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Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies really are something special. These super adorable bitesize cookies look and taste just like a homemade cinnamon roll, but in a mini size. The recipe is so much fun to make and even more fun to eat…obviously!! Seriously I dare you to try to eat just one. Absolutely impossible! These little guys are meant to be eaten like 5 at a time…minimum. Let’s get this show on the road. The faster we make them, the faster we can taste them.
Here’s all you’ll need: brown sugar, cinnamon, butter, cream cheese, white sugar, egg, vanilla, orange zest, all-purpose flour, baking powder, dry active yeast, salt, confectioners’ sugar, milk, and vanilla extract.
Add the brown sugar and cinnamon to a small bowl. Mix the ingredients together until well blended. Set this mixture aside. We’ll be using it a little later to create that delicious cinnamon swirl!
Next add the softened butter, cream cheese and sugar to a large mixing bowl. Beat with a hand mixer until light and fluffy. I usually soften my butter in the microwave cause I’m a little bit of a cheater like that. 15-20 seconds should do the job! Just keep in mind, we’re going for soft not melted.
Then beat in the egg and orange zest. The orange zest gives this recipe just the slightest hint of orange and in my opinion is the perfect touch. Orange zest is the colorful peel of the orange and adds a bright citrus note to recipes. To create orange zest, run the skin of an orange against a grater.
Add in the baking powder, yeast, and salt and mix to combine. Now add the flour to the creamed mixture. Mix it in about a half a cup at a time until all of the flour has been added. The end result should be a soft cookie dough.
Next divide the dough into 2 portions. On a lightly floured surface, roll out each portion into an 8X10-inch rectangle (see below). Sprinkle each rectangle with half of the cinnamon sugar mixture to cover. Don’t worry too much about those brown sugar lumps. They’ll melt right into the cookies while they’re baking.
Starting with one of the long sides, roll up tightly jelly-roll style. Pinch the edges slightly to seal. Then cover in plastic wrap and refrigerate for 1 hour or until firm. And yes, you can absolutely leave this cookie dough in the refrigerator overnight. So if a cookie baking marathon is in your future feel free to prep this one the day before.
When you’re ready to bake, remove the cookie dough logs from the refrigerator. Cut the dough crossways into 3/4″ slices. Place the cookie dough slices onto a baking sheet lined with parchment paper. Parchment paper = no mess no stress which I love! It also prevents sticking and reduces browning both resulting in better cookies. Now’s also the perfect time to reshape those cookies into better shaped circles if you need to.
Bake in a 350 degree preheated oven for 8-10 minutes or until the bottoms are light brown. Now I already know what you’re thinking…how can I tell if the bottoms are lightly browned? Well you’re going to have to sacrifice a cookie or two and carefully check until you hone in the perfect baking time for your oven. For perfect cookies every time I always rotate the baking sheets halfway through baking. Use the top and middle racks in the oven, never the bottom. And then about halfway through baking time swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly and will yield the very best results. Every. Time.
While the Mini Cinnamon Roll Cookies are baking we can whip up that tasty glazed topping. Mmmmm-mmm! In a small bowl whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
Remove the cookies from the oven, transfer to a wire rack and cool completely. Dip the tops of the cookies into the glaze. Let the cookies stand and allow the glaze to set if you plan on stacking or saving some for later. Otherwise dive right in!!!
Now isn’t that just the cutest cookie that you’ve ever laid eyes on?!? It surely won’t stop me from devouring it! And since you’re baking up a storm you might as well try our Cappuccino Cookies or Toffee Cookies too.
Mini Cinnamon Roll Cookies
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 10 tbsp butter, softened
- 2 ounces cream cheese, softened
- 3/4 cups sugar
- 1 large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons grated orange zest
- 2-1/8 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon active dry yeast
- 1/4 teaspoon salt
- 1-1/2 cup confectioners' sugar
- 3 tablespoons milk
- 1-1/2 teaspoon vanilla extract
- Step 1 Add the brown sugar and cinnamon to a small bowl. Mix the ingredients together until well blended. Set aside.
- Step 2 Add the softened butter, cream cheese and sugar to a large mixing bowl. Beat with a hand mixer until light and fluffy. Beat in the egg and orange zest.
- Step 3 Add in the baking powder, yeast, and salt and mix to combine. Mix in the flour about a half a cup at a time until all of the flour has been added to form a soft cookie dough.
- Step 4 Divide the dough into 2 portions. On a lightly floured surface, roll out each portion into an 8X10-inch rectangle. Sprinkle each rectangle with half of the cinnamon sugar mixture to cover.
- Step 5 Starting with one of the long sides, roll up tightly jelly-roll style. Pinch the edges slightly to seal. Cover in plastic wrap and refrigerate for 1 hour or until firm.
