Cinnamon Roll Cookies

Blogger Kristen Doyle of Dine and Dish brings breakfast and snacks together by rolling cinnamon and sugar into this delicious Cinnamon Roll Cookies recipe.

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Servings 12

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ingredients 7
Prep Time 10 min
Total Time 30 min

Ingredients

Cookies

1/4: cup granulated sugar

1: tablespoon ground cinnamon

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

Glaze

1: cup powdered sugar

2: tablespoons butter or margarine, softened

1: teaspoon vanilla bean paste or vanilla

: Warm water, if necessary

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Directions

1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with cooking spray. In small bowl, stir granulated sugar and cinnamon; set aside.
2 On lightly floured surface, roll out dough into 9x6-inch rectangle. Spread cinnamon-sugar over dough; gently press into dough. Carefully roll up dough, starting at short side, into log; sprinkle with any cinnamon-sugar that falls out.
3 Cut dough into 12 (1/2-inch) slices, using sharp knife; place slices 2 inches apart on cookie sheet.
4 Bake 15 to 18 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before glazing.
5 In small bowl, beat all glaze ingredients, except warm water, with spoon until smooth. If necessary, add warm water, 1 tablespoon at a time, until desired consistency.
6 Drizzle glaze over cooled cookies; let stand until set. Store in airtight container, using waxed paper between cookie layers.