Cinnamon Roll Cookies – An Ode to Childhood Sundays

I spent a long time trying to figure out what the appropriate ‘first post’ should be. I wanted to make something that would ‘grab’ the readers… kind of like when you try to college admissions board attention. Something fancy? Something decedent? Something impossibly impressive…or perhaps a ‘signature’ dish? As it turns out, the perfect first post came to me by request of a friend and it happened to hit all of the above.

Growing up, we had a lot of food rituals in my house. My mom would put together our weekly menu, after which we would do the grocery shopping together. It was kind of our thing. And one thing that I don’t think ever made it onto the list but always in the cart was the Pilsburry Crest Cinnamon Rolls that we would have every Sunday morning before being shipped off to Hebrew School. Growing up with three brothers, I was lucky to score just one of the eight rolls while it often turned into a battle between Isaac and Eli as to who got the coveted 4th sweet, melty cinnamon goodness. As we grew older the tradition of Sunday Cinnamon rolls sort of faded… but my memory of those mornings remains.

I had a friend stopping in town for the night on his long haul drive to Miami. Being that there are days on the open road ahead of him, I offered to make some treats for him to bring in the car. His request… cinnamon cookies. I instantly thought of the cinnamon roll Sundays of my childhood, but it was cookies that he wanted… and cookies he would get! So a little research, and these cinnamon roll cookies were born. Halfway through the process, I was positively swooning over how cute and cinnamon bun esq these little guys looked sitting on my baking sheet. With a soft, chewy texture and a melt in your mouth icing to boot, these cookies are the perfect breakfast/tea/treat… even if it’s not Sunday.

ImageCinnamon Roll Cookies

Adapted from Picky Palate

Makes about 4-5 dozen cookies


½ c. butter (1 stick)

1 c. sugar

1.5 eggs (2 would be okay too)

½ t vanilla

½ c yogurt + ½ t baking soda (or 1/2 c sour cream)

3 c. flour

1 t. baking soda

1 t. baking powder

1/8 t salt


1/3 c brown sugar

3 t. cinnamon


1 T butter

1 t.vanilla

1 c. powdered sugar

2-4 T. milk (I used almond milk)

Cream butter and sugar together. Add eggs*, vanilla, and yogurt (or sour cream) and mix well. Add flour, baking soda, baking powder, and salt. Mix together until just combine. Divide the batter into 2 disks, wrap in plastic wrap or plastic baggies and stick in the refrigerator for at least 2 hours.

*For half an egg, break the egg into a bowl and scramble it. Eye-ball half the egg and pour into your batter (thanks mom!)

Preheat oven to 350 degrees and line baking sheets with parchment paper.

When you are ready to bake the cookies, take one ball of dough of the fridge. Divide in half and put the other half back to keep it cool while you work. (This means you will ultimately have 4 balls that you roll. If you are feeling lazy and have more space, you can just do it in two batches). On a floured service, roll the dough into an oval about an 1/8 inch thick. Spoon melted butter over the dough and spread an even layer of brown sugar / cinnamon mixture all over the disk. Starting with the side closest to you, begin the roll the dough into a log. Cut into ½ inch pieces and lay them on your baking sheet.

ImageBake for 10-12 minutes. Cool for at least 5 minutes on the baking sheet before removing them.

While the cookies are cooling, get going on your icing.

Melt the butter. Add vanilla and powdered sugar. As you begin to mix it, add milk until you get your desired consistency. (I started with 2 tablespoons then added from there. I probably used about 3 in total).

Drip the icing over the cookies and allow them to harden.

Buen Provecho.