Cinnamon Roll Sugar Cookies - **More details are written on my blog linked in my bio if you want to print the recipe! I highly recommend reading it there to make following the recipe easier ☺️ Cookie Dough Ingredients - - 1 1/4 cup all-purpose flour (166g) - 1/2 tsp ground cinnamon - 1/4 tsp baking powder - 1/4 tsp fine salt - 1/2 tsp baking soda - 1/2 cup room temperature unsalted butter (NOT SOFTENED!!! If your butter is too soft/warm when making the dough, your cookies will spread too much) (113g) - 1/2 cup granulated sugar (105g) - 2 tbsp light or dark brown sugar (20g) - 1 tsp pure vanilla extract (add more or less to taste) - 1 large room temperature egg Cinnamon Filling Ingredients - - 2 tbsp unsalted softened butter (30g) - 2 1/2 tbsp packed light or dark brown sugar (42g) - 2 1/4 tsp all-purpose flour - 1 1/2 tsp ground cinnamon (add more or less to taste) Cookie Dough Instructions - - In a medium mixing bowl, cream together the room temperature butter (not softened or melted!!! Room temp!!!), granulated sugar, and brown sugar. I like to do this with a rubber spatula and mix well until it’s smooth. You can also use a stand mixer with a paddle attachment or an electric hand mixer. - Add the egg and vanilla extract and mix until very well combined. - In a separate bowl, whisk together the dry ingredients. - Add the dry ingredients to the wet and begin mixing slowly with your rubber spatula. Mix until everything is just combined and remember to never over-mix! Cinnamon Filling Instructions - - In a small bowl, combine all of the cinnamon filling ingredients and mix well. - Place this bowl in the freezer for ~5-8 minutes until it’s very firm to the touch. Assembly & Baking - - Preheat your oven to 350 degrees F and line a baking sheet with parchment paper (I use two baking sheets for this recipe as the cookies will spread out while baking). - Once your filling is firm, spread half of the cookie dough out onto the bottom of the mixing bowl (I like to push the remaining cookie dough to the side of the bowl as opposed to taking it out and dirtying up another bowl). - Using a 1/2 or 1 tsp, scoop the firm cinnamon roll filling out and place it all around the top of the spread out cookie dough. Once you have half of the cinnamon filling spread over the first half of the dough in pieces, spread the remaining dough overtop and press it down gently to really set the filling into place. - Lastly, scoop the remaining cinnamon filling on top of the dough. Make sure you spread out the cinnamon filling pieces to ensure that you have an even distribution of cinnamon throughout each cookie once they are baked. - Using a cookie dough scoop, evenly scoop out 10-12 cookie dough balls. Roll them into neat circles, place them a few inches apart from one another on your baking sheet, and bake for 8-10 minutes or until they are just slightly golden on the edge. The baking time will vary depending on your oven so be sure to keep an eye on them! - Allow to cool before serving and enjoy! **OPTIONAL: If you would like slightly thicker cookies, you can cover the cookie dough balls and refrigerate them overnight. This will ensure that they don’t spread out too much if you’re worried about that and if you want them to be slightly thicker than mine! #cinnamonrolls #bakingvideos #foodtutorials #recipeideas #dessert #baking #cookiedough - @bankobake