Cinnamon Roll Cookies How-To
Blogger Amy Erickson layers cinnamon, sugar, dough and icing to create warm discs of flaky, gooey deliciousness.
This cookie is a scrumptious result of nothing much more than layer after layer of buttery, cinnamon sugar nestled between thin, airy layers of crescent dough. And just in case that’s not good enough, they get drizzled with a sweet spiral of cream cheese frosting. WOW!
And it’s so easy to do.
First, roll out the dough and seal the seams by pinching them together.
Smear a thin layer of softened butter onto the dough and sprinkle it with a light dusting of cinnamon sugar.
Fold the dough over in an even half and gently roll it out again.
Roll the dough one more time and then cut out the cookies. I used a 3-inch lid and it cut out six cookies. If you re-roll the remaining dough, you can get one more cookie out of it.
Bake the cookies on a parchment-lined baking sheet at 350°F for approximately 12 minutes, or until they’re golden and firm.
While they’re warm, dust them with some more of the cinnamon sugar.
Make the frosting by mixing cream cheese, powdered sugar and milk together until it’s thick. Pipe (or spread) it onto the cookies.
About Amy Erickson of Oh Bite It!
For Amy, life’s too short not to stop and smell the sugar. She’s always after the next, best-tasting concoction, and has created some all-time Pillsbury favorites, including Boston Cream Doughnut Holes, Crescent Enchiladas and French Toast Monkey Bread. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.