Cinnamon Roll Sugar Cookies

Photography by Amy Price

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! 

Ingredients

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 egg

1 tsp maple extract

1 tsp vanilla extract

Filling

3 tbs butter, melted 

1/3 cup brown sugar

1/2 tbs cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Icing

1 cup icing sugar

2-3 tbs milk

1/2 tsp vanilla 

Instructions

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 ~9x14 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! 

 STORY and PHOTOGRAPHY BY Amy Price

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