Frosted Cinnamon Roll Cookies Recipe

Cake Mix Cinnamon Roll Cookies

If you wanted easy peasy you could go the cheater route of making Yellow Cake Mix Cookies for the batter. Since you want roll our cookies instead of scooping and baking though the ingredients would be a bit different. You’d add 1/2 c. melted butter, 1 egg + 1 tsp vanilla with your dry cake mix. This will make it firm enough to roll out.

During the holidays I make a lot of things with the refrigerated version you find in the tube. While our Pillsbury Cinnamon Roll Casserole is beyond delicious, it is not something you can grab and go. These are, and typically don’t last long so don’t expect to have leftovers for the next day either. 😉

Cinnamon Roll Cookie Recipe

Another tweak on the old fashioned original version, it is fun to get the same flavors you love but in a different unexpected form right? Just like our No Yeast Cinnamon Roll Muffins your guests will love the idea of them and surely ask for the recipe. And please share y’all! 😉 To make homemade you’ll need;

• 1/2 c sugar
• Butter and brown sugar
• 1 egg
• Pure vanilla extract
• 1.5 c all purpose flour + 2 tbsp for rolling out dough
• Baking powder
• 1/2 tsp salt
• 1.5 tsp cinnamon
• 1/4 tsp nutmeg
• A stand mixer fitted with a paddle attachment is best
  • Or use medium bowl with handheld

You can do a few things for the glaze on top. Either whisk together powdered sugar with just enough milk to thin to your liking, melt a bit of a tub of frosting, or make a half batch of our Cream Cheese Frosting Without Butter to drizzle or pipe on top too.

I have done all of these when baking our Bisquick Cinnamon Rolls and you really can’t go wrong with either. Your choice if you add it at all I guess. You can certainly enjoy as is but I mean we think the topping is a must.

Frosted Cinnamon Roll Cookies

In a medium size bowl, beat together the butter and sugar until light and fluffy with a paddle attachment. Add in the egg and vanilla and mix well. In another small bowl, whisk the flour, baking powder and salt together. Slowly add into the butter mixture until they are well combined.

• Divide the dough balls into thirds. Remove ⅔ of the dough and wrap in plastic wrap. To the remaining third, add the brown sugar, cinnamon and nutmeg and mix well.
• Transfer that dough into a piece of plastic wrap and place both the doughs into the refrigerator to chill for about an hour.
• Remove the dough and place them separately between parchment paper to roll out into a thin layer. Try to make sure both pieces are roughly equal in thickness and size.
• Return the dough to the refrigerator to chill for about 15 minutes.
• Remove from the refrigerator and carefully peel back the parchment paper and lay the cinnamon sugar filling layer of dough on top of the plain dough, trying to get it evenly in the middle.
• This can be done by holding on to the edge of the spiced dough layer and turning it upside down on top of the plain dough and then peeling off the parchment paper.
• Once they are together, gently roll Cinnamon Biscuits dough lengthwise to form the swirl pattern. Return the log back to the refrigerator and let it chill for 2 hours before trying to slice. Otherwise it will not hold its shape. Preheat the oven to 350 degrees.

Once thoroughly chilled, place on a cutting board and slice with a sharp knife into ¼” thick slices. Place on a sprayed or lined baking sheet about 2” apart. Bake for 8-10 minutes bake time, until the edges turn very lightly golden. Longer cook time will yield a crunchy texture. Remove and place on a cooling wire rack.

Cookie Cinnamon Rolls

How Long to Chill Cookie Dough

Chilling cookie dough before rolling is just as essential as your dough rising to make Banana Bread Cinnamon Rolls. It helps to firm up the dough, making it easier to handle and preventing excessive spreading during baking. The ideal chilling time can vary depending on the recipe but here are some general guidelines:

The type you’re making can influence the chilling time. For cut out style like our cake mix gingerbread cookies that you’ll roll and use cookie cutters on (like sugar cookie dough), you typically need to chill the dough for a longer time compared to drop style that you just scoop up and bake.

2. Short Chilling – This can be done if you’re making drop cookies (like chocolate chip cookies), a relatively short chilling time of about 30 minutes to 1 hour in the refrigerator should suffice. This helps the dough firm up slightly and allows you to scoop and shape the cookies easily.

3. Cut-Out Cookies that you plan to roll and cut into shapes, it’s best to chill the dough for a longer period, typically at least 2-3 hours or even overnight. Chilled dough holds its shape better and makes it easier to roll out and cut into precise shapes.

4. Longer chilling (several hours to overnight) not only makes the dough easier to handle but also enhances the flavor and texture of many dessert recipes. It allows the ingredients to meld, resulting in a more developed flavor and a chewier texture.

5. Tips for Chilling Cookie Dough – When chilling, it’s a good practice to divide the dough into smaller portions or flatten it into discs before wrapping in plastic wrap. This allows the dough to chill more evenly and makes it easier to work with later. If you’re in a hurry, you can use the freezer to speed up the chilling process. Just be sure to monitor the dough closely to prevent it from freezing solid.

6. Room Temperature Dough can be too warm and challenging to work with, and may lead to overly thin or misshapen pieces. If the dough becomes too soft while rolling it out, you can return it to the refrigerator or freezer briefly to firm it up again.