Ingredients:

  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened (for dough)
  • 1 cup Granulated Sugar
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Unsalted Butter, softened (for filling)
  • 1 cup Light Brown Sugar, packed
  • 2 tablespoons Ground Cinnamon
  • 4 oz Cream Cheese, softened
  • 2 tablespoons Unsalted Butter, softened (for glaze)
  • 2 cups Powdered (Icing) Sugar, sifted
  • 1-2 tablespoons Milk or Heavy Cream
  • 1/2 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
  2. In a stand mixer, beat the softened butter (dough portion) and granulated sugar until light and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides.
  3. Gradually add the dry mixture to the wet mixture on low speed until just combined. Do not overmix.
  4. Prepare the filling by thoroughly creaming the softened butter (filling portion), brown sugar, and cinnamon until it forms a cohesive paste.
  5. Form the dough into a thick disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  6. On a lightly floured surface, roll the chilled dough into a large rectangle, approximately 10x14 inches and about 1/4 inch thick.
  7. Evenly spread the cinnamon filling over the entire surface of the dough rectangle, leaving a tiny 1/4-inch border along one long edge.
  8. Starting from the long edge opposite the clear border, tightly roll the dough into a compact log. Moisten the bare edge slightly to seal the seam.
  9. Wrap the log tightly and freeze for 30 minutes or refrigerate for 1 hour until very firm. This is crucial for clean slicing.
  10. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Slice the chilled log into 1/4-inch thick rounds and place them 2 inches apart on the prepared sheets.
  11. Bake for 10–12 minutes, or until the edges are set but the centres remain soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  12. Prepare the glaze: Beat cream cheese and butter until smooth. Gradually add sifted powdered sugar, vanilla, and 1 tablespoon of milk/cream, mixing until a smooth, pourable consistency is achieved. Add more liquid if necessary.
  13. Drizzle the cream cheese glaze generously over the completely cooled Cinnamon Roll Sugar Cookies before serving.