Why waste your money on a cinnamon-scented candle when you can just bake these Bite-Size Cinnamon Roll Cookies to achieve the same effect? Not only do you get to smell the sweet and spicy aromas that fill your home, but more importantly, you’ll get to taste them too! Let me tell you: they taste amazing.
This spicy and sugary treat features a soft center and a slightly crispy outer layer that tastes like your favorite cinnamon buns. To help you make the best cookie batch ever, I want to share some tips that can make all the difference.
Don’t strive for flawlessness. As you roll your dough into delicious logs, you might notice some cracks appear here and there. Don’t worry, that’s totally fine. All you need to do is smooth out the dough using your fingers and roll them slowly and tightly. If the cracks remain, let them be. They will just add more character to your cookies.
Another tip is to cut thin and even strips of your dough. I find that one of the most common mistakes people experience when baking any type of cookie — this one in particular — is that they tend to cut thick and uneven layers. When this happens, the dough will not bake evenly, leaving some parts overcooked and others undercooked.
That said, if you want to achieve the perfect golden brown texture, with crispy edges and a soft center, you need to cut thin and even strips. You can use a ruler to do this or use your first slice as the basis for the rest of your slices.
These might sound like very simple tips, but they do make a massive difference in taking your Bite-Size Cinnamon Roll Cookies to a whole other level.
Bite-Size Cinnamon Roll Cookies
Let the aromatic scent of cinnamon fill your home with these Bite-Size Cinnamon Roll Cookies. Made with a sugar cookie base, buttery cinnamon filling, and sweet vanilla icing drizzle, these desserts are what you need if you are a lover of all-things spice like me!
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Makes 48 cookies 1x
- Category: Bakery
- 2 teaspoons vanilla extract
- 1 teaspoon dry yeast
- 3 3/4 cups all-purpose flour, plus extra for flouring a work surface
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 ounces cream cheese
- 1/2 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup dried dates, finely chopped
- 1 cup confectioners’ sugar
- 2–3 tablespoons whole milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- For the dough: In a small bowl, combine the vanilla and yeast. Stir to dissolve the yeast. Set aside.
- In a large bowl, combine the ﬂour, salt, and granulated sugar and toss to mix.
- In a stand mixer ﬁtted with the paddle attachment, beat the butter and cream cheese on medium-high speed until smooth. With the mixer running, add the vanilla-yeast mixture, then add the ﬂour mixture—the dough will be crumbly, like a pie crust.
- Turn the dough out onto a ﬂoured work surface. Gather it together into a smooth mound, then pat it into a 5 x 7-inch rectangle. Wrap in plastic wrap and chill for 1 hour or up to 24 hours.
- For the ﬁlling: When ready to bake, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. In a small bowl, combine the brown sugar, cinnamon, and dates.
- Roll out the dough into a 1/4-inch-thick rectangle. Spread the brown sugar mixture on top to within 1/2 inch on three sides, leaving a 1-inch border on one long edge. Roll the dough into a log toward the wider border. Cut the log crosswise into 1/3-inch-wide slices and place 1 inch apart on the prepared baking sheets. Bake for 10 minutes. Cool on the baking sheets set on wire racks.
- For the frosting: While the cookies are cooling, in a medium bowl, combine the confectioners’ sugar, milk, cinnamon, and vanilla until smooth.
- Drizzle frosting on top and allow to cool and set completely. Serve.
Keywords: bite-size cinnamon roll cookies, bite-size, cinnamon roll, cookies
I love cinnamon rolls. How about you? Have you tried these?