Cinnamon Roll Cookies

Michelle Murphy

Cookie Dough

1 ½ cups unsalted butter, softened to room temperature (3 sticks)

2 ¼ cups Confectioners' Sugar

1 egg at room temperature

1 Tablespoon Vanilla Extract

3 ¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

1/5th Vanilla Cookie Dough

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

1 teaspoon cinnamon

½ cup confectioners' sugar

1 tablespoon unsalted butter, melted

milk as needed to thin the glaze to desired consistency

Cookie Dough

In a large mixing bowl, beat 1 ½ cups softened butter, 2 ¼ cups confectioners' sugar, 1 egg, and 1 tablespoon vanilla on low until combined. Increase speed to medium and beat until creamy. About a minute.

3 ¾ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Mix on low until just combined.

Divide dough into 5 equal parts and refer to specific cookie recipes for directions. If you are making this dough up ahead of time, you can divide it into 5 equal parts and wrap tightly in plastic wrap and refrigerate. This dough can be refrigerated for a couple of days before baking.

Chill dough in freezer until firm - about 15 to 30 minutes. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Combine 2 tablespoons melted buttter, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Roll out chilled dough to about an 8 inch square. Spread the brown sugar mixture on the dough right up to the edge. Roll up dough as tightly as you can without tearing the dough. Pinch seams. Wrap the dough in parchment paper and chill in the freezer for about 30 minutes to an hour. You want the dough very firm so you can cut it without losing the round shape.

When the dough is firm, roll it on the surface a few times to make sure it is round and slice into ¼" slices. Place cookies slices on parchment lined baking sheet and bake in preheated oven for 10 to 12 minutes or until slightly browned around edges. Allow to cool on tray for a minute and then transfer to a rack to cool completely.

Combine ½ cup confectioners' sugar and 1 tablespoon melted butter. Stir to combine and add 1 teaspoon of milk at a time to thin to desired consistency, as needed. Drizzle the glaze over cooled cookies and allow to dry. Enjoy!

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