Quick Mini Cinnamon Roll Cookies Recipe

For a lot of people, "Cinnabon" is the first word that comes to mind when discussing cinnamon rolls, but the history of the baked treat is actually a bit more complicated. While Egyptians and Romans used dried fruit like raisins and dates as well as honey to bake their sticky snacks, it was only in the 1600s that the availability of cinnamon lead to the creation of the earliest versions of cinnamon-spiced baked goods (via Serious Eats) including the English Chelsea Bun and the cinnamon roll, which was brought to America by German and Swedish immigrants.

The cinnamon roll has remained amazingly unchanged in the years since it became a bakers staple in the 17th century, but that doesn't mean you can't have a bit of fun experimenting. 

Writer, traveler, and foodie Ting Dalton of Cook Simply blends the iconic cinnamon roll into cookies that make a perfect snack or dessert that comes together much faster than traditional cinnamon rolls, with a prep time of 10 minutes and cook time of just 8 to 10 minutes. "[They're] such a lovely buttery sweet treat,' said Dalton, "and so simple to make." 

Gather the ingredients for your mini cinnamon roll cookies

A quick trip to the grocery store is all you'll need to get the ingredients for this recipe: 3 tablespoons of brown sugar, 2 teaspoons of cinnamon, one pie crust, and 2 tablespoons of unsalted butter. "If you don't have brown sugar, you could substitute it for granulated sugar," Dalton noted.

If you like your cookies with some icing, you'll need 1 cup of powdered sugar, ½ teaspoon of vanilla, and 3 tablespoons of milk. Besides the ingredients, you'll also need some parchment paper, so be sure to grab some if you don't have any already.

Prepare your cinnamon sugar and prep your crust

Start by preheating your oven to 350 F and lining a baking tray with parchment paper. Now, mix together your 3 tablespoons of brown sugar and 2 teaspoons of cinnamon in a bowl until the resulting blend has an even consistency. From here, melt your 2 tablespoons of unsalted butter.

Now take your pie crust out of the fridge. Dalton said it's best to leave the pie crust at room temperature for about 15 minutes before using it. "Taking the pie crust out of the refrigerator before using it helps make it more pliable to work with when rolling. You'll find it much easier," Dalton said. If you're using a frozen crust, let it thaw completely before using it.

No you're ready to start rolling out your pie crust. But first you'll need a floured surface. Use your fingertips to sprinkle flour over your work surface until there is a light, even coating (via Bakepedia). You can also use a flour wand if you own one.

Roll out your cinnamon cookie crust

Once your surface is floured, roll out the pie crust over it until you have a rectangular shape. Now, brush your melted butter evenly across the surface of the crust. Finish off by sprinkling your sugar-cinnamon mixture over your crust until it's evenly coated.

Grab the edge of the pie crust closest to you and begin carefully rolling it into a tight log. Once the crust is in a log, use a sharp knife to slice it into about 20 small, evenly shaped discs — these will be your mini cinnamon roll cookies.

Bake your mini cinnamon rolls

Take your mini cinnamon rolls and place them onto your parchment paper-lined baking tray. Bake your rolls at 350 F — your oven should be preheated by now — for eight to 10 minutes, or until they are golden in color. Once they're done, remove the baking sheet and let the cookies cool for five minutes. Afterwards, transfer your cookies to a wire rack and let them cool some more. They're delicious when they're still warm, but can cool completely. 

Drizzle your mini cinnamon roll cookies with icing ... or not

Once your mini cinnamon roll cookies are cooled and ready to eat, you have one more decision to make: Icing or no icing? If you have a sweet tooth, you'll probably want icing, so grab a bowl and mix in 1 cup of powdered sugar, ½ teaspoon of vanilla, and 3 tablespoons of milk until smooth. Now drizzle the icing over your rolls.

For anyone who doesn't want icing — or anyone who doesn't want to wait anymore — you can skip this step, noted Dalton. 

Once the need to devour your first cookie has passed, try pairing your mini cinnamon rolls with milk or your favorite coffee or tea, or keep enjoying them as they are. As for leftovers, store any in an airtight container and be sure to eat them within three to four days.

Quick Mini Cinnamon Roll Cookies Recipe
5 from 27 ratings
This quick mini cinnamon roll cookie recipe turns the iconic roll into the perfect snack or dessert and comes together faster than traditional cinnamon rolls.
Prep Time
10
minutes
Cook Time
8
minutes
Servings
20
cookies
Mini Cinnamon Roll Cookies
Total time: 18 minutes
Ingredients
  • 3 tablespoons brown sugar
  • 2 teaspoons cinnamon
  • 1 pie crust
  • 2 tablespoons unsalted butter, melted
Optional Ingredients
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 3 tablespoons milk
Directions
  1. Line a baking tray with parchment paper and preheat the oven to 350 F.
  2. Mix together the 3 tablespoons brown sugar and 2 teaspoons cinnamon in a bowl.
  3. On a floured surface, roll out the pie crust into a rectangular shape.
  4. Brush 2 tablespoons unsalted melted butter all over the pie crust.
  5. Sprinkle the sugar-cinnamon mixture evenly over the crust.
  6. Roll the pie crust into a tight log starting from the edge closest to you.
  7. Slice the log into 20 small, evenly shaped discs with a sharp knife.
  8. Place the cookies on the baking tray, and bake in the oven for 8 to 10 minutes, until golden.
  9. Cool your cookies for 5 minutes before transferring them to a wire rack to cool completely.
  10. Mix 1 cup powdered sugar, ½ teaspoon vanilla, and 3 tablespoons milk until you have a smooth icing. Drizzle the icing over the cinnamon roll cookies and enjoy.
Nutrition
Calories per Serving 67
Total Fat 4.1 g
Saturated Fat 1.8 g
Trans Fat 0.0 g
Cholesterol 3.1 mg
Total Carbohydrates 7.4 g
Dietary Fiber 0.3 g
Total Sugars 1.3 g
Sodium 47.4 mg
Protein 0.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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