth. Add the vanilla and 2 tablespoons milk. Continue adding milk, 1/2 tablespoon at a time, if needed until the glaze is thick but pourable. Pour glaze into a ziplock plastic bag and cut a tiny corner off to drizzle glaze over cooled cookies.

*Store chilled in airtight container.


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