The Two-For-One Cookies

I have been wanting to make something sweet, but since I have decided to not do candy like I used to, I have to be creative. The solution for me is to bake.  I love making sweet treats, but luckily I don’t really love eating them. For the most part I like making them for others and seeing what reaction I get from them. Now whether it’s a grossed out look or a HOLY MOLY these are good look I don’t care. Love them both!

So I found this recipe on Pinterest that I have been dying to make: Cinnamon Roll Sugar Cookies. I had all the stuff to make them and couldn’t wait any longer. I figured I could make them, take them to work, and try to win over my whole office.

This recipe is really great if you’re trying to impress anyone because I promise you, they are a lot of work and a lot of prep. Really, they are time consuming…just like regular cinnamon rolls or sugar cookies.

The funny thing is that anytime I get a recipe off Pinterest I can never get them to look like the pictures I saw. They are great cookies though and if you love cinnamon rolls you’ll love these cookies.

Cinnamon Roll Sugar Cookies


Cinnamon Roll Sugar Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 00 minute

Yield: 24 cookies

For the Sugar Cookies
    • 1 3/4 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon salt
    • 1 stick of butter, softened
    • 1 cup sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
For the Filling
    • 1 tablespoon butter, softened
    • 1 to 2 tablespoons ground cinnamon (I use 1 tablespoon because my husband prefers less cinnamon)
    • 3 tablespoons light brown sugar
For the Icing
  • 4 ounces cream cheese (half package)
  • 1 stick butter
  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon lemon extract


For the Sugar Cookies
You can also use your favorite sugar cookie recipe or use a store-bought roll.
    • In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside.
    • In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
    • Add the egg and vanilla extract and beat until combined.
    • Pour in the flour mixture and beat until you have a smooth dough.
    • Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
    • Take out a large piece of aluminum foil and flour it.
    • Take the dough out of the fridge and place it on top of the foil.
    • Roll it out into a rectangle, about 1/4-inch thick.
For the Filling
    • Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.
Roll into a Log
    • Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.
    • Roll to the end of the foil.
    • Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes
For the Icing
    • Place the cream cheese and the butter in a mixing bowl.
    • Beat until creamy.
    • Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
    • Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.
  • Preheat oven to 350.
  • Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.
  • Place the cookies on an ungreased cookie sheet.
  • Bake for 8 to 10 minutes, or until they begin to brown around the edges.
  • Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
  • Once cooled, frost with icing.
  • Frosted cookies will keep several days in an airtight container.