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
- 1 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
- Make the dough: Whisk the flour, baking powder, and salt together. Set aside.
- 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.
- 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.
- 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.
- 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.
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Remove dough logs from the refrigerator or freezer. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
- 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.
- 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.
SWEET-SWEDE 