Cinnamon Roll Cookies

Cinnamon Roll Sugar Cookies

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Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!

This cookie is a must make. It does take a long time to make as it requires two separate refrigeration times, but the effort is well worth it. This cookie is super soft and has the perfect sugar cookie dough with a delicious cinnamon swirl rolled in. It’s topped off with a cream cheese glaze to complete the cinnamon roll look and feel.

Frequently Asked Questions

Do I have to have a stand mixer to make this recipe?

No, this recipe can be made using a hand mixer as well as the stand mixer. Your dough will get rather thick so a stand mixer is the preferred kitchen tool, but a hand mixer will also work.

 

Do I have to use cream cheese in the glaze? Is the glaze optional?

A cream cheese glaze is our preferred glaze, but you can also use a more traditional butter-based glaze instead. Simple replace the cream cheese with an equal amount of butter, which means you’ll need 4 tablespoons of butter total for the glaze. Some prefer their cinnamon roll cookie to remain un-glazed which is also a delicious option. Use the glaze as a matter of personal preference.

 

If you like this recipe you may be interested in some of our other delicious cookie recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Cinnamon Roll Cookies take all the goodness of cinnamon rolls and combines it with sugar cookies for one outrageously delicious cookie that people go crazy for!

Prep Time30 mins

Cook Time14 mins

Refrigeration Time2 hrs

Total Time44 mins

Print Pin Rate

Servings: 24 cookies

Ingredients

Cookie Dough

  • cup  salted butter softened
  • 1 1/4  cups  granulated sugar
  • 1/4  cup  cream cheese
  • tablespoons  corn syrup
  • teaspoon  vanilla extract
  • 1/4  teaspoon  almond extract
  • large egg
  • cups  all-purpose flour
  • teaspoon  baking powder
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  baking soda

Filling

  • 1/2 cup butter  softened
  • 1 cup  brown sugar
  • 2 teaspoons ground cinnamon

Glaze:

  • tablespoons  cream cheese  softened
  • tablespoons  butter  softened
  • cup  powdered sugar
  • 1/2  teaspoon  vanilla
  • 1 1/2  tablespoons  milk

Instructions

  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the paddle attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.

  • Mix in flour, baking powder, salt, and baking soda until everything is mixed in. Divide dough into two equal pieces. Wrap dough balls in plastic wrap and chill in the fridge 1 hour.

  • Make filling: In a small mixing bowl use a hand mixer to beat together butter, brown sugar, and cinnamon until well mixed, about 2 minutes. 

  • Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.

  • On a lightly floured surface, roll each dough ball out into a large 15 inch by 8 inch rectangle. Spread filling out in an even layer. Working from the long end roll the dough up tightly to form a long log. For the best cookie shape, wrap the dough logs in plastic wrap and chill 1 hour. Slice the logs into 1 inch cookies. Place cookies on prepared baking sheet.

  • Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.

  • Make glaze: use a hand mixer to whip cream cheese and butter together until light and fluffy. Slowly beat in powdered sugar, vanilla, and milk. Drizzle over cooled cookies.

Cinnamon Roll Cookies

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Vanilla Bean Marshmallow Shortbread Cookies recipe and video | Ashlee Marie

vanilla bean marshmallow shortbread cookies

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These Chocolate covered Shortbread Marshmallow Cookies are fun, easy, and taste amazing. Walkers Vanilla shortbread is the perfect sweet crunchy base for these cookies. This is a sponsored post but all opinions are 100% my own.

How I created this Marshmallow shortbread recipe

I grew up on Walkers Shortbread! All Walkers Shortbread cookies are made in Scotland using the original recipe created over 120 years ago. It’s a family owned business dedicated to baking the World’s Finest Shortbread and other delicious treats as well.

They were and are my mom’s favorite and so when they approached me about creating recipes using these sweet treats I jumped at the chance. The day I got a box full of their Vanilla Shortbread in the mail was seriously the best day ever!

They also sent me this adorable 3D Mini Lemon Shortbread Bunny Carton filled with Easter egg-shaped lemon shortbread – perfect for my kids Easter baskets this year! Honestly I plan on making lemon marshmallow to top these lemon shortbread’s with and dip in lemon white chocolate!!!

Anyway back to the recipe – I thought these oval shaped Vanilla Shortbreads, which are flecked with real vanilla and smell as good as they taste, would be the perfect base for a vanilla bean marshmallow and then covered in chocolate.

AND I was right – they are divine!

Just take me to the Marshmallow Shortbread Cookies Recipe already!

If you’d rather skip my tips and tricks for Homemade Marshmallow cookies, along with links to other Marshmallow recipes and get straight to this delicious Marshmallow Shortbread – simply scroll to the bottom of the page where you can find the printable recipe card.

chocolate marshmallow shortbread cookies

Tips to Make the Perfect Homemade Vanilla Shortbread Marshmallow Cookies

– Test your candy thermometer – water boils at sea level at 212 degrees – and candy thermometers and recipes are written for sea level – so using your candy thermometer boil water and take note of what temperature it boils at – for me it was 193 degrees, so a 19 degree difference.

