Fresh, warm, gooey cinnamon rolls – Right out of the oven. Icing dripping down the edges, just begging to be devoured. That sounds like a pretty good way to start the day! But sometimes a whole cinnamon roll is a bit too much.
So what if you could have just a bite of cinnamon roll goodness without all the mess (and calories)? Cinnamon rolls cookies will make all your dreams come true!
Over the Christmas break I somehow managed to find just a bit of time on my hands. So I got to play around with a few new recipes that I had been pondering for a while.
One of those new recipes was a fun way to use up my leftover Pie Crust from all the holiday pies that we had baked. I ended up keeping all the scraps in a bag to see if there was something I could use them for…
Turns out, there was! You’ve heard “easy as apple pie“? Well these cookies are even easier!
Crisp and light, these cinnamon roll cookies are the perfect balance of sweet and salty without going overboard. They keep that delicious cinnamon roll taste, while adding the fun crunch of a cookie!
I ended up with about 2 dozen cookies, but only had 6 left to take pictures of! They went that fast! Definitely a hit and I will be making them again soon!
- Make the pie crust as indicated in recipe here.
- Roll crust out into a rectangular shape (make 2)
- Brush crust with melted butter. Do not put too much on as crust will not absorb it the way other doughs would.
- Sprinkle with sugar and cinnamon.
- Roll into a long tube. Slice cookies about 1/2 inch thick and place on cookie sheet.
- Bake at 425° for 15-18 minutes, or until golden brown.
- Add powered sugar to a bowl, mix in small amounts of water until the desired consistency is reached. It should be thick, but thin enough to drizzle.
- Drizzle icing over cookies and allow it to harden.
- Keep in a bag or covered on a plate for best results... If there are any left to store!