If you’ve never enjoyed the heavenly combination that is cinnamon roll cookies, your life is not complete yet. It’s soft, flaky, melt-in-your-mouth, cinnamony, glazed bliss. This is the perfect dessert after a big holiday dinner, best enjoyed with a big cup of coffee! And since it’s basically cinnamon rolls, I would consider it a perfectly acceptable breakfast.
I could not be happier right now. I’m currently sitting on our couch, munching on these cookies, drinking a big mug of coffee, listening to Christmas music (thanks Alexa, that’s about the only thing you’re good for) as Cassandra is putting together our Christmas tree.. 2 days before Christmas. We’re a little behind, but hey, we’re doing it! Or… Cassandra’s doing it.
I’m super excited for the next few days. When I’m done with this, I’ve got a bunch of wrapping to do and, then we’re going to go to our favorite brewery to hang out, have a couple drinks, then tonight, we’re going to watch a Christmas movie. Growing up, we watched National Lampoon’s Christmas Vacation just about every year, so that brings back happy memories for me. We may watch that. Then we’ll spend Christmas Eve with Caleb’s family, and Christmas with mine. I’m excited for the food, and the family time and the games, and for everyone to open the presents I got them, and just everything. I love Christmas. It’s definitely my favorite holiday. What’s your favorite holiday movie?
Anyways, if you’re looking for a delicious dessert, these cinnamon roll cookies will not disappoint! You should try them out. And if you do, snap a pic and tag me on Insta! @twoshakesofhappy
Cinnamon roll + cookie = flaky, glazed, cinnamony heaven 💕 Make these to fill all your Christmas dessert needs! Or for a good dose of sugary happiness.
- For the cookies:
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil, softened
- 1/2 cup sugar
- 6 Tbsp almond milk
- For the filling:
- 2 Tbsp coconut oil, melted
- 1/4 cup sugar
- 1 Tbsp cinnamon
- For the glaze:
- 1/2 cup powdered sugar
- 1 Tbsp almond milk
- 1 tsp vanilla extract
- 1. Mix the flaxseed and water together in a small bowl and set aside.
- 2. In a mixing bowl, whisk together the flour, baking powder and salt and set aside.
- 3. Beat the softened coconut oil and sugar in a stand mixer (or by hand with a whisk) until fluffy.
- 4. Add the flour mixture, flaxseed mixture and almond milk to the coconut oil and sugar and mix until dough is fully combined.
- 5. Mix 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl. Preheat the oven to 350 F.
- 6. Split dough in half and roll one half of dough out into a 1/4" thick rectangle. Use flour to ensure dough doesn't stick to surface, but not too much!
- 7. Spread melted coconut oil over surface of rectangle and sprinkle generously with cinnamon sugar mixture. Starting on a short side, roll the dough up tightly into a log. If the edge won't stick, spread a little water on the inside edge. Cut the log into 1/2" slices and transfer to a baking sheet. Repeat with second half of dough.
- 8. Bake for 11-12 minutes. While cookies are baking, mix together all the glaze ingredients in a small bowl.
- 9. Remove cookies from oven and let cool for 10-15 minutes, then drizzle generously with glaze!