Cinnamon Roll Cookies

Products Used


    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. In a bowl of an electric mixer, cream together butter and sugar. Beat in egg and vanilla until well combined. On low speed, beat in corn starch and flour. Continue mixing until dough starts to clump together.
    2. Place dough onto a lightly floured surface and knead until it comes together. Form into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
    3. Meanwhile, heat a skillet over medium heat and lightly toast pecans. Let cool. Toss pecans with brown sugar and cinnamon. Set aside. Whisk together egg white and water
    4. On a floured piece of waxed paper, roll out chilled dough into a 9x12” rectangle. Brush on egg wash. Scatter brown sugar mixture evenly over the top. Press lightly.
    5. Starting with one long end, roll dough into a log, using waxed paper as a guide. Wrap in waxed paper and freeze for 20 minutes.
    6. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
    7. Use a sharp knife, or a piece of unwaxed dental floss, slice the log into 1/2"-3/4” wide slices. Place flat onto cookie sheets. Bake for 10 minutes. Remove onto a wire cooling rack to cool completely.
    8. Make the glaze: With an electric mixer, beat cream cheese until fluffy. On low speed add sugar, vanilla and milk. Beat until combined, then increase the speed to medium and mix until smooth. Add more milk or sugar to adjust the thickness.
    9. Drizzle glaze over the cooled cookies. Glaze will harden upon standing.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

    Rate & Review


    Coco in the Kitchen
    Jun 17, 2015

    Good God, I need these!

    Oops.. there is no Spanish translation to this recipe