Peppermint-Cinnamon Roll Cookies

Prep Time
1 hr + chilling
Cook Time
8 min per batch
6 dozen
Recipe by: Terminatetor Kitchen

This recipe combines two holiday favorites - peppermint and cinnamon rolls!

Make This Recipe


  • 1/2 cup packed brown sugar
  • 4 teaspoons ground cinnamon
  • 1-1/4 cups butter, softened
  • 4 ounces cream cheese, softened
  • 1-1/2 cups sugar
  • 2 Eggland’s Best eggs (large)
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated orange zest
  • 4-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt
  • Peppermint candies, crushed


  • 1 cup confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract


In a small bowl, mix brown sugar and cinnamon until blended.

In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.

Beat in eggs (one at a time) then add the vanilla and orange zest.

In another bowl, whisk flour, baking powder, yeast, and salt; gradually beat into creamed mixture.

Divide dough into four portions. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture.

Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate 1 hour or until firm.

Preheat oven to 350°F. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets.

Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze and top with crushed peppermints. Store in an airtight container.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2 cookies
Calories 176
Fat 8 g
Saturated Fat 5 g
Cholesterol 30 mg
Sodium 73 mg
Carbohydrates 27 g
Dietary Fiber 1g
Protein 2 g