Cinnamon Roll Cookies are perfectly spiced, soft and chewy! These beautiful cookies feature layers of cinnamon, sugar butter and a melt in your mouth sugar cookie base!
Stir the filling ingredients together in a small bowl and set aside.
Beat the butter in a large bowl until smooth then beat in the granulated and brown sugar until creamy.
Add the egg yolk, milk and vanilla and stir then fold in the flour, salt and baking soda just until combined.
Lightly flour a countertop or cutting board then turn the dough out on top and roll the dough out into a 12x16 inch rectangle.
Spread the cinnamon sugar butter on top then gently roll the dough up, starting at the thinner end. (The dough may start to crack but keep gently pressing it in and rolling.)
Lay a sheet of plastic wrap out then place the roll on top and wrap tightly then refrigerate for at least 4 hours or overnight.
Preheat the oven to 350 degrees Fahrenheit and line 2 12x16-inch baking pans with parchment paper.
Remove the dough from the fridge, unwrap the dough from the plastic and discard the plastic.
Place the roll on a cutting board and cut it into ¼-inch thick slices.
Place 9-12 of the cookies on the prepared pan then bake for 10-12 minutes or until the tops have dried out and the edges start to turn a light, golden color.
While one pan is baking, refrigerate the other dough so that they don’t start to soften.
Repeat the baking process with the remaining cookies and let them cool on the pan for 10 minutes then transfer them to a cooling rack.
Whisk the icing ingredients together in a small bowl then drizzle it over the cookies and let the icing dry for 10 minutes before serving.
Notes
NOTE: You must chill the dough for this recipe or the cookies will lose their shape! Chill for anywhere from 4-12 hours. Or, you can wrap the dough log up and freeze for three months, then defrost the dough in the fridge before slicing and baking.