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. In the 1600s the availability of cinnamon lead to the earliest versions of cinnamon-spiced baked goods (via Serious Eats). This includes 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 baker's 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,' says Dalton, "and so simple to make."
Gather the ingredients for your mini cinnamon roll cookies
For this recipe you'll need 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 notes.
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. BYou'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 says 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 says. If you're using a frozen crust, let it thaw completely before using it.
Now 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).
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, 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, notes 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.
- 3 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 pie crust
- 2 tablespoons unsalted butter, melted
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 3 tablespoons milk
- Line a baking tray with parchment paper and preheat the oven to 350 F.
- Mix together the 3 tablespoons brown sugar and 2 teaspoons cinnamon in a bowl.
- On a floured surface, roll out the pie crust into a rectangular shape.
- Brush 2 tablespoons unsalted melted butter all over the pie crust.
- Sprinkle the sugar-cinnamon mixture evenly over the crust.
- Roll the pie crust into a tight log starting from the edge closest to you.
- Slice the log into 20 small, evenly shaped discs with a sharp knife.
- Place the cookies on the baking tray, and bake in the oven for 8 to 10 minutes, until golden.
- Cool your cookies for 5 minutes before transferring them to a wire rack to cool completely.
- 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.
| 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 |
