Cinnamon rolls can be such a great weekend treat, and this recipe captures all of that goodness in a cookie. Never again will you need to wait until the weekend to have a sweet cinnamon roll, you can now indulge in these cookies all week long.
Ingredients
1 cup Butter (room temperature)
1/2 cup Dark Brown Sugar
1/2 cup Granulated Sugar
2 Extra Large Eggs
1 tsp Vanilla Extract
2 tsp Crumble Spice Artisan Blend (or Cinnamon)
3 cups Flour
2 tsp Baking Powder
1 tsp Salt
Filling:
1/4 cup Butter (room temperature)
1/3 cup Dark Brown Sugar
2 tsp Crumble Spice Artisan Blend (or Cinnamon)
Icing:
2 cups Confectioners’ Sugar
2 tsp Vanilla Extract
3-6 tbsp milk
Directions
In a mixer combine butter, sugars, vanilla, and eggs and mix on medium-high for about 3-4 minutes. In a separate bowl sift together flour, baking powder, Crumble Spice Artisan Blend, and salt. Reduce the mixer to low speed and slowly incorporate the flour mixture until just combined. Wrap the dough in plastic and refrigerate for 1 hour.
To make the filling, mix together the dark brown sugar and Crumble Spice Artisan Blend until mixed thoroughly.
Remove the dough from the refrigerator and divide in half. On a large piece of plastic wrap, press each half into rectangles roughly 9 inches by 12 inches and 1/2 inch thick. Spread butter over the dough and then a layer of the filling and press into the dough. Next, along the long end of the dough rectangle, roll up as if you were making cinnamon rolls, wrap in the plastic wrap and place in the freezer for 30 minutes.
Preheat the oven to 350 degrees F and cut the cinnamon roll logs into 1/2 inch thick slices placing them on a parchment lined baking sheet about 2 inches apart. Bake for 10-12 minutes and allow to cool on a baking rack.
Lastly mix together the ingredients for the icing and drizzle over the finished cookies and serve.