– Adjust the temperature goal for the recipe – this calls for softball stage, 240 – so I adjust by 19 degrees so my goal is to hit 221 degrees.

– Flavoring – you can add any flavor you want, to compliment the vanilla shortbread I use vanilla bean paste, but any extract will work.

– When the marshmallow mixture is cooked and then beaten it’s still quite soft – and will be too soft to pipe – so you have a few options

– The first option is to use a 9×13 pan of cornstarch and press the shortbread into the cornstarch to make a mold – pour the marshmallow into the mold then place the cookie on top – let set and cover with chocolate

– the second is to pipe the marshmallow onto the shortbread. I use an open star tip to create a similar shape to the cookies. for this you need to let the marshmallow cool a little and start to set. I let the mixture sit about 5 mins, and beat again then test if it holds it’s shape – if it doesn’t repeat the 5 min/beat wait

– You can melt the chocolate in a double broiler or microwave.  I found that the chocolate wasn’t thin enough at this point so I add shortening to thin the chocolate down enough to pour easily and create a thin coating vs a thick coating

– Let the chocolate cool slightly, so it’s warm to the touch but not hot, so it’s not too hot to melt the marshmallow as you coat the cookies.

chocolate marshmallow cookies recipe and video

To make these homemade Marshmallow topped Shortbread cookies you’ll need

Vanilla Marshmallow Shortbread Cookies

If you love these Marshmallow topped Vanilla Shortbread Cookies as much as we do, let me know with a 5-star review and be sure to share on Facebook, Instagram or Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

chocolate marshmallow shortbread cookie recipe and video

To watch me make these Chocolate covered Marshmallow topped vanilla shortbread cookies play this video (if on desktop, it should be autoplaying for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

chocolate marshmallow cookie recipe video

Vanilla Bean Marshmallow Shortbread Cookies

These Chocolate covered Shortbread Marshmallow Cookies are fun, easy, and taste amazing. The Walkers Vanilla shortbread is the perfect sweet crunchy base for these cookies.

Course: cookies, Desserts

Cuisine: scottish

Keyword: chocolate marshmallow cookies, marshmallow cookies, shortbread cookies, vanilla shortbread

Servings: 24 cookies

Calories: 256 kcal

Author: Ashlee Marie

Ingredients

  • 3 Tbsp unflavored gelatin powder
  • 1/3 C cold water
  • 3 C granulated sugar
  • 1 1/2 C water
  • 1 1/2 tsp vanilla bean paste
  • 24 Walkers Vanilla Shortbread’s 2 packages
  • 16 oz Chocolate – dark or white
  • 2 Tbsp Shortening or other oil

Instructions

  1. Soak the gelatin in the 1/3 of a cup of cold water in a small bowl and set aside to swell for 10 minutes.

  2. In a large saucepan dissolve the sugar in the 1 1/2 C of water over low heat, stirring constantly.

  3. Add the swollen gelatin and dissolve.

  4. Raise the temperature and bring to a boil.

  5. Boil steadily until it hits the softball stage, 240 degrees (adjust for your altitude), about 15 minutes without stirring.

  6. Remove from the heat and pour into a bowl, or mixer and add the vanilla bean paste and beat the mixture until very thick and white.

  7. lay out the shortbread and pipe the marshmallows onto the shortbread

  8. let set – this doesn’t take long – and you don’t want them to dry out.  When they are tacky but not moving when you touch them you’ll want to cover them 

  9. melt the chocolate and add the shortening to thin the chocolate (this will also cool them down a little so the chocolate doesn’t melt the marshmallow)

  10. place the shortbread on a cooling rack over a baking pan

  11. pour the chocolate over the marshmallow and shortbread cookies until completely coated

  12. take the cookies off the cooling rack and let set on parchment paper

  13. Enjoy!!!

chocolate vanilla bean marshmallow cookie recipe

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Salted Caramel Cheesecake Recipe | Ashlee Marie

this salted caramel cheesecake with a shortbread macadamia nut crust is beautiful and delicious. A huge favorite at our house

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This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

How I created this Salted Caramel Cheesecake recipe

There isn’t much I love better than caramel. It’s good in pretty much every dessert, cakes, ice creams, marshmallows, brownies, cookies, etc…. So when National Caramel day came up for our “Celebrating Food” this month I had a hard time narrowing it down! There are SO many caramel recipes I haven’t shared yet.  I settled on Salted Caramel Cheesecake, and I’m SO glad I did.

Deciding on the caramel cheesecake turned out to be the easy part… did I want to add pecans, toffee, chocolate or salt? You can go in SO many directions with this.  I decided to stick with the salty side.  THEN for the crust??? Rather than a traditional cookie crust I made a shortbread that I added chopped macadamia nuts to, but you can go in any direction with this.  You could always use crushed shortbread cookies in a traditional crust for a similar flavor.

