Cinnamon Roll Cookies in 30 Minutes

Instructions:

1. In a large bowl or stand mixer, beat the 225g of softened butter and 200g of granulated sugar for at least 3 minutes until the mixture is pale and fluffy.
2. Add the 1 large egg and 2 tsp of vanilla extract to the butter mixture. Mix until velvety and fully combined, scraping down the sides of the bowl to ensure no butter streaks remain.
3. In a separate bowl, whisk together the 375g of all purpose flour, 1 tsp of baking powder, and 0.5 tsp of salt. Slowly add this to the wet ingredients on low speed until just combined.
4. In a small bowl, mix the 100g of brown sugar, 1.5 tbsp of cinnamon, and 30g of melted butter. Stir until it looks like wet sand and is easy to spread.
5. Roll the dough out between two sheets of parchment paper into a large rectangle, roughly 0.5 cm thick. Spread the cinnamon mixture evenly across the surface, leaving a tiny border at the edges.
6. Carefully roll the dough into a tight log, using the parchment paper to help you lift. Chill the log for 20 minutes in the freezer so it’s firm enough to slice without squashing the circles.
7. Use a sharp knife or unflavored dental floss to cut the log into 24 even rounds. Place them on the prepared baking sheets, spaced about 5 cm apart to allow for spreading.
8. Bake at 180°C for 10 minutes until the edges are set and very lightly golden. The centers will still look soft; they will firm up as they cool on the pan.
9. While the cookies cool, whisk the 115g of cream cheese, 120g of powdered sugar, 1.5 tbsp of heavy cream, and 0.5 tsp of vanilla bean paste. Whisk until perfectly smooth and pourable.
10. Once the cookies are no longer hot to the touch, drizzle the glaze over the tops in a zig zag pattern. Let the frosting set for 5 minutes before serving.