Crescent Cinnamon Roll Cookies

Layer cinnamon, sugar, dough and icing to create warm discs of flaky, gooey deliciousness.

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  • prep time 15 min
  • total time 60 min
  • ingredients 7
  • servings 6
 

Ingredients

Cookies

1
can Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
cup butter, softened
1
cup cinnamon-sugar
Additional cinnamon-sugar

Cream Cheese Frosting

4
oz cream cheese (half of 8-oz package)
1
cup powdered sugar
About 2 tablespoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
  • 3 Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
  • 4 Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
  • 5 Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
  • 6 In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.
  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
  • 3 Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
  • 4 Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
  • 5 Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
  • 6 In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.

EXPERT TIPS

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Expert Tips

Let cookies cool before frosting them. But if you can’t wait until they’re cool, that’s ok!

Nutritional information

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