Cinnamon Roll Cookies
Ingredients:
For the Cookie Dough:
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
For the Cinnamon Filling:
2 tablespoons unsalted butter, melted
⅓ cup brown sugar, packed
1 tablespoon ground cinnamon
For the Glaze:
1 cup powdered sugar
2 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Directions:
Prepare the Dough: In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla extract.
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.
Shape the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Make the Filling: In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined.
Roll and Fill: On a lightly floured surface, roll the chilled dough into a 10×12-inch rectangle. Spread the cinnamon filling evenly over the dough.
Starting from the longer side, roll the dough into a tight log. Wrap in plastic wrap and refrigerate for at least 1 hour.
Slice and Bake: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the dough into ¼-inch thick rounds and place them on the baking sheet.
Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Glaze: Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Let the glaze set before serving. Store cookies in an airtight container at room temperature for up to 4 days.
Prep Time: 20 minutes (plus chilling)
Baking Time: 10-12 minutes
Total Time: ~1 hour 45 minutes
Kcal: ~140 per cookie
Servings: 24 cookies