Cinnamon Roll Cookies Recipe

Dough:

1. 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 about 1 minute on high speed until creamy. At medium-high speed, beat in the granulated sugar for about about 2 minutes until completely creamed and smooth. 

3. Add the egg and vanilla extract and beat on high for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed.

4. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, add 1 tablespoon of flour until it is a better consistency for rolling.

To Shape and Fill the Dough:

1. Divide the dough into 2 equal parts. Roll each portion out in a rectangle of 9×7-inches onto a floured silicone baking mat or floured parchment paper to about ¼-inch thickness.

2. Spread 1 tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together, then sprinkle evenly over each.

3. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use fingers to smooth it out, with some cracks just fine.

4. Chill the logs of dough for about 2 hours.*

5. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

6. Remove the dough logs from the refrigerator. Cut into ½-inch slices. Place the slices onto baking sheets about 2 inches apart.

7. Bake for about 10 to 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.

Icing:

1. Whisk the confectioners’ sugar, milk, and vanilla extract together.

2. Drizzle over the cookies, serve, and enjoy!