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Brooke's Cinnamon Roll Cookies

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Brooke's Cinnamon Roll Cookies
  • Prep 45 min
  • Total 45 min
  • Servings 24
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The taste of cinnamon rolls are captured in these delicious cookies made with Betty Crocker sugar cookies, cinnamon sugar and homemade icing.
By Brooke Lark
Updated Feb 15, 2013

Ingredients

Cookies

Cinnamon-Sugar

  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons butter, melted

Icing

  • 1 cup powdered sugar
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons milk

Steps

  • 1
    Heat oven to 350°F. In medium bowl, mix Cookie ingredients with fork until soft dough forms. On lightly floured surface, roll out dough with rolling pin until about 1/4-inch thickness.
  • 2
    In small bowl, stir together Cinnamon-Sugar ingredients. Sprinkle cinnamon-sugar evenly over cookie dough. Roll up dough into tight spiral; cut into 1-inch slices. Place on ungreased cookie sheets.
  • 3
    Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks. Cool while making icing.
  • 4
    In another small bowl, stir together Icing ingredients until smooth, adding enough milk for piping consistency. Spoon icing into resealable food-storage plastic bag. Seal bag; cut off tiny bottom corner of bag. Pipe icing over top of each cookie. Let icing set until firm before serving or storing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Keep your cookie sheet clean by covering it with parchment paper.
  • tip 2
    Peanut Butter and Chocolate Cookie Rolls! Change up the flavor of these cookies by using Betty Crocker® peanut butter cookie mix, and adding a tablespoon of unsweetened cocoa powder to the icing recipe.

Nutrition

Nutrition Facts are not available for this recipe
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