How to Make Cinnamon Roll Cookies

These fun Cinnamon Roll Cookies are cute, unique, and surprisingly simple to make.

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They taste just like buttery soft cinnamon rolls and are perfect with a simple vanilla glaze topping!

Full Printable Recipe: https://sugarspunrun.com/cinnamon-rol...

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Ingredients
COOKIES
1 cup unsalted butter softened (226g)
1/3 cup granulated sugar 70g
1/3 cup light brown sugar tightly packed (70g)
1 large egg yolk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour 280g
2 teaspoons cornstarch
1/2 teaspoon salt
FILLING
1/3 cup light brown sugar firmly packed (70g)
2 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
2 Tablespoons unsalted butter very soft or melted
GLAZE
1 cup powdered sugar 125g
4-6 teaspoons milk
1/4 teaspoon vanilla extract

Instructions
00:00 Introduction
COOKIES
00:25 Combine butter and sugar in a large bowl and use an electric mixer (or stand mixer) to beat until creamy and well-combined.
01:06 Stir in egg yolk and vanilla extract.
01:30 In a separate, medium-sized bowl whisk together your flour, cornstarch, and salt.
01:57 Gradually, with mixer on low-speed, stir dry ingredients into wet until everything is completely combined.
02:52 Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 15 minutes.
FILLING/ASSEMBLY
03:30 While dough is chilling, combine brown sugar, cinnamon, and salt in a small bowl and whisk until completely combined. Set aside.
04:12 Once dough has chilled, transfer to a clean, lightly floured surface and roll into 12x10 rectangle (dough should be just over ⅛” thick).
04:43 Spread melted butter evenly over the dough, leaving about ½” of space un-buttered around the perimeter.
05:08 Sprinkle brown sugar/cinnamon mixture over butter.
05:21 Starting with the longer edge, carefully and tightly roll dough into a log. Once you get to the end, pinch the dough to make a seam. Wrap in wax paper and transfer to freezer and freeze for 15 minutes.
06:29 While dough is chilling, preheat oven to 375F (190C) and line several cookie sheets with parchment paper.
07:04 Once dough has chilled and oven has preheated, remove from freezer and use a sharp knife to cut log into slices that are just shy of ¼” thick.
07:20 Carefully transfer slices to prepared cookie sheet, spacing 2” apart.
07:31 Bake on 375F (190C) for 10-12 minutes or until edges of cookies are just beginning to turn a light golden brown.
07:38 Allow cookies to cool completely on baking sheet.
07:46 If desired, drizzle cookies with glaze once cooled.
TO MAKE GLAZE
07:57 To make the glaze, whisk together powdered sugar, milk, and vanilla extract. Start with just 4 teaspoons of milk and add just a small splash more as needed until proper consistency is reached -- if you lift your whisk out of the glaze it should leave a thin ribbon that when it falls back into the bowl should hold its shape for a few seconds before dissolving back into the rest of the icing.
09:00 Use a spoon or a small ziploc bag with the corner snipped off to drizzle glaze over cookies.
09:07 Allow glaze to harden (15-30 minutes) and then serve and enjoy!

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