Cinnamon. Roll. Cookies. Yes, that's right. You're welcome. These cookies are like crack...or how I'd expect crack to be since I've never done crack. Do people "do" crack? Annnnyyyyyway....I can eat a handful of these bad boys easy. They're soft, cinnamon-y, and the frosting is awesome. If you're a sucker for cinnamon rolls, you will overindulge in these. I promise.
These are a slice and bake cookie, which can be good and bad. Good because you can stock them in your fridge for when the craving hits. Bad because they take a little longer to make. But they're not too hard. You make the dough; roll it out; spread the filling; roll it up; chill the dough; and then slice, bake, frost and pop. Pop into your mouth that is. Just try to resist!
These are a slice and bake cookie, which can be good and bad. Good because you can stock them in your fridge for when the craving hits. Bad because they take a little longer to make. But they're not too hard. You make the dough; roll it out; spread the filling; roll it up; chill the dough; and then slice, bake, frost and pop. Pop into your mouth that is. Just try to resist!
Cinnamon Roll Cookies Recipe
Makes about 2 dozen
Print this recipe
For the dough:
1/2 cup powdered sugar
3/4 cup butter, softened
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour
For the filling:
1 egg white
1 tablespoon water
1/4 cup sugar
1 1/2 teaspoons cinnamon
For the frosting:
1/4 cup powdered sugar, sifted
1 tablespoon heavy cream
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
Make the dough by creaming the butter and powdered sugar together. Mix in the salt and vanilla until combined. Stir in the flour until incorporated. Chill for 10-15 minutes.
Roll the dough into a 9x12 rectangle.
Make the filling by mixing the egg white and water until foamy. Spread over the dough. Combine the cinnamon and sugar and sprinkle over the dough. Roll the dough up from the long end like a cinnamon roll. Seal the edges. Wrap in plastic wrap and refrigerate or freeze until firm.
Preheat your oven to 350 degrees. Use a sharp knife to cut the dough into 1/2 inch slices. Place on a greased baking sheet and bake for 12-15 minutes until lightly browned. Remove to a flat surface or a cookie rack to cool.
To make the frosting, combine the powdered sugar and cinnamon. Add the vanilla and cream and mix until smooth. Transfer to a ziptop or piping bag and snip the end off of it. Pipe the frosting into a spiral and let harden before stacking.
Source: Recipe Girl
Makes about 2 dozen
Print this recipe
For the dough:
1/2 cup powdered sugar
3/4 cup butter, softened
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour
For the filling:
1 egg white
1 tablespoon water
1/4 cup sugar
1 1/2 teaspoons cinnamon
For the frosting:
1/4 cup powdered sugar, sifted
1 tablespoon heavy cream
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
Make the dough by creaming the butter and powdered sugar together. Mix in the salt and vanilla until combined. Stir in the flour until incorporated. