CINNAMON ROLL COOKIES

Who doesn’t love cinnamon rolls? Like seriously WHO DOESNT? So instead of making the traditional once I tried these sugar cookies cinnamon rolls and let me tell you they smell AMAZING, they look AMAZING and they taste f*****g AMAZING.

Its a small cookie yet you get the same satisfaction (almost) like eating a cinnamon roll. It even has the frosting on them, like come on, can it be any better?

Simple recipe with lots of vanilla flavor and the cinnamon sugar filling 😍😍 This is a must try if you havent already.

INGREDIENTS

  • 2 1/4 cups  all-purpose flour 
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup  unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • egg, room temperature
  • 2 tsp pure vanilla extract

Filling

  • 2 tbsp butter, melted and slightly cooled
  • 1/4 cup granulated sugar
  • 1 tbsp ground cinnamon

Icing

  • 1 cup  powdered sugar
  • 2-3 tbs milk
  • 1/2-1 tsp pure vanilla extract
  • Sprinkles, optional
  1. Make the dough: Whisk the flour, baking powder, and salt together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Shape and fill: Divide the dough into 2 equal parts. Roll each portion out in a rectangle onto a floured parchment paper to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
  5. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. I used the parchment paper to roll it, saved me a lot of cracks and sticky fingers! Chill the logs of dough for at least 2 hours in fridge or for about 30 minutes in freezer if you can’t wait. Transering them onto a cutting board with parchment paper before chilling them is helpful and cover with plastic wrap.
  6. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
  7. Remove dough logs from the refrigerator or freezer. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
  8. Bake for 9-10 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
  9. Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days. Add sprinkles if desired.

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