Soft Gooey Cinnamon Roll Cookies No Yeast Needed

Instructions:

1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar until light and fluffy (about 3 minutes).
3. Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Scrape down the sides of the bowl.
4. Incorporate Dry: Gradually add the dry ingredients to the wet mixture on low speed until a soft dough forms. Do not overmix. Form the dough into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 60 minutes.
5. Prepare Filling: In a small bowl, mash together the 4 tablespoons of softened butter, brown sugar, and cinnamon until a smooth paste forms.
6. Roll Out Dough: On a lightly floured surface, roll the chilled dough out into a large rectangle, approximately 10x14 inches.
7. Spread Filling: Evenly spread the cinnamon filling over the entire surface of the dough rectangle, leaving a small ½-inch border on one of the long edges.
8. Roll and Slice: Tightly roll the dough jelly-roll style, starting from the long edge opposite the border. Pinch the seam closed. Wrap the log and freeze for 15 minutes to firm up.
9. Slice Cookies: Slice the log into ¾-inch thick rounds (about 18-20 slices). Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
10. Bake: Place cookies 2 inches apart on the prepared sheets. Bake for 10–12 minutes, or until the edges are just lightly set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Make Drizzle: While cookies cool, beat the cream cheese, 2 tablespoons of butter, and vanilla until smooth. Gradually beat in the powdered sugar, adding milk/cream one teaspoon at a time until the desired drizzling consistency is reached.
12. Glaze: Drizzle generously over the cooled Cinnamon Roll Cookies.