I love making bite-size treats — there’s something about tiny desserts that makes them extra special. These Cinna-mini Cookie Bites are no exception: small, charming, and perfectly snackable.
They measure roughly 3/4 inch tall and about 1 1/4 inch wide, the ideal size for popping into your mouth (politeness may require two bites).
You assemble them like miniature cinnamon rolls. Roll the cookie dough flat, brush with butter, sprinkle with cinnamon and brown sugar, then roll up and slice into 3/4-inch sections. The slices can press together while cutting; simply separate the spirals with your fingers to reveal the swirls.
When baked and cooled, finish the tops with a vanilla icing — drizzle or dunk, depending on the look and texture you prefer. Dunking with slightly thinner icing helps preserve the swirl detail.
Cinna-mini Cookie Bites
1 hour 30 minutes
10 minutes
15 minutes
1 hour 55 minutes
Ingredients
COOKIES
- 2-1/2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 6 oz cream cheese, softened
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla
FILLING
- 3 tablespoons butter, melted
- 3 tablespoons brown sugar
- 3 teaspoons cinnamon
ICING
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon butter, melted
- 2 tablespoons milk
Instructions
- Sift flour, cinnamon, and salt together in a medium bowl and set aside.
- Using a mixer, beat the softened butter and cream cheese until smooth. Add the brown and granulated sugars and beat until light and fluffy. Mix in the egg yolk and vanilla until combined.
- Gradually add the flour mixture and mix until just combined.
- Lightly dust your hands with flour and divide the dough into three portions. Flatten each portion into a disc, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll each disc into a rectangle about 11 inches long by 5 inches wide. Trim edges if needed; you can reroll scraps.
- Brush the dough with melted butter, then evenly sprinkle the cinnamon and brown sugar filling. Starting from the edge farthest from you, roll the dough toward you into a tight cylinder. Slice the cylinder into 3/4 to 1-inch sections and place them on a cookie sheet, spacing slightly apart.
- Repeat with the remaining discs and bake the cookies in a 350°F (175°C) oven for about 10–12 minutes, until set and lightly golden.
- Transfer the cookies to a wire rack to cool. When cool, either drizzle or dunk the tops in vanilla icing.
- To make the icing: sift the powdered sugar into a bowl, add the melted butter, vanilla, and milk. Stir briskly until smooth. Add more powdered sugar to thicken or a little more milk to thin. If dunking, a thinner icing helps define the swirls.
Tip: For Cinna-Mini Cookie Pops, insert a 4-inch lollipop stick through the swirl before baking and bake as directed.
Enjoy!