Cinnamon Roll Cookies
Ingredients
- 2-1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 8 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 1 tsp pure vanilla extract
FILLING
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- In a medium bowl, combine flour, baking powder, and salt.
- In a large bowl, beat 1 cup of butter, cream cheese, 2/3 cup sugar, and vanilla until light and fluffy. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Dough will be soft and slightly elastic. Form dough into 2 squares, about 1 inch thick. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours.
- For filling, stir together 1/4 cup butter, 1/2 cup sugar, and cinnamon in a small bowl until well combined.
- On a floured surface, roll one square into a 12 in. x 9 in. rectangle about 1/4 in. thick (leave remaining square in refrigerator until ready to use). Using half of the filling mixture, spread a thin layer completely covering the dough. Starting at the long end, roll the dough tightly into a spiral. Wrap with plastic wrap and freeze for an additional 30 minutes. Repeat with the remaining dough and filling.
- Preheat oven to 350°F. Prepare cookie pans with parchment paper.
- Cut dough logs into 1/4 in. slices. Place on prepared cookie pans.
- Bake for 10-12 minutes, or until the edges of the cookies are pale golden brown. Cool cookies on the pan on a cooling rack for 5 minutes. Remove from pan; cool completely on a cooling rack.
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