Cinnamon Roll Cookies

Mmm... the moose agrees - those look delicious!!

Have I mentioned my cinnamon obsession? I am sure I have. In fact I know I have. Anyways, these are my absolute favourite cookies to make at Christmas – and yes I realize it is now well after Christmas but I am very behind on my posts! So this will have to do for now! I won’t add any other Christmas recipes but this one is SO SO good!

Between the buttery rolled dough is the delicious cinnamon that is reminiscent of a good cinnamon bun. Top that with a little drizzle of icing and you have one amazing cookie! Seriously, I love this cookie! They are the perfect texture and so delicious that they are worth the little extra work it takes to make them!

Cinnamon Roll Cookie (makes about 40 cookies)

Dough
  • The flattened and sprinkled dough.

    3 cups flour

  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup butter, room temp
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
Filling
  • 1/2 cup white sugar
  • 2 Tb ground cinnamon
Icing
  • 1 cup icing sugar
  • 1/4 cup warm water
  • 1/2 tsp meringue powder (optional but it makes it harder and adds a nice textural contrast)
  1. Use the parchment paper and gravity to help you roll it up.

    For the dough, whisk together flour, baking powder, cinnamon, and salt.

  2. Beat butter and brown sugar with a mixer until fluffy and creamy. Add eggs and vanilla and continue to beat until well mixed.
  3. Slowly add the dry ingredients to the wet until incorporated.
  4. For the filling, in a small bowl stir together sugar and cinnamon.
  5. On a piece of parchment paperpat dough into a rectangle, about 9×16 inches,  using your hands. It really helps to wet your hands as the dough is very soft and will stick to your hands.
  6. Sprinkle about 2/3s of the of the cinnamon-sugar over the dough.
  7. Roll the dough into a log from the long side using the paper to help you (see picture). Dust the outside of the log with the remaining cinnamon-sugar. Wrap in plastic wrap and refrigerate at least 3 hours.
  8. Preheat oven to 350° and line two baking sheets with parchment paper.
  9. Slice & Bake! Mmm...

    Slice chilled dough into 1/2 inch thick slices and arrange on the baking sheets about 1.5 inches apart. Bake 10 minutes or so until they just barely begin to get golden. Let sit cool on the baking sheet 3-4 minutes before transferring to a cooling rack to cool completely.

  10. Once cooled, mix together the icing ingredients and drizzle over the top. Leave at least an hour to dry. Then ENJOY!

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5 Comments on “Cinnamon Roll Cookies”

  1. rebecca says:

    These look amazing!!!! They would be perfect for a brunch potluck!

  2. glad i’m not the only one who seems to use cinnamon by the truckload!!! it’s good for your blood sugar isn’t eat?!?!? i will tell myself this when i’m eating those cookies, yumm!

    • Apparently it helps regulate your blood sugar! I love putting it on everything 🙂 (And since sugar is bad for you because it raises blood sugar so quickly, these cookies would almost be alright since the cinnamon would combat that!)

  3. […] Becky from Bex Bakes and Cakes These blondies look so scrumptious! And so do these cinnamon roll cookies!! […]


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