Cinnamon Roll Cookies

Cant rule amongst a cookie and a cinnamon roll? No need to prefer in the same way as these Cinnamon Roll Cookies! Sweet cinnamon filling rolled into buttery sugar cookie dough is baked and topped later a drizzle of vanilla icing. The recipe is a Yummly indigenous native created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Cinnamon Roll Cookies

• 3 4 cup unsalted butter softened for dough
• 3 4 cup granulated sugar
• 1 large eggs
• 1 teaspoon vanilla extract for dough
• 2 1 4 cups all want flour benefit more for dusting operate discharge duty surface
• 1 2 teaspoon baking soda
• 1 2 teaspoon salt for dough
• 6 tablespoons lighthearted brown sugar packed
• 1 1 2 tablespoons pitch cinnamon
• 1 8 teaspoon salt for filling
• 2 tablespoons unsalted butter melted for filling
• 2 3 cup powdered sugar sifted
• 1 pinch salt for glaze
• 1 2 teaspoon vanilla extract for glaze
• 3 teaspoons milk

The Instruction of cinnamon roll cookies

• place the butter and granulated sugar into a large bowl using a hand mixer cream together the butter and sugar on medium speed for 1 minute or until combined
• add the egg and vanilla extract and continue to beat until light and fluffy 30 seconds to one minute
• turn the mixer to low and add the flour baking soda and salt to the bowl beat the mixture until all ingredients are combined about 1 minute
• lay a sheet of plastic wrap on the counter and turn the cookie dough onto it flatten into a round disc and cover completely with plastic wrap refrigerate the cookie dough for 30 minutes
• while the cookie dough chills prepare the cinnamon sugar filling in a medium bowl whisk together the brown sugar cinnamon salt and melted butter until thoroughly combined set aside
• remove the chilled cookie dough from the refrigerator generously dust a clean work surface with flour
• unwrap the cookie dough and place on the work surface using a rolling pin roll the dough into a rectangle approximately 14x9 inches and 1 4 inch thickness
• spread an even layer of cinnamon sugar filling over the rectangle of cookie dough
• working gently tightly roll the cookie dough lengthwise into a 14 inch log cover the log with plastic wrap and refrigerate for 1 hour
• line two baking sheets with silicone baking mats or parchment paper set aside
• preheat the oven to 350u00b0f
• remove the log of cookie dough from the refrigerator using a very sharp knife slice the log into 1 2 inch thick cookies place the slices onto the baking sheets roughly 1 1 2 inches apart
• bake the cookies until the bottom edges are lightly browned 11 12 minutes
• check to see that cookies are done remove from oven or add time as needed
• allow the cookies to cool for 5 minutes on the baking sheets then transfer them to cooling racks to cool completely before icing
• to make the glaze place the powdered sugar and salt in a medium bowl
• add the vanilla and milk whisk slowly to combine if the icing is too thick add another 1 2 to 1 tsp of milk
• use a spoon to drizzle thin strands of icing across each cookie allow to set for 10 15 minutes before serving

Nutritions of Cinnamon Roll Cookies

@type: nutritioninformation
@type: 320 calories
@type: 45 grams
@type: 55 milligrams
@type: 14 grams
@type: 1 grams
@type: 3 grams
@type: 9 grams
@type: 210 milligrams
@type: 26 grams