Cinnamon Roll Cookies

Recipes

Oct 14

Written By Debbie Gagne

https://vimeo.com/1001713147/7573999690

Cinammon Roll Cookies

Yield 30

Author Debbie

Prep time

30 Min

Cook time

15 Min

Total time

45 Min

These cinnamon roll cookies are the perfect fusion of two irresistible treats. With their swirled cinnamon-sugar filling and a drizzle of icing, they're everything you love about a cinnamon roll but in a more portable, cookie form. Perfect for fall or anytime you need a little extra sweetness in your day!

Ingredients

FOR THE COOKIES:
1 cup butter, softened
4 oz. cream cheese, room temperature
1 cup sugar
1 large egg yolk
1 tsp vanilla
3 1/4 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/4 tsp salt
FOR THE FILLING:
3/4 cups light brown sugar, packed
6 tbsp all-purpose flour
1 tbsp cinnamon
6 tbsp melted butter
FOR THE GLAZE:
1 cup icing sugar
2 tbsp milk
1 tsp vanilla

Instructions

For the cookies: Using a mixer, combine the butter, cream cheese, and sugar. Beat on medium speed for 2 to 3 minutes or until or until light and fluffy. Add the egg yolk and vanilla, mix on low until fully combined, scraping the bottom and sides of the bowl occasionally.
In a separate bowl, whisk together the flour, cornstarch, baking powder and salt. Gradually add the flour mixture to the butter mixture and mix on low speed until fully combined.
Turn out the dough to a sheet of parchment paper and press the dough into a square approximately 5x5 inches. Place another sheet of parchment paper over the dough and use a rolling pin to roll the dough into a 14x10 inch rectangle. Chill the dough in the refrigerator until firm, 15-20 minutes.
For the filling: In a small bowl, mix together the brown sugar, flour and cinnamon. Pour in the melted butter and stir until well blended.
Spread the filling mixture evenly over the dough.
Working carefully, roll the dough from the long side into a tight log. Carefully wrap the log in plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Preheat oven to 350 F
Remove the dough from the refrigerator and using a sharp knife, slice into 1/2 inch thick rounds. Place the cookies 2 inches apart on a baking sheet lined with parchment paper and bake until lightly browned, 12-15 minutes. Transfer the cookies to a cooling rack.
For the glaze:
In a large measuring cup, combine the icing sugar, milk and vanilla.
Drizzle the glaze over the cookies.
Cookies can be stored in an airtight container for 1 week or in the freezer for up to 3 months.