I’m Stephanie and today we’re going to be baking up something really delicious.

I’m Stephanie and today we’re going to be baking up something really delicious. I don’t know about you, but during this stay at home quarantine time, I’ve been trying out some new things and I’ve been trying to make things that I’ve never made before. So for Easter morning, I made homemade cinnamon rolls for the first time ever.

Why You’ll Love This

And they were so delicious that it got me thinking about some cinnamon roll cookies that my cousins made for Christmas this past year. I thought, I bet that I could make those cookies with my sugar cookie recipe and really just one other ingredient, the cinnamon. Yesterday, I took my sugar cookie dough and I made them into these amazing cinnamon roll cookies. And I made them even faster than they ate the real cinnamon rolls. They’re delicious. It’s going to be easier than rolling them out and using cookie cutters. And it’s going to be pretty awesome too. These, when my husband had them yesterday, he said he thinks that this is his new favorite flavor.

Ingredients

• Sugar cookie dough (one disc from a recipe that makes two)

For the filling (per half dough portion):

• 1 tablespoon melted butter
• 2 tablespoons sugar
• ½ tablespoon cinnamon

For the icing:

• Powdered sugar
• Milk
• Vanilla extract (clear is optional)

Instructions

1. Chill the dough for about a half an hour.
2. Cut the dough in half.
3. Set one half aside.
4. Roll half of the dough to about a nine inch by seven inch rectangle.
5. Melt the butter.
6. Brush one tablespoon of melted butter all over the surface of the dough.
7. Shake the cinnamon and sugar mixture all over the melted butter and the dough.
8. Press it in a little bit, apply a little bit of pressure.
9. Roll it up.
10. Wrap it tightly in some plastic wrap.
11. Refrigerate for two hours.
12. Repeat for the second half of the dough.
13. Once chilled, slice them up with a serrated knife.
14. Aim for 16 slices per roll.
15. Place them right onto baking sheets.
16. Pop these right into the oven.
17. Bake at 340 degrees for 16 to 18 minutes.
18. Let them cool a little bit.
19. For the icing, put powdered sugar, milk, and vanilla extract into a bag.
20. Cut the tip off the bag just a tiny tiny bit.
21. Use this to ice over the top of them.
22. Give them each a little squiggle of icing.

Cooking Tips

We do want it a little bit thicker. We want it a little softer so that as we roll it, it doesn’t get too cracked. I typically will roll on a silicone mat. It usually allows it so that the mat will stay in place. It doesn’t slide all around. It doesn’t stick. So I don’t have to continue to add flour and incorporate that into my dough and start to dry out the dough. My oven is actually already preheated behind me. It’s at 340 degrees. These are still going to go into the oven for the same amount of time as the traditional sugar cookie. So 340 degrees. And I’m going to be watching them around 16 to 18 minutes. The ends don’t look quite as pretty, but I tell you what, they taste just as delicious. So those are like the baker’s treat if you want the little ends here. Usually on cinnamon rolls, you put it on while it’s hot. I probably would wait for them to cool.

Serving Suggestions

I promise you, some of these are going to that family later today.

So enjoy. Have a wonderful day. And I hope you try some of these cinnamon roll sugar cookies.
Bye-bye.