Description
These cinnamon roll cookies will be the star of your cookie exchange – all the flavor of your favorite breakfast treat in a perfectly portable, no-fork-needed form!
Ingredients
Scale
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon milk
- 2 teaspoons pure vanilla extract
- ¼ cup (56g) unsalted butter, melted
- ⅔ cup (135g) brown sugar, packed
- 2 tablespoons ground cinnamon
- ½ teaspoon vanilla extract
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugar until fluffy. Beat in egg, milk, and vanilla extract. Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Divide dough in half, shape into discs, and refrigerate for 30 minutes. Meanwhile, mix melted butter, brown sugar, cinnamon, and vanilla to make filling.
- Roll each disc of chilled dough into a 14×10 inch rectangle. Spread half the filling over each rectangle, leaving a ½-inch border on one long edge. Roll up tightly starting from the opposite long edge.
- Wrap logs in plastic and refrigerate for at least 2 hours or overnight until firm.
- Preheat oven to 350°F (175°C). Slice logs into ½-inch rounds and place 2 inches apart on parchment-lined baking sheets.
- Bake for 10-12 minutes until edges are golden. Cool on sheets for 5 minutes, then transfer to wire racks.
- Mix powdered sugar, milk, and vanilla until smooth. Drizzle over completely cooled cookies and let set for 15 minutes before serving.