Cinnamon Roll Cookies (Mediocre Edition)

Ingredients

Dry

• 2¼ cups all-purpose flour (or almond flour for Gluten Free)
• 1 tsp baking soda
• ½ tsp salt

Wet

• 1 cup (2 sticks) butter, softened (or plant-based for Dairy Free)
• ¾ cup granulated sugar
• ¾ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract

Filling

• 3 tbsp butter, melted (or plant-based for Dairy Free)
• ¼ cup brown sugar
• 2 tbsp cinnamon
• Pinch of salt

Glaze (optional)

• 1 cup powdered sugar
• 2 tbsp milk (or plant-based for Dairy Free)
• ½ tsp vanilla extract

Instructions

1. Preheat and prep. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Dry mix. Whisk together flour, baking soda, and salt in a bowl.
3. Wet mix. Beat softened butter and both sugars until creamed (2-3 min). Add egg and vanilla. Mix until combined.
4. Combine. Add dry mix to wet mix. Stir until just combined. Don't overmix.
5. Make filling. Mix melted butter, brown sugar, cinnamon, and salt in a small bowl. Set aside.
6. Shape cookies. Roll dough into 1.5-inch balls. Flatten slightly with your hand. Spread ½ tsp filling on top of each cookie. Roll the cookie into a ball again so the filling is mostly inside. Optional: swirl filling on top for looks.
7. Bake. Bake 10-12 minutes until edges are golden. Centers will look slightly underbaked (that's the point, it keeps them chewy).
8. Cool. Cool on baking sheet for 5 minutes, then transfer to wire rack.
9. Glaze (optional). Whisk powdered sugar, milk, and vanilla. Drizzle over cooled cookies.

Notes

• Yield: ~24 cookies (mediocre size)
• These are "mediocre" because they're essentially sugar cookies with cinnamon filling swirled in. Not actually cinnamon rolls.
• The filling won't distribute perfectly. Some cookies will have lots, some will have none. That's on brand.
• They taste fine but don't look like anything special.
• Keep in an airtight container for 3-4 days (if they last that long).