“cinnamon roll” cookies

cinnamon roll cookies
I had a really long day yesterday. I slept poorly, was up early and worked a long day. I’m getting ready to launch the fall menu at Italian by Night which causes me to be as friendly as a barracuda. Being a perfectionist has it’s drawbacks! At some point in the afternoon the phone rang at work, which is not unusual given that I work in a restaurant, except that the call was for me. That never happens…
“Hi Mom”
It was Sara; my daughter who rarely calls me.
“Whats wrong?”
She pauses. She knows the tone in my voice is the one to stay away from.
“Would you like to do something after work?” 
First thought – no, I want to go home by myself and fret until I fall asleep.
My response – “Sure, I’ll call you when I finish.”
We met at our favorite spot, shared a plate of nachos and caught up on her week, my week, Kate and Meg stuff…
It was lovely. These cookies are for her.
cookie dough

Cinnamon Roll Cookies 

adapted from Canadian Living test kitchen recipes

3/4 cup butter, softened

1 cup packed brown sugar

1 egg

1/2 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Beat butter and sugar in stand mixer or with a hand mixer. Beat until fluffy.

Add egg and vanilla – beat well.

In a separate bowl whisk together flour, baking powder, cinnamon and salt.

Blend four mixture into butter mixture by thirds. Blend until well mixed.

Divide dough in half and shape into discs.

Wrap discs in plastic wrap and refrigerate 1 hour.

Let stand for 15 minutes until soft enough to roll out. I TRIED ROLLING THE DOUGH ON A FLOURED BOARD…

Roll out cookie dough between two pieces of 10″ x 12″  rectangles of waxed paper.

Cinnamon Sugar

2 tablespoons brown sugar

1 1/2 teaspoon cinnamon

Mix together well.

Spread half of the cinnamon/sugar mixture over the rectangle.

Starting at the long side, roll up the dough.

Wrap in plastic wrap and refrigerate 30 minutes.

Repeat with remaining cookie dough and filling.

Preheat oven 375*F

Cut rolls into 1/4″ thick slices and place cut side down on parchment lined baking sheets.

Bake one baking sheet at a time for 12 minutes or until cookies are slightly golden on bottom and sides.

Allow to cool for 1 minute then transfer to cooling racks to cool completely.


1/3 cup icing sugar

enough milk to make a drizzle

Mix well then using the TINES of a fork drizzle over cooled cookies.

Store in an air tight container for up to 5 days. They really won’t last that long! Freeze up to 2 weeks

Happy Thanksgiving!

  • yummy! looks delicious. Thanks for sharing!

  • Tammy

    Simple things like time spent with family over a plate of nachos is truly a simple blessing that has the biggest rewards for the heart. Happy Thanksgiving to you and your family. I just got back from getting all my baking needs in and can’t wait to try these . Tammy

    • Happy Thanksgiving to you as well!

  • Michelle Rochon

    These look similar to a recipe my Mom made with leftover pie crust when I was a child (many, many moons ago), only no icing. Thanks for the memory you stirred up this morning. It brought a happy glow in my heart.

    From one Michelle to another…Happy Thanksgiving à vous et à votre famille!

    • I remember those cookies! This one has a shorter dough.
      Thanks for reading and Happy Thanksgiving

  • It will be fun to make these.. I can’t wait to try! My daughter often calls just like this.. and everything stop while we spend precious time together:D You’re a great mom!!

  • These look fantastic! Great blog too, by the way. Look forward to exploring some more!

  • These look excellent! A must try… Love cinnamon !

    • They are really good but tricky. Let me know how you make out…

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