I love cinnamon rolls as much as the next person (maybe even more), but yeasted dough can take a fair bit of work and preparation in advance. I wanted to take the flavors of a cinnamon roll and the beautiful swirl pattern and turn it into a cookie — like a sugar cookie and a cinnamon roll had a delicious baby!
CINNAMON ROLL SUGAR COOKIES
Sugar Cookie Dough
2 3/4 cup flour
3/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 tsp maple extract
1 tsp vanilla extract
3 tbs butter, melted
1/3 cup brown sugar
1/2 tbs cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 cup icing sugar
2-3 tbs milk
1/2 tsp vanilla
- Mix the flour, baking powder, cinnamon, and salt.
- Cream together the softened butter and sugars with a handheld or stand mixer until fully combined, then mix in the egg, vanilla extract, and maple extract.
- Add the dry ingredients to the wet and mix until combined.
- Divide dough into 2 equal parts and form into a flat disc. Cover the disc in plastic wrap and refrigerate for 30-60 minutes.
- While the dough is chilling, mix the brown sugar, cinnamon, nutmeg allspice in a small bowl. Set aside.
- Roll each piece of dough into ~9×14 inch rectangle, 1/4 inch thick.
- Spread the melted butter thinly over the dough, then sprinkle with the filling mixture.
- Tightly roll into a log, then refrigerate the log for another 30-60 minutes.
- Preheat the oven to 350 degrees, line two baking sheets with parchment paper or silicone baking mats.
- Slice logs into 1/2 inch cookies, place about 2 inches apart on baking sheets.
- Bake for 9-11 minutes or until edges are just slightly brown.
- Remove from oven and let cool for 10 minutes on the baking sheet.
- Mix together the icing sugar, milk and vanilla for the icing, use less milk for a thicker icing or more for a thinner glaze. Drizzle over the cookies.
Enjoy your cinnamon roll sugar cookies!
STORY AND PHOTOGRAPHY BY AMY PRICE
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