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Crescent Cinnamon Roll Cookies

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Crescent Cinnamon Roll Cookies
  • Prep Time 15 min
  • Total Time 60 min
  • Servings 6
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Layer cinnamon, sugar, dough and icing to create warm discs of flaky, gooey deliciousness.

Ingredients

Cookies

1
can Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1
cup butter, softened
1
cup cinnamon-sugar
Additional cinnamon-sugar

Cream Cheese Frosting

4
oz cream cheese (half of 8-oz package)
1
cup powdered sugar
About 2 tablespoons milk

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2 If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
  • 3 Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
  • 4 Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
  • 5 Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
  • 6 In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.
Tips  

Let cookies cool before frosting them. But if you can’t wait until they’re cool, that’s ok!

Nutrition Information 
No nutrition information available for this recipe
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