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Cinnamon Roll Cookies Recipe

Cream Cheese Pastry: In the bowl of your electric mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter, on medium speed, until smooth. Add the cream cheese and beat until smooth. Scrape down the sides and bottom of your bowl as needed. Add the sugar and beat until incorporated. Finally, add the flour and beat until incorporated. Divide the pastry into two equal portions (285 grams each). Flatten each portion into a rectangle, cover with plastic wrap, and refrigerate for about one hour or until firm (can be chilled overnight).

Filling: Place the apricot preserves in a food processor, and process until smooth.

In a small bowl mix the sugar with the ground cinnamon.

Remove one portion of the pastry from the refrigerator. On a lightly floured surface roll the pastry into a 7 x 10 inch (18 x 25 cm) rectangle.

Spread half of the apricot preserves over the entire surface of the rectangle. Next, evenly sprinkle with half of the cinnamon sugar. Then evenly sprinkle with half of the finely chopped walnuts. Gently press the mixture into the pastry. Starting at the long edge, roll the pastry into a log. Cover with plastic wrap and place in the refrigerator to chill for 30 to 60 minutes (or overnight). Repeat the process with the second portion of pastry.

Preheat your oven to 350 degrees F (180 degrees C). Have ready a baking sheet lined with parchment paper.

Remove one log of pastry from the refrigerator and, using a sharp knife, cut into 3/4 inch (2 cm) slices. Place the slices on the baking sheet, spacing a couple of inches (5 cm) apart.

Topping: In a small bowl stir together the sugar and ground cinnamon. Next, lightly brush the tops of the cookies with the beaten egg and sprinkle with a little cinnamon sugar. Bake in preheated oven for about 20 minutes, or until lightly brown around the edges. Remove from oven and place on a wire rack to cool. The cookies can be covered and stored for a couple of days at room temperature, or they can be frozen for a couple of months.

Makes about 24 - 26 cookies.

Cream Cheese Pastry:

8 ounces (225 grams) regular (full fat) cream cheese, at room temperature

1/2 cup (113 grams) unsalted butter, at room temperature

3 tablespoons (45 grams) granulated white sugar

1 1/2 cups (195 grams) all purpose flour


1/3 cup (90 grams) apricot preserves

1/4 cup (50 grams) granulated white sugar

2 teaspoons ground cinnamon

2/3 cup (65 grams) toasted walnuts, finely chopped


1 large egg, lightly beaten

1 tablespoon (15 grams) granulated white sugar

1/4 teaspoon ground cinnamon

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