Cookies for breakfast? Yes please! I’m happy to say that today’s guest blogger is combining two of my favorite things: cookies and breakfast. Just don’t tell your mom that I said you can have cookie for breakfast. And don’t tell my son either. I’ll eat mine in the corner while he has cereal. This is going downhill fast so I better let Brandie take over…

Hello everyone! First, let me start off by saying a BIG thank you to Katrina for letting me have some fun on her blog today. It is such an honor to be here and to have a chance to share a fun cookie recipe I hope y’all will really enjoy. Katrina is such a sweet and fun gal and I am so grateful to her for this opportunity to chat with some of her friends.

My name is Brandie, the cook over at The Country Cook.  I live in beautiful Southwest Virginia near the Appalachian mountains. I’m a jack-of-all-trades, like most women. I’m a momma and a wife. I also have a job outside the home. I love to make comfort food and I like to eat it (who doesn’t?).  My food may not be considered gourmet or fancy but it feeds my family and it gathers us around the table each day. I cook a lot of the same foods my own Momma made for me as a child. Now onto this cookie recipe!

I hope y’all will really love this one. It is such a fun and different cookie, yet easier to make than you might think.  And it really is a stand out on the holiday sweet table! I am using a bagged cookie mix as the base for this recipe but you could certainly use your favorite sugar cookie recipe as the base. My way of thinking is, if it tastes great and makes it easier, then why not? Why make more work and dishes for yourself? There are so many good flavors going on here that no one will even notice you started with a cookie mix. It’ll be our little secret.

Cinnamon Roll Cookies

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Ingredients:

1 pouch (17.5 oz.) sugar cookie mix
½ cup butter or margarine, softened to room temp.
¼ cup all-purpose flour
1 egg
1 tbsp. butter, melted
1/4 c granulated sugar
1 tbsp. ground cinnamon
¾ cup powdered sugar
1 tbsp. milk

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

In medium bowl, stir cookie mix, softened butter, flour, and egg until dough forms.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

On a floured surface, roll dough to about ¼-inch thickness.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Brush with melted butter.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

In a small bowl, mix together sugar and cinnamon.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Sprinkle this mixture evenly over dough.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Begin to roll up dough, starting at the long side. If the dough tears at all, do not worry. This dough is very forgiving. Just pinch it back together, it will still bake up nicely.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Cut dough in half.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Wrap in plastic wrap and pop dough in the freezer for about 20-30 minutes (until firm – not hard).

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Heat oven to 375F degrees. Cover your baking sheet with parchment paper. Take dough out of freezer and begin cutting into ¾-inch slices. If dough tears a little as you cut it, just pinch it together a little with your fingers. Place slices about 2 inches apart on cookie sheet.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Bake 10-12 minutes or until edges are lightly golden brown.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Cool for about 2 minutes, remove from cookie sheet to cooling rack. Cool completely.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

In a small bowl, mix powdered sugar and milk until smooth (adding a tad more milk if necessary).

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Drizzle over cooled cookies (making sure you have aluminum foil or waxed paper underneath cooling racks to catch excess icing).

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Cook’s Notes: We prefer a little bit more icing on ours so I actually made up a second batch of icing.  You want the icing to stay fairly thick but thin enough so you can still drizzle it easily.

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Merry Christmas and Happy Baking!

Cinnamon Roll Cookies from The Country Cook on @KatrinasKitchen

Cinnamon Roll Cookies Recipe

These easy cinnamon roll cookies start with a store-bought mix
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Ingredients

  • 1 pouch, 17.5 oz. sugar cookie mix
  • ½ cup butter or margarine, softened to room temp.
  • ¼ cup all-purpose flour
  • 1 egg
  • 1 tbsp. butter, melted
  • 1/4 c granulated sugar
  • 1 tbsp. ground cinnamon
  • ¾ cup powdered sugar
  • 1 tbsp. milk

Instructions
 

  • In medium bowl, stir cookie mix, softened butter, flour, and egg until dough forms.
  • On a floured surface, roll dough to about ¼-inch thickness.
  • Brush with melted butter.
  • In a small bowl, mix together sugar and cinnamon. Sprinkle this mixture evenly over dough.
  • Begin to roll up dough, starting at the long side. If the dough tears at all, do not worry. This dough is very forgiving. Just pinch it back together, it will still bake up nicely.
  • Cut dough log in half. Wrap in plastic wrap and pop dough in the freezer for about 20-30 minutes (until firm – not hard).
  • Heat oven to 375F degrees. Cover your baking sheet with parchment paper. Take dough out of freezer and begin cutting into ¾-inch slices. If dough tears a little as you cut it, just pinch it together a little with your fingers. Place slices about 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are lightly golden brown. Cool for about 2 minutes, remove from cookie sheet to cooling rack. Cool completely.
  • In a small bowl, mix powdered sugar and milk until smooth (adding a tad more milk if necessary). Drizzle over cooled cookies (making sure you have aluminum foil or waxed paper underneath cooling racks to catch excess icing).
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes

PhotobucketClick image to see all of the cookies shared.

She makes a double batch of icing…did you catch that part? *That* is why Brandie and I get along so well. Thank you to Brandie for bringing the cookies today! Be sure to check out her delicious blog. I know you will find something that you will want to make this week. I have made her Ham and Cheese Party Rolls and everybody asked for the recipe. And my life won’t be complete until I make her White Chocolate Blondies with Maple Butter Sauce.