Cinnamon Roll Cookies


1 8 oz pkg cream cheese
1/2 lb butter
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla
2 cup flour

1/4 cup sugar
1 1/2 tsp cinnamon
1 egg white
1 TBSP water

1 cup confectioners sugar
1 1/2 TBSP hot water

For the Dough:

  1. Bring cream cheese and butter to room temperature; cream together until fluffy.
  2. Add 1/4 c. granulated sugar, salt, and vanilla. With mixer on low, add the flour, mixing until just combined.
  3. Dump dough onto a well-floured board; roll it into a ball. Cut dough ball in half and wrap each half in plastic wrap. Refrigerate 1 hour.
  4. After chilling, roll each dough half into a 9×6-inch rectangle.

For the Filling:

  1. Whisk together the egg white and water until foamy.
  2. In a separate bowl, whisk together the cinnamon and 1/4 c. granulated sugar.
  3. Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.
  4. Starting with the 9-inch side of the dough rectangle, roll each into a log, pressing gently to seal the edge. Wrap each roll in plastic wrap and chill in the refrigerator for about 20 minutes.
  5. Preheat oven to 350. Remove dough logs from the refrigerator and unwrap. Using a serrated knife, gently cut dough logs into 1/2-inch thick slices. Transfer to a baking sheet.
  6. Bake at 350 for 15-18 minutes. Cool.

For the Glaza:

  1. Combine confectioners’ sugar and hot water until smooth. Drizzle over the top of cooled cookies. Let glaze set to dry.

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