- Step 6 Remove the cookie dough logs from the refrigerator. Cut the dough crossways into 3/4″ slices. Place the cookie dough slices onto a baking sheet lined with parchment paper. Bake in a 350 degree preheated oven for 8-10 minutes or until the bottoms are light brown. Remove the cookies from the oven, transfer to a wire rack and cool completely.
- Step 7 FOR THE GLAZE:
- Step 8 In a small bowl whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Dip the tops of the cookies into the glaze. Let the cookies stand and allow the glaze to set. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]
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- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 1-1/2 cups confectioners' sugar
- 1/2 cup crushed peppermint candies
- Step 1 In a large bowl, cream together 1 cup of butter, 1/2 teaspoon of peppermint extract and 1/2 cup of confectioners’ sugar until light and fluffy.
- Step 2 Whisk together the flour and cornstarch in a medium sized bowl. Gradually add the flour mixture (about 1/2 cup at a time) into the creamed butter mixture until well blended. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm enough to handle.
- Step 3 Remove the cookie dough from the fridge. Roll the dough into 1-inch balls and space them about 2-inches apart on a parchment lined cookie sheet.
- Step 4 Bake in a 350 degree preheated oven for 9-11 minutes or until the bottoms are light brown. Remove the cookies to wire racks to cool.
- Step 5 FOR THE FROSTING: Melt 2 tablespoon butter in a small microwave safe bowl. Beat in the milk and 1/4 teaspoon peppermint extract.
- Step 6 Gradually beat in 1-1/2 cup of confectioners’ sugar. Mix until smooth.
- Step 7 Frost cookies and sprinkle with crushed peppermint candies. Enjoy!
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Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into the oven. Do NOT make the mistake of sneaking a taste of the dough. For real. You won’t be able to stop! Needless to say these melt in your mouth (not in your hand) cookies will be disappear in an instant. Grab a big glass of milk and let’s get baking!
Here’s all you’ll need: brown sugar, white sugar, shortening, eggs, vanilla, flour, baking soda, salt, and M&M’s of course!
In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla. Beat with a hand mixer on medium-low speed until well combined. We don’t want any shortening clumps in the mix! To give these cookies even more buttery flavor, I used the butter flavored crisco sticks. So dreamy!! I’ve made them with the original style too. Both are fab!!
Next mix in the baking soda and salt. I like to do this before I add the flour so that I know they’re mixed well throughout. Now add the flour, one cup at a time, and blend on a low speed until combined. I always add my flour slowly and in smaller increments. It makes it easier to mix.
Then stir in the M&Ms!!! I used a 10.70 oz pack and it was almost exactly 1-1/2 cups. These colorful button shaped chocolates make the perfect swap for chocolate chips. Chewy M&M Cookies are so versatile! Trade in the original variety for one of the holiday editions. Pastel colored Easter M&M cookies anyone? Red, white, and blue M&Ms for the Fourth of July! The possibilities are endless!!
Scoop cookie dough by the spoonful (or scoopful if you have a cookie scoop!) onto a parchment lined cookie sheet. Roll into balls if you’re OCD like me and love perfectly round cookies. They’re so much prettier and it makes you look like a pro baker. Then press down the balls to flatten ever so slightly with the back of your hand. We’re not shooting for pancake like, just a little smoosh! And you’re going to want to stagger them and give them some space. These babies will spread!
Bake in a 350 degree preheated oven for 8-10 minutes. Nine minutes without rushing to turn off the oven timer is the magic number in my oven. As always, rotate the cookie sheets halfway through baking. That means the top rack of cookies get switched to the middle rack and vice versa. Also we want to rotate the cookie sheets so that the cookies that were baking in the back of the oven are now baking in the front. Remove from the oven and let the cookies rest on the cookie sheet for about a minute or so…but no longer than that! They’ll look a little under baked but I promise they’re not. Now VERY carefully remove them from the cookie sheet and place on a wire rack (or your countertop) to cool. Let stand for about 5-10 minutes and they’re done!
There you have it! Ridiculously good, can’t stop eating them, best ever Chewy M&M Cookies!! You’ve gotta try em! If you’re a cookie addict like me, then you’ll wanna try our Best Ever Chocolate Chip Cookies ASAP!!!
Chewy M&M Cookies
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup shortening
- 2 eggs
- 2 teaspoons vanilla extract
- 2-1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-1/2 cups (10.70 oz) M&Ms candies
- Step 1 In a large bowl, mix the brown sugar, white sugar, shortening, eggs, and vanilla. Beat with a hand mixer on medium-low speed until well combined.
- Step 2 Mix in the baking soda and salt. Add flour, one cup at a time, and blend on a low speed until combined. Stir in the M&Ms.
- Step 3 Scoop cookie dough by the spoonful onto a parchment lined cookie sheet. Roll into balls. Flatten balls slightly with the palm of your hand.
- Step 4 Bake in a 350 degree preheated oven for 8-10 minutes. Let cookies rest on the cookie sheet for about a minute. Carefully remove using a spatula. Allow cookies to cool for an additional 5-10 minutes on a wire rack. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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