The best things in life are unexpected.

For instance, I would have prolonged making these cinnamon roll cookies if my Thanksgiving plans didn’t change. I was obviously in charge of the Thanksgiving dessert this year. I planned on just making that scrumptious dutch apple pie (that I just previously posted), but found out last minute that I was going to celebrate at a family friend’s house with twenty people!

The apple pie that was sure to feed my family of six was definitely not gonna cut it. I immediately thought cookies and then started brain storming.

Who doesn’t love cinnamon rolls?! It makes a ton and it’s a total crowd pleaser. Not to mention, tastes amazing in cookie form. Just one of my many ways to reinvent the classic cinnamon roll.

These cookies were dense, soft, and buttery with brown sugar and cinnamon swirled into every bite. It wouldn’t be complete without an addicting cream cheese glaze swirled across the top.

These are the perfect cookies to start off your holiday cookie baking! Definitely put these on your ‘to make’ lists.

Cinnamon Roll Cookies:
Ingredients: (makes 24)
For the cookie:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 stick unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1/2 cup milk
1 1/2 teaspoons vanilla extract

For the filling:
1 stick of unsalted butter, softened
1 1/2 cups light brown sugar, packed
1/2 tablespoon cinnamon
1/4 teaspoon salt

For the icing:
4 oz cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions:
Whisk together the flour, baking powder, salt, and cinnamon until combined. In a large bowl cream together the butter and sugar. Beat in the egg and vanilla until combined. Alternatively add the flour mixture and milk, beating until combined between each addition. Roll into a large ball and cover with plastic wrap. Let it chill in the refrigerator for at least 30 minutes. Meanwhile, preheat your oven to 375 degrees F. Beat together all of the filling ingredients until combined. Once the dough has chilled rolled it out into a large rectangle onto a floured surface. Spread the side facing you with the filling mixture. Roll into a tight log and slice into 24 equal sized cookies. Transfer them to a parchment paper lined baking sheet about an inch apart from each other and bake for 12-15 minutes, being careful not to over bake. They should be a bit tender to the touch when you take them out. Let rest 5 minutes on a baking sheet then transfer to a cooling rack to cool completely. Meanwhile, make the icing by beating together all of the icing ingredients until it forms a smooth mixture. Frost the cookies when cooled and enjoy!