Cinnamon Rolls are my absolute favorite pastry of all time!! They are just so alluring. Dripping is silky, smooth frosting that pours into every nook and cranny. The icing covers and sinks into areas that are tempting you with dark, spicy mystery. All of this deliciousness is wrapped in a fluffy, lightly sweetened dough. What’s not to love?!?

I wanted to take the parts I love about a cinnamon roll and make a holiday cookie out of it. I did a pinwheel cookie for obvious reasons. I’m particular about the cinnamon in the recipe because Vietnamese cinnamon is one of the more fragrant and flavorful varieties of cinnamon. It makes a huge impact in the final product. The icing for this recipe sets up wonderfully, but it doesn’t get overly hard.

As close as they may be to the original, this recipe is not a breakfast replacement. Unless you just so happen to eat cookies for breakfast on the reg. Then by all means, do as you will.

Cinnamon Roll Cookies

2 Cups All-Purpose Flour
1/2 TSP Baking Powder
1/4 TSP Salt
12 TBS Unsalted Butter, softened
3/4 Cups Granulated Sugar
1 Egg
1TSP Vanilla Paste
1 TBS Vietnamese Cinnamon

Icing:
1 TBS Unsalted Butter, softened
2 Oz Cream Cheese, softened
1 Cup Powdered Sugar
1/2 TSP Vietnamese Cinnamon

Procedure:

For the Cookies:
Combine the dry ingredients, except cinnamon, in a medium bowl and set aside.
Cream together the butter and sugar until light and fluffy.
Add in the eggs and vanilla. Once the mixture is light and combined, add in the flour mixture.

Combine until the dough forms. Divide in half, leaving one half in the mixer.

Add the Cinnamon to the half reserved in the mixer. Combine the dough and cinnamon until the dough turns brown.

Remove the dough from the mixer and wrap the dough in plastic wrap. Wrap the remaining dough separate. Shape into a disk and chill until firm.

Once the dough is chilled, roll the dough out on a lightly floured surface into a rectangle about 9 x 13”. Set onto a sheet of parchment and set aside.
Remove the other dough and repeat the procedure, except this dough is placed on top of the other dough.

Trim the dough into an even rectangle. Use the parchment to tightly roll the two preparations together. For a tighter roll, place the prepared, parchment-wrapped dough onto a sheet of plastic wrap and twist the edges. Use the ends to roll the dough on the counter. This will compress the log.
Chill for 1 hour.

Preheat the oven to 350F
Remove and unwrap the dough. Slice the log into 1/4 inch thick slices. Place on parchment-lined sheet pans about an inch apart.

Bake for 12- 15 minutes. Remove from oven once lightly browned around the edges and place on a cooling rack.
For the Icing:
Cream all ingredients together until combined.
Place the icing in a piping bag and drizzle until content

Cinnamon Roll Cookies Card