Soft Cinnamon Roll Cookies

Who doesn’t love fresh cinnamon rolls to go with their morning coffee? Well, I do. I don’t have time right now to make full-fledged rolls, so I went with these Cinnamon Roll Cookies!

Large cake-like cookies, swirled with cinnamon, sugar, and butter. Like a cinnamon roll, but is a cookie! Adapted from Esther Brody's 500 Best Cookies, Bars and Squares

Ingredients :

• 3/4 C butter, softened
• 1 C sugar
• 1/2 tsp vanilla
• 3 C flour
• 1 tsp baking soda
• 3/4 C buttermilk

Filling

• 2 tbsp butter, softened
• 1/2 C brown sugar
• 1-2 tbsp cinnamon

Glaze

• 2 C powdered sugar
• 1/2 tsp vanilla
• 3-4 tbsp milk

Instructions :

1. In a mixing bowl, cream butter and sugar together until creamy then mix in the vanilla. In a small bowl, add the baking soda to the buttermilk and stir - set aside. Add one cup of the flour slowly to the butter mixture until combined. Pour in the buttermilk/soda and mix until combined. Finish by adding the rest of the flour. Mix until just combined (don't over mix). Put the dough into the refrigerator for at least one hour.
2. Preheat the oven to 350°. Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
3. Generously flour your counter or baking marble. Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick. (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. 
4. Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough. Don't worry if there are some little places that open up - just lightly pinch them closed.
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get full recipes : Soft Cinnamon Roll Cookies

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