Cinnamon Roll Cookies Recipes

Hello hello! How was your holiday weekend? I meant to publish these cinnamon roll cookies yesterday, but the weekend ended up being a little busier than I thought. We had my cousin and her family in town, a big Christmas party on Saturday, lots of movie watching, gift unwrapping, game playing, dog snuggling, and cookie eating.

It was also Franklin’s first Christmas (lol) and the kids pretty much wore him out the first day. He’ll be sleeping for a week.

Ingredients:

• 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

Filling

• 2 Tablespoons (15g) butter, melted and slightly cooled
• 1/4 cup (50g) granulated sugar
• 1 Tablespoon ground cinnamon

Icing

• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons (45ml) milk
• 1/2 teaspoon pure vanilla extract

Directions:

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 (about 9×7 inches) onto a floured silicone baking mat (or 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. Chill the logs of dough for at least 2 hours. What I like to do is carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap.
6. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. (Always recommended for cookies.)
7. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
8. Bake for 10-11 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. ………………………………………….

For full instructions please see : sallysbakingaddiction.com