Cinnamon Roll Cookies: Soft Baked

Instructions:

1. Preheat oven to 350°F (180°C) and line baking sheets with parchment paper or silicone mats.
2. Cream 1 cup (225g) softened unsalted butter and 1 cup (200g) granulated sugar in a large bowl until the mixture is pale and fluffy.
3. Beat in 1 large (50g) egg and 2 tsp (10ml) vanilla extract until fully combined.
4. In a separate bowl, whisk 3 cups (375g) all-purpose flour, 1 tsp (5g) baking soda, and ½ tsp (3g) salt, then slowly stir the dry ingredients into the wet batter until just combined.
5. In a small bowl, stir together ¼ cup (50g) light brown sugar, 1 tbsp (8g) ground cinnamon, and 1 tbsp (14g) melted unsalted butter to form a thick paste.
6. Gently fold the cinnamon paste into the vanilla dough using a spatula until streaks of cinnamon appear; do not overmix.
7. Scoop the dough into balls and place them on the lined sheets; cook in batches if they do not fit in one layer.
8. Bake at 350°F (180°C) for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
9. Immediately after removing from the oven, use a circular glass or cookie cutter to scoot the cookies into perfect circles.
10. Allow cookies to cool completely on the baking sheet.
11. Prepare the frosting by beating 4 oz (115g) softened cream cheese and 2 tbsp (28g) softened unsalted butter until smooth; mix in 1 cup (120g) powdered sugar, ½ tsp (2ml) vanilla extract, and 1 tbsp (15ml) whole milk.
12. Pipe the cream cheese frosting in a spiral shape onto the cooled cookies.
13. Store the cookies in an airtight container in the refrigerator for up to 5 days.