Cinnamon Roll Sugar Cookies
Soft, buttery cookies swirled with cinnamon and finished with a sweet icing. Everything you love about a cinnamon roll, in one irresistible bite!
Servings: 40 cookies
Ingredients
SUGAR COOKIES:
- 3/4 c. salted butter softened
- 4 oz. cream cheese softened
- 1 1/2 c. granulated sugar
- 1 lg. egg
- 2 tsp. vanilla extract
- 3/4 tsp. almond extract
- 3 c. all-purpose flour spooned and leveled
- 1 tsp. salt
CINNAMON SUGAR FILLING:
- 1/2 c. brown sugar
- 1 1/2 T. ground cinnamon
- 2 T. melted butter
ICING:
- 1 c. confectioners’ sugar
- 1/2 tsp. vanilla extract
- 1-3 T. milk
Instructions
- SUGAR COOKIES: In a large bowl or stand mixer, beat the butter on medium speed until it is soft and fluffy, 1-2 minutes. Add the softened cream cheese and continue to beat for 1 minute, until well combined. Add the sugar and beat for 1-2 minutes, until light and fluffy. Add the egg, vanilla, and almond extracts, beat until incorporated, scraping down the sides and bottom of the bowl with a spatula as needed.
- Add the flour and salt, beat until just combined, scraping down the sides if needed. Do not overmix too much or the dough will be tough. Note: The dough will be sticky.
- Divide the dough in half. Place half the dough out onto a sheet of plastic wrap. Wrap tightly, repeat with the other half dough. Place in the refrigerator for at least 2 hours preferably overnight.
- CINNAMON FILLING: The next day, melt 2 tablespoons of butter in a small bowl. Whisk in the brown sugar and cinnamon, set aside.
- When the dough is completely chilled, prepare a work surface with a light dusting of flour or confectioners ‘sugar.
- Working with one dough disc at a time, flour your hands to flatten out the dough a bit, then use a rolling pin to roll it into a 12×9-inch rectangle. Turn the dough over a couple times so that you make sure it’s not sticking to your work surface!
- Spread half of the cinnamon filling over the dough, leaving a 1/2-inch boarder.
- Starting with the long edge, roll the dough tucking it tightly, this will be the center of your cookie, continue rolling as tightly as you can.
- Put some water in a bowl and wet your fingers. Use your wet fingers to completely seal the long edge of the dough. You don't need to seal the ends. Pat the wet edge with flour. You should have a sealed tube of dough. Wrap tightly with plastic wrap and refrigerate for at least 30 minutes or overnight. Repeat with the other dough disk.
- When ready to bake, preheat the oven to 350 degrees. Line 2-3 baking sheets with parchment paper.
- Remove one roll of dough from the plastic wrap and use a very sharp serrated knife to cut the dough into half inch slices. Don’t push down on the knife, use a sawing motion. Work quickly so that the dough stays cold. Place the slices onto the baking sheet with at least 2-inches between each cookie (12 cookies per baking sheet).
- If you have space in your refrigerator, chill the whole baking sheet for another 15 minutes. The colder your dough is, the better it will hold its shape. If you don't have space or time, then just get them into the oven as fast as possible. Repeat with the other roll.
- Bake for 8-10 minutes. The cookies are going to look under baked and a little shiny. Check the bottom of a cookies with a spatula. You want them to be a light golden-brown color. Stick them back in for another minute or two if necessary.
- Remove the cookies from the oven and let cool on the baking sheet.
- Repeat with the other roll, chilling the dough when not in use.
- ICING: In a small bowl, whisk together confectioners’ sugar, vanilla, and 1 tablespoon milk at a time until you reach the consistency for drizzling.
- When the cookies have cooled completely, drizzle them with the icing. Allow them to dry, then devour!
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