When you first see this, I know what you’re thinking: “Nothing can ever beat cinnamon rolls!” But trust me when I tell you, cinnamon buns don’t even come close to the Cinnamon Roll Cookie. Once you bite into this cookie, you’ll be in Cinnamon Heaven, without all the sticky mess on your fingers and face that you get from regular cinnamon buns. Who could ask for more? You get the cinnamon bun taste AND still look good while eating them! Also, imagine putting a cinnamon roll in a bag to save for later….everyone knows that outcome would not be pretty. The cinnamon roll cookies are so portable that even your bag will be thanking you for saving it from that ooey, gooey mess. I’ll admit, when I first saw this recipe I thought it was going to be challenging, but making them was surprisingly easy!
•3/4 cup (1 1/2 sticks) butter, cool room temperature
•3/4 cup granulated sugar
•1/4 cup powdered sugar
•2 large eggs
•1/2 teaspoon vanilla
•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1/2 teaspoon salt
•4 tablespoons butter, softened
•1/2 cup packed light brown sugar
•1 teaspoon cinnamon
•4 ounces cream cheese, room temperature
•1/3 cup powdered sugar
•1/2 teaspoon vanilla
•1-2 tablespoons milk
1) For the cookies: mix together the flour, sugar, powdered sugar, butter, eggs, vanilla, baking powder, and salt. Refrigerate the dough for an hour.
2) For the filling: mix together the brown sugar and cinnamon. When the dough has been refrigerated, separate it into two pieces and roll each out about 1/4-inch thick and 15-inches by 4-inches. Melt the butter, and spread it onto the two pieces of dough. Then spread the filling mix onto the rolled out pieces of dough, and lightly press the sugar mix down. Roll the dough into a tight log and slice the log into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on greased pan.
3) Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes. Wait about 1-2 minutes before removing the cookies from the pan. Prepare the glaze by mixing the cream cheese, powdered sugar, vanilla, and milk together to make a smooth mixture. Put the glaze in a Ziploc bag, and cut a tiny piece off the tip of the corner to turn the bag into a decorating tip. Once the cookies are cool, drizzle the glaze over them.