Cinnamon Roll Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
¾ cup granulated sugar
03 -
¼ cup brown sugar
04 -
2 large eggs
05 -
1 tbsp vanilla extract
06 -
2 ¾ cups all-purpose flour
07 -
1 tsp baking powder
08 -
½ tsp salt
→ Cinnamon Filling
09 -
¼ cup unsalted butter, melted
10 -
½ cup brown sugar
11 -
1 tbsp ground cinnamon
→ Vanilla Glaze
12 -
1 cup powdered sugar
13 -
2 tbsp milk
14 -
1 tsp vanilla extract
# Instructions:
01 -
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms.
02 -
Divide dough in half, shape into discs, and wrap in plastic wrap. Refrigerate for 30 minutes to make rolling easier.
03 -
In a small bowl, mix melted butter, brown sugar, and cinnamon until combined.
04 -
Roll out one dough portion into a 10x12-inch rectangle on a floured surface. Spread half of the cinnamon filling evenly over the dough. Roll the dough tightly into a log and wrap in plastic wrap. Repeat with the second dough portion. Chill the logs in the fridge for 1 hour (this helps with slicing).
05 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the logs into ½-inch thick cookies and place them on the baking sheet. Bake for 10-12 minutes, or until edges are set and slightly golden.
06 -
In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm cookies.
07 -
Allow glaze to set for a few minutes before serving.
# Notes:
01 -
These cookies have the flavor of cinnamon rolls but in a convenient cookie form.
02 -
For extra-defined swirls, refrigerate the cookie logs overnight before slicing.