Pioneer Woman Cinnamon Roll Cookies

Pioneer Woman Cinnamon Roll Cookies, created by Ree Drummond, is made with butter, cream cheese, brown sugar, cinnamon, and vanilla extract. This delicious cinnamon roll cookie recipe creates a tasty dessert that takes about 3 hours to prepare (including chilling time) and can serve up to 36 people.

Ingredients Needed:

For the Cookies:

• 1 cup unsalted butter, softened
• 4 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1 large egg yolk, room temperature
• 1 tsp vanilla extract
• 3 1/4 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/4 tsp kosher salt

For the Filling:

• 3/4 cup light brown sugar, packed
• 6 Tbsp all-purpose flour
• 1 Tbsp ground cinnamon
• 6 Tbsp unsalted butter, melted

For the Glaze:

• 1 cup powdered sugar
• 1 Tbsp unsalted butter, melted
• 1/2 tsp maple extract
• 1-2 Tbsp warm water

How To Make Cinnamon Roll Cookies:

1. Make the Dough: In a stand mixer, beat butter, cream cheese, and sugar on medium speed until light and fluffy (2-3 minutes). Add the egg yolk and vanilla, mixing until fully combined. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the flour mixture to the butter mixture and mix on low speed until combined.
2. Roll and Chill the Dough: Transfer the dough to parchment paper and press it into a 5-inch square. Place another parchment sheet on top and roll the dough into a 14×10-inch rectangle. Chill for 15-20 minutes in the fridge.
3. Prepare the Filling: Mix together brown sugar, flour, cinnamon, and melted butter in a small bowl until it forms a paste.
4. Fill and Roll the Dough: Spread the filling evenly over the dough. Carefully roll the dough into a tight log. Wrap it in plastic wrap and chill for at least 2 hours or overnight.
5. Bake the Cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper. Slice the chilled dough into 1/2-inch thick rounds. Place them 2 inches apart on the baking sheet and bake for 10-12 minutes, until lightly browned. Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
6. Make the Glaze: In a medium bowl, whisk together powdered sugar, melted butter, and maple extract. Gradually add warm water (1 teaspoon at a time) until the glaze is smooth and fluid. Drizzle the glaze over the cooled cookies or use a zip-top bag for a neater drizzle.
7. Let Set and serve: Let the glaze set for 15 minutes then serve.

Recipe Tips

• Chill the dough thoroughly: Make sure to chill the dough for at least 2 hours or overnight. This helps the cookies maintain their shape and makes slicing easier.
• Spread the filling evenly: Ensure the cinnamon filling is spread all the way to the edges for consistent flavor in each bite.
• Use parchment paper: Rolling the dough between two sheets of parchment paper prevents sticking and makes cleanup easier.
• Slice carefully: Use a sharp knife to slice the dough to avoid flattening the cookies. Rechill the dough if it becomes too soft to cut cleanly.
• Customize the glaze: If you prefer more glaze, thin it out and brush it over the cookies for a fully covered look, similar to cinnamon rolls.

How To Store & Reheat Leftovers

Storing: Store the cookies in an airtight container at room temperature for up to 1 week. If you need to store them longer, freeze unglazed cookies for up to 2 months.

Reheating: To reheat, place the cookies in a microwave for 10-15 seconds or in a 350°F oven for 5 minutes, just to warm them slightly if desired.

Nutrition Facts

• Calories: 180
• Fat: 9 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 28 mg
• Sodium: 36 mg
• Carbohydrates: 24 g
• Fiber: 0 g
• Sugar: 13 g
• Protein: 2 g

Try More Pioneer Woman Recipes:

• Pioneer Woman Cinnamon Roll Casserole
• Pioneer Woman Cinnamon Toast
• Pioneer Woman Cinnamon Rolls