Don’t forget I have a ton of cheesecake tips and tricks (that work with all cheesecakes) on this dense and creamy cheesecake recipe, along with this cheesecake video sharing those tips and tricks while making a cheesecake.

Just take me to the Caramel Cheesecake Recipe already!

If you’d rather skip my tips and tricks for creating your own cheesecake flavor, tips for the prefect cheesecake, links to my cheesecake making tools and links to other cheesecake recipes and get straight to this delicious cheesecake recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

a caramel flavored cheesecake with a shortbread macadamia nut crust topped with caramel sauce and fleur de sel

Tips and tricks for creating your own Cheesecake flavor

  • Change the crust – you can turn any cookie into a crumb crust – graham crackers, nilla wafers, oreos, etc…
  • Change the crust – you can use a different dessert as the base – cake, brownie, cookie, macaroon, etc…
  • Change up the filling – Add some kind of flavoring – maple extract, lemon zest and juice, peanut butter, caramel sauce, melted chocolate, etc…
  • Add mix ins – Bacon, chocolate chips, peanut butter cups, oreo cookies, lemon curd, marshmallows, nuts, etc…
  • Add toppings – caramel bacon pecan topping, lemon curd, meringue, hot fudge, sour cream topping, mousse, whipped cream, caramel sauce, etc…

Tips and Tricks for baking the Perfect Cheesecake with no cracking

  • Room temperate ingredients are key for a smooth texture.
  • Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
  • Make sure your oven is the correct temperature (I love my oven thermometer)
  • TRY not to open the oven door, like ever, if you can help it.
  • I used to hate water baths – the foil always leaks and I don’t like mushy crusts – but waterbaths keep cheesecakes more evenly baked and nice and flat – so now I recommend a silicone waterbath pan!!!
  • If you run out of water in the water bath pan make sure to boil any water you add so it doesn’t stop the baking process.
  • Cook your cheesecake until it’s puffy and set on the outer edge but it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 4-5 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
  • Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
  • Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours

everyone loves salted caramel, and this cheesecake is no exception, it's delicious and a huge hit

What equipment I use to make the perfect cheesecake recipe:

If you love Cheesecake as much as I do, please write a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

salted caramel cheesecake tastes amazing and everyone loves it

If you love cheesecakes you’ll love these other decadent recipes too!

To watch a video of me making my classic cheesecake check the video under the recipe card.

this salted caramel cheesecake is divine, creamy, smooth and tastes amazing with a macadamia nut crust

Salted Caramel Cheesecake Recipe

This Salted Caramel Cheesecake mixes two of the best desserts ever. A smooth creamy perfect cheesecake with a rich decadent homemade caramel mixed in. All over a delicious shortbread crust.

Course: Dessert

Cuisine: American

Keyword: caramel recipe, cheesecake recipe, salted caramel cheesecake

Servings: 24 servings

Calories: 335 kcal

Author: Ashlee Marie

Ingredients

Crust

  • 1/2 C butter
  • 1/3 C packed light brown sugar
  • 1 1/4 C all-purpose flour
  • 3/4 C finely chopped macadamia nuts

Filling

  • 2 lbs full fat cream cheese softened
  • 1/2 C granulated sugar
  • 1 tsp vanilla
  • 1 C caramel sauce
  • 2 lrg eggs room temp
  • 1 lrg egg yolk room temp

Instructions

Crust

  1. preheat the oven to 350F,

  2. In your mixer beat the butter until fluffy

  3. Add brown sugar and mix well,

  4. Add flour and mix until a dough forms

  5. Mix in the nuts

  6. Spread into 10 inch cheesecake pan, poke holes

  7. Bake 18 mins

  8. Let cool.

  9. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling

  1. Beat cream cheese, sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.

  2. While beating on low add the caramel sauce

  3. Scrape the bowl, beat 45 sec more – make sure it’s smooth with no chunks.

  4. Lightly whisk the eggs and yolks together and add to cream cheese mixture

  5. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more – do NOT overbeat.

  6. Pour the filling over crust, bake on the center rack about 1 hour +.

  7. how to tell cheesecake is done – When you open the rack and shift the pan the center 3-4 inches will jiggle – not like soup, like a loose jello jigglers.

  8. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight.

  9. The next day pour the rest of the caramel over the top of the cake

  10. Sprinkle the fleur de sel over the top of the cheesecake, as much or as little (I’m all for MORE is better)

Recipe Notes

Cook the sauce while the crust is baking, then let it cool.
When it’s slightly cool press some plastic wrap down across the top so the sauce doesn’t get a “skin”. It will be slightly warm when you add it to the filling.
You’ll probably need to warm it up just a bit before adding it the top of the cheesecake so keep it in a microwave safe container.

More Cheesecake Recipes

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