23 May 2012

Cinnamon Roll Cookies

If you don't enjoy Cinnabons then you should probably just leave this website, turn off your computer, and crawl under the covers in shame.  Don't come out until you have learned your lesson and are willing to run straight into your kitchen tossing flour and sugar everywhere until you fall into a dessert coma.

I love me a cinnamon roll any day, but you know what? Even I cannot eat a cinnamon roll every day.  Okay, maybe I can, but I probably won't.  Plus, after cleaning up THAT mess day after day, I'd get sort of tired.  

Cookies aren't messy.  Well, they aren't AS messy as cinnamon rolls.  Or maybe I'm the only one who completely destroys kitchens during cinnamon roll creation.  Either way, I don't think these are nearly as messy...and they don't take nearly as long.  They aren't a cinnamon bun, but you know what? They'll get the job done.  And they are delicious as they do it.

I doubled the recipe for this and (still) almost didn't have enough to send into work with Aaron.  But I'm sure that had nothing to do with the amount of dough I ate during this cookie cooking process.

I know nothing about that.

Cinnamon Roll Cookies

  • 1/2 cup powdered sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 tsp salt
  • 1 ½ tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 ½ tsp cinnamon
  • 1 large egg white
  • 1 tbsp water
For the Icing:
  • 1/4 cup powdered sugar
  • 1-2 tsp milk
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the powdered sugar, butter, salt and vanilla. Add the flour and mix on low speed until the dough starts to come together.
  2. Transfer the dough to a piece of parchment or waxed paper. Roll out into a 9×12 inch rectangle. Whisk egg white with water until foamy, and brush on the surface of the rolled dough.
  3. In a small bowl, mix together the sugar and cinnamon. Sprinkle it evenly over the dough. Starting with the long end, roll the dough into a log, sealing the edge. Wrap it in plastic wrap and freeze until firm.
  4. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  5. Remove the dough from the freezer and unwrap from the plastic wrap. Using a sharp knife, gently cut into 1/2-inch slices. Transfer them to the prepared baking sheet.
  6. Bake the cookies 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a wire rack to cool.
  7. To make the icing, in a small bowl mix together the powdered sugar and milk until smooth and desired consistency. Drizzle over cooled cookies.
Interested in learning about our upcoming military move overseas?  Check out my other (new) site called Where in the World is Kacey? and Monday's post: PCS Purge Talk #1.

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