Peppermint-Cinnamon Roll Cookies

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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!


  • 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


Serving Size
2 cookies
8 g
  Saturated Fat
5 g
30 mg
73 mg
27 g
Dietary Fiber
2 g

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 8×6-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.

Filed Under: Dessert, Christmas

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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