Cinnamon Roll Cookies
Equipment
Ingredients
Cookie Dough
unsalted butter (softened)
225 g
granulated sugar
200 g
brown sugar
50 g
large egg
1 piece
vanilla extract
10 ml
all-purpose flour
360 g
baking powder
5 g
salt
3 g
Cinnamon Sugar Filling
brown sugar
100 g
ground cinnamon
15 g
unsalted butter (melted)
30 g
Cream Cheese Glaze
cream cheese (softened)
60 g
powdered sugar
120 g
milk
30 ml
vanilla extract
5 ml
Instructions
Preheat oven
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Cream butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
Chill the dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to roll.
Prepare cinnamon filling
Mix together the brown sugar and ground cinnamon. Melt the butter separately.
Roll out the dough
On a lightly floured surface, roll the chilled dough into a 30x40 cm rectangle about 6mm thick.
Spread the filling
Brush the rolled dough with melted butter, then evenly sprinkle the cinnamon-sugar mixture over the entire surface.
Roll into log
Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal.
Slice the cookies
Using a sharp knife, cut the log into 1.5 cm thick slices and place them on the prepared baking sheets, spacing 5 cm apart.
Bake the cookies
Bake for 10-12 minutes until the edges are lightly golden. The centers will still look slightly soft.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the glaze
While cookies cool, beat together cream cheese, powdered sugar, milk, and vanilla until smooth and creamy.
Glaze the cookies
Drizzle or spread the cream cheese glaze over the cooled cookies. Let the glaze set for 5 minutes before serving.
Original recipe
Storage
Store in an airtight container. Glazed cookies best enjoyed within 2 days. Unglazed cookies freeze well for up to a month.
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