Cinnamon Roll Cookies

Cinnamon Roll Cookies  

Hey guys it’s Tiffany from Creme de la Crumb! How’s your holiday season going? Have you made a full turkey-coma recovery?? I’m barely getting out of mine and now I’m in full on cookie baking mode.

These cinnamon roll cookies are my own personal heaven! I love a soft fluffy cinnamon roll and these cookies are a very easy cookie take on the best thing ever. You’ve gotta make these pronto – you’ll thank me later!

Cinnamon Roll Cookies  

Ingrédiénts:

·      2 ând 1/4 cups (281g) âll-purposé flour (spoon & lévéléd)

·      1/2 téâspoon bâking powdér

·      1/4 téâspoon sâlt

·      3/4 cup (170g) unsâltéd buttér, softénéd to room témpérâturé

·      3/4 cup (150g) grânulâtéd sugâr

·      1 lârgé égg, ât room témpérâturé

·      2 téâspoons puré vânillâ éxtrâct

Filling

·      2 Tâbléspoons (15g) buttér, méltéd ând slightly cooléd

·      1/4 cup (50g) grânulâtéd sugâr

·      1 Tâbléspoon ground cinnâmon

Icing

·      1 cup (120g) conféctionérs' sugâr

·      3 Tâbléspoons (45ml) milk

·      1/2 téâspoon puré vânillâ éxtrâct

Diréctions:

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. Make the icing: Whisk all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.

   visit  sallysbakingaddiction.com@Cinnamon Roll Cookies  for full recipe

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