You love cinnamon rolls? Okay, then yes, these cookies are for you. And, if I say so myself these cookies were incredible. My secret ingredient? Orange zest. Yes. It just makes the cinnamon pop.
Note: This recipe was adapted from Sally’s Baking Addiction’s recipe.
- 2 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks of unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons butter, melted and slightly cooled
- 1/4 to 1/2 cup granulated sugar
- 1 – 2 Tablespoon ground cinnamon
- 1 medium-sized orange zest
- 1 cup confectioners’ sugar
- 3 Tablespoons milk
- 1/2 teaspoon vanilla extract
- Whisk the flour, baking powder, and salt together. Set aside.
- Using a stand mixer with the paddle attachment, beat the butter and sugar until creamy. Then, add the egg and the vanilla until fully combined.
- Add the dry ingredients to the butter mixture until fully combined.
- Shape into a ball and wrap with cling wrap. Cool for 45 minutes to an hour.
- Once your dough ball feels sturdy, using a silicone mat or a clear surface, flour the surface and roll the dough into a rectangle Trim away uneven edges.
- Using a pastry brush, butter the rectangular dough and sprinkle with the cinnamon and sugar mixture.
- Sprinkle the orange zest.
- Roll the dough carefully and wrap in cling wrap and chill for an hour.
- 10 minutes before taking your dough-logs out of the fridge, preheat the over to 350F.
- Prepare baking sheet with parchment paper.
- Cut the your dough-logs into 1/2 inch slices.
- Put slices in prepared baking sheet and bake for 10-15 minutes or until browned.
- Let the cookies cool in the baking sheet for about 10 minutes and then transfer them to a cooling rack to cool completely.
- While the cookies cool, make the icing and whisking the confectioner’s sugar, milk and vanilla extract.
- Drizzle the icing on the cookies.