Cinnamon Roll Cookies
What better two things to combine than the taste of a cinnamon roll and a cookie?! These Cinnamon Roll Cookies are soft and buttery, perfect for dunking in a hot tea or coffee.
Ingredients
For the Dough
- ½ pound butter, softened (I used salted)
- ¾ cup sugar
- 1 egg
- ½ teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour
For the Cinnamon Sugar Filling
- 1/2 cup melted butter
- 1 cup dark brown sugar
- 2 tablespoons cinnamon
Instructions
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In a large bowl, beat the butter and sugar together on medium speed until light and fluffy.
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Add the egg, baking powder, salt and vanilla and beat until well combined. Add the flour and mix until combined.
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Press the dough into a flat disc, wrap tightly in plastic wrap, and refrigerate for 1 hour.
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Preheat the oven to 350 F and position the rack in the middle of the oven. Line 2 baking sheets with parchment paper.
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On a lightly floured surface, roll the dough out to an approximately 1/4-inch thick rectangle.
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In a small bowl, mix together the melted butter, brown sugar and cinnamon till combined. Spread the mixture evenly on the rolled out dough. Starting at the long end, roll up the dough tightly (similar to how you would roll a cinnamon bun). Wrap the roll in plastic wrap and freeze for about 10 minutes to firm it up.
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Using a sharp knife, slice the log into 1/4-1/2-inch discs and place on the prepared baking sheets. Bake until the cookies are golden brown, around 12 minutes. Transfer to a cooling rack.
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Store at room temperature for up to 1 week in a sealed container or in the freezer for up to 1 month.