Description
Easy Cinnamon Roll Cookies are a quick and delightful treat made from a simple refrigerated pie crust rolled with cinnamon sugar and topped with a sweet glaze. Perfect for a fuss-free dessert that tastes just like classic cinnamon rolls without the lengthy dough preparation.
Ingredients
Scale
For the Cookies
- 1 sheet refrigerated pie crust, softened
- 3 tablespoons unsalted butter, melted
- 1/3 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the crust: Unroll the softened pie crust on a lightly floured surface. Brush the entire surface evenly with the melted butter to help the cinnamon sugar adhere and add richness.
- Sprinkle cinnamon sugar: In a small bowl, combine the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered pie crust for a sweet and spicy flavor base.
- Roll the crust: Starting from one edge, tightly roll the crust into a log shape to create the characteristic swirl shape of cinnamon roll cookies.
- Slice the rolls: Use a sharp knife to slice the rolled dough into 1/2-inch thick rounds. Arrange the slices spaced evenly on the prepared baking sheet.
- Bake the cookies: Bake for 10–12 minutes or until the cookies are golden brown and crisp around the edges.
- Prepare the glaze: While the cookies bake, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable.
- Cool and glaze: Allow the cookies to cool slightly on the baking sheet for a few minutes. Drizzle the glaze generously over the warm cookies before serving to add sweetness and a luscious finish.
Notes
- For extra crunch, sprinkle chopped pecans over the cinnamon sugar before rolling the crust.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
