Cinnamon Roll Cookies


For the dough:
  • 1 (8 oz.) package cream cheese
  • 1 c. (2 sticks) unsalted butter
  • 1/4 c. granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 2 c. all-purpose flour
For the filling:
  • 1/4 c. granulated sugar
  • 1 ½ tsp. cinnamon
  • egg white
  • 1 T. water
For the glaze:
  • 1 c. confectioners’ sugar
  • 1 ½ T. hot water


  1. FOR THE DOUGH: Bring cream cheese and butter to room temperature; cream together until fluffy. Add the 1/4 cup granulated sugar, salt, and vanilla. With mixer on low, add the flour, mixing until just combined.
  2. Dump dough onto a well-floured board; roll it into a ball. Cut dough ball in half and wrap each half in plastic wrap. Refrigerate 1 hour.
  3. After chilling, roll each dough half into a 9x6-inch rectangle.
  4. FOR THE FILLING: Whisk together the egg white and water until foamy.
  5. In a separate bowl, whisk together the 1 ½ teaspoons cinnamon and 1/4 cup granulated sugar.
  6. Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.
  7. Starting with the 9-inch side of the dough rectangle, roll each into a log, pressing gently to seal the edge. Wrap each roll in plastic wrap and chill in the refrigerator for about 20 minutes.
  8. Preheat oven to 350℉. Remove dough logs from the refrigerator and unwrap. Using a serrated knife, gently cut dough logs into 1/2-inch thick slices. Transfer to a baking sheet.
  9. Bake at 350 for 15-18 minutes. Cool completely on a wire cooling rack.
  10. FOR THE GLAZE: Combine confectioners' sugar and hot water until smooth. Drizzle over the top of the cooled cookies. Let glaze set to dry.


Source:  The Kitchen is My Playground