Cinnamon Roll Cookies
- 1 c softened, unsalted butter
- ½ c sugar
- ½ c light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ c all purpose flour
- 2 teaspoons of corn starch
- Pinch of salt
- Filling:
- ½ c light brown sugar
- ½ c granulated sugar
- 2 teaspoons of cinnamon
- 3 tablespoons of very soft butter
- Glaze:
- 1 c powdered sugar
- 4 tablespoons of milk
- 1 teaspoon vanilla extract
- Beat butter and sugars until creamy, about 90 seconds on medium speed.
- Add egg and vanilla, beat for 1 minute.
- Add cornstarch and salt. Beat for 30 seconds.
- Add flour and mix until well combined.
- Chill the dough in the fridge for an hour.
- Roll the dough out on a lightly floured surface, about a ½” thickness.
- Spread the very soft butter over the dough.
- Combine the filling sugars and cinnamon and stir with a fork until well blended.
- Spread the filling over the butter layer.
- Starting at the longest side of the dough, begin rolling inward, trying to keep the dough as tightly wrapped as you can.
- When the dough is rolled into a log, just like you would roll up cinnamon rolls, pop it in the freezer for 30 minutes.
- Preheat the oven to 375 degrees.
- Line a cookie sheet with parchment paper or a baking mat.
- Begin slicing the cookie dough, about a ½” thick.
- Place the cookies about 4” apart on the cookie sheet. They will spread out so give ample room for the cookies to do so.
- Bake for 10-12 minutes.
Recipe by Moola Saving Mom at https://moolasavingmom.com/cinnamon-roll-cookies/
3.5.3251