Cinnamon Roll Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
¾ cup granulated sugar
03 -
1 large egg
04 -
1 teaspoon vanilla extract
05 -
2 ¼ cups all-purpose flour
06 -
½ teaspoon baking powder
07 -
¼ teaspoon salt
→ For the Cinnamon Sugar Filling
08 -
½ cup brown sugar, packed
09 -
1 tablespoon ground cinnamon
10 -
2 tablespoons unsalted butter, melted
→ For the Glaze
11 -
1 cup powdered sugar
12 -
2-3 tablespoons milk
13 -
½ teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
02 -
Divide the dough in half. On a lightly floured surface, roll each portion into a rectangle about ¼-inch thick. Try to maintain an even thickness throughout for uniform cookies.
03 -
In a small bowl, mix together the brown sugar and ground cinnamon. Brush each rectangle of dough with melted butter, then sprinkle evenly with the cinnamon sugar mixture, leaving a small border around the edges.
04 -
Starting with the long edge, tightly roll each rectangle into a log. Wrap each log in plastic wrap and refrigerate for at least 1 hour or until firm. This makes the dough easier to slice cleanly.
05 -
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled logs from the refrigerator and slice into ¼-inch thick rounds. Place the slices on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
06 -
While the cookies are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach desired consistency.
07 -
Once the cookies have cooled completely, drizzle the glaze over the tops. Allow the glaze to set before serving or storing. Store in an airtight container at room temperature for up to 5 days.
# Notes:
01 -
For a spicier flavor, you can add a pinch of nutmeg or cardamom to the cinnamon filling.
02 -
A cream cheese glaze can be substituted for the vanilla glaze if you prefer a richer flavor.
03 -
These cookies freeze well for up to 3 months in an airtight container.