Cinnamon Roll Cookies

Cinnamon Roll Cookies

My highly loved Cinnamon Roll Cookies, revealed!

Preheat the oven to 350 degrees and add butter to mixer (softened or not).

Whip up the butter.

Add the sugar and the powdered sugar.

Mix very well.

Add the eggs one at a time and mix well after each addition.

Mix in the vanilla extract.

Add the 1 teaspoon baking powder and 1/2 teaspoon salt.

Add one cup of flour at a time, mixing well after each addition, until you add 2 1/2 cups.

Split the dough in half and press each into a disk and wrap in plastic wrap.

Once you have both wrapped up, but both in the fridge for at least an hour.

Melt 2 tablespoons butter in the microwave (cover and heat for 1 minute).

Add 1/3 cup of brown sugar in to a small bowl.

Mix into the brown sugar 1 teaspoon of cinnamon.

Mix, mix.

Get the dough out of the fridge after an hour.  You need to work quickly from this point on, so the dough stays cool.

Cut the dough in half with a knife.

Squish each section into a long, even rectangle.

Roll each piece to about 10 inches long by 4-5 inches wide.

Spread the melted butter on top of the rolled out dough.

Spread and press the cinnamon/brown sugar mixture onto the dough covered with butter, evenly distributing the mixture.

Roll each piece width-wise, making long rolls (it's okay if some filling spills out).

Cut each roll into 1 inch pieces.

Place on pan covered with parchment paper or a pan lined with aluminum foil.

Tip: for the end piece, put the two together to make a roll about the same size as the rest, to make sure they all bake the same way.

Spread the cookies about 2 inches apart (they will spread!).

Set the oven for 11 minutes, checking the cookies after that frequently (mine took about 15 minutes).

Add 4 ounces of cream cheese to a small bowl (I weighed mine, but you don't have to).

Add the powdered sugar to the cream cheese.

Add the vanilla extract to the bowl and mix.

Add 1 tablespoon to the bowl and mix well, then add one more tablespoon of milk.

Mix!

Use a small plastic bag to put the mixture into.

Spoon the mixture into one corner of the bag

Cut off the tip (not too much!!!) of the bag to frost the cookies.

And here you have it: the best cookie in existance!

Cinnamon Roll Cookies

Cooking Time:  15 minutes
Prep time: 1 hour and 30 minutes
Total time: 1 hour and 45 minutes
Makes about 1 1/2 dozen cookies (mine: 20 large cookies)

Per Cookie:
Calories: 195 calories
Fat: 9 g
Sodium: 34 mg
Carbs: 25 g
Fiber: 2 g
Protein: 3 g

Ingredients:
3/4 cup butter (salted, or unsalted) softened to room temperature*
3/4 cups sugar
1/4 cup powdered sugar
2 large eggs
1/2 teaspoon vanilla extract2 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

2 tablespoons butter, melted
1/3 cup brown sugar
1 teaspoon cinnamon

4 ounces cream cheese, softened to room temperature
1/3 cup powdered sugar
1/2 teaspoon vanilla
2 tablespoons milk

Directions:
1.  Preheat oven to 350 degrees.
2.  Whip up the butter in mixer until no clumps are seen.
3.  Add 3/4 cups sugar and /4 cup powdered sugar and mix.
4.  Add one egg at a time, mixing well after each addition.
5.  Add the 1/2 teaspoon vanilla and mix well.
6.  Add the 1 teaspoon baking powder and 1/2 teaspoon salt to the mixture and mix.
7.  Add 1 cup of flour and combine well.  Then, keep adding 1 cup of flour, until you get to 2 1/2 cups, mixing well after each addition.
8.  Split dough in half, press each into a disk, wrap in plastic wrap, and put in the fridge for at least 1 hour.
9.  Melt 2 tablespoons or butter (covered!) in the microwave for 1 minute.
10.  Mix 1/3 cup brown sugar and 1 teaspoon cinnamon in a small bowl and mix.
11.  After one hour, (work quickly!) roll out each half of the dough into a 10 inch by 4-5 inch piece.
12.  Spread the melted butter on one side of the rolled out dough.
13.  Spread and press the brown sugar/cinnamon mixture onto the top of the dough.
14.  Roll the dough tightly width-wise into long rolls.
15.  Cut each roll into 1 inch pieces (put each end piece together with the other end piece to make them all the same size).
16.  Place cookies 2 inches apart on pans lined with parchment paper, or pans covered in aluminum foil, sprayed with non-stick spray.
17.  Place pans on middle racks of oven and bake for 11 minutes, checking often afterward (mine took about 15 minutes to fully bake).
18.  Make the glaze:  Combine 4 ounces of cream cheese, 1/3 cup powdered sugar, 1/2 teaspoon vanilla extract and mix.  Then, combine one tablespoon of milk at a time, until you add 2 tablespoons.
19.  Spoon glaze into the corner of a small bag and cut the tip (very small cut!).
20.  Once cookies are done baking and they are completely cool, zig-zag glaze onto cookies.  Store cookies in the refrigerator.

Note:
*Butter does not have to be at room temperature, just keep whipping it until it is smooth
 
** Adapted from Mel's Kichen Cafe's Cinnamon Roll Sugar Cookies:  http://www.melskitchencafe.com/2013/01/cinnamon-roll-sugar-cookies.html  **

The best cookies out there!  Enjoy!