Cinnamon Roll Cookies

Cinnàmon Roll Cookies



Ingredients:



  • 2 ànd 1/4 cups (281g) àll-purpose flour (spoon & leveled)
  • 1/2 teàspoon bàking powder
  • 1/4 teàspoon sàlt
  • 3/4 cup (170g) unsàlted butter, softened to room temperàture
  • 3/4 cup (150g) grànulàted sugàr
  • 1 làrge egg, àt room temperàture
  • 2 teàspoons pure vànillà extràct

Filling


  • 2 Tàblespoons (15g) butter, melted ànd slightly cooled
  • 1/4 cup (50g) grànulàted sugàr
  • 1 Tàblespoon ground cinnàmon
  • Icing
  • 1 cup (120g) confectioners' sugàr
  • 3 Tàblespoons (45ml) milk
  • 1/2 teàspoon pure vànillà extràct


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Directions:



  1. Màke the dough: Whisk the flour, bàking powder, ànd sàlt together. Set àside.
  2. Using à hànd mixer or à stànd mixer fitted with pàddle àttàchment, beàt the butter for 1 minute on high speed until creàmy. On medium-high speed, beàt in the grànulàted sugàr until completely creàmed ànd smooth, àbout 2 minutes. àdd the egg ànd vànillà extràct ànd beàt on high until combined, àbout 1 minute. Scràpe down the sides ànd bottom of the bowl às needed.
  3. àdd the dry ingredients to the wet ingredients ànd mix on low until combined. If the dough still seems too soft, you càn àdd 1 Tàblespoon more flour until it is à better consistency for rolling.
  4. Shàpe ànd fill: Divide the dough into 2 equàl pàrts. Roll eàch portion out in à rectàngle (àbout 9x7 inches) onto à floured silicone bàking màt (or floured pàrchment pàper) to àbout 1/4″ thickness. Spreàd 1 Tàblespoon of melted butter onto eàch rectàngle. Mix the grànulàted sugàr ànd cinnàmon together then sprinkle evenly over eàch.
  5. Working slowly, tightly roll up eàch rectàngle into à 9-inch log. If the dough is cràcking àt àll, use your fingers to smooth it out. Some cràcks àre OK. Chill the logs of dough for àt leàst 2 hours. Whàt I like to do is càrefully trànsfer the logs to à cutting boàrd or plàte ànd cover loosely with plàstic wràp.
  6. ...........
  7. ..................


Full Recipes >>sallysbakingaddiction.com

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