Cinnamon roll cookies are your favorite breakfast pastry turned into a delicious cookie. Soft, buttery sweet cookies with lovely cinnamon flavor, topped with a simple vanilla icing.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper
In a medium bowl, mix together flour, cinnamon, baking powder, and salt.
In a large bowl, mix butter and sugar until fluffy. Add the egg, milk, and vanilla, then beat until combined.
Gradually add the flour until completely mixed. Divide dough in half and form 2 balls of dough. Wrap each ball in parchment paper & refrigerate 20 minutes.
On parchment paper, roll each ball of dough into a rectangle approximately 8”x11” and ¼” thick.
In a small bowl, mix brown sugar, cinnamon, and melted butter and combine well. Spread sugar mixture over the rolled out dough with a butter knife or the back of a wooden spoon.
Using the parchment paper, fold the edge of the dough over on one end and roll the dough into a tight log.
Slice ½” pieces off the rolled cookie log and place them on the parchment lined baking sheet approximately 1” apart.
Bake for 12 minutes. Let cool for 2-3 minutes on the baking sheet.
In a small bowl, mix together powdered sugar and milk. Drizzle the icing over the cookies in the thin line.
Notes
Store in an airtight container for up to 4-5 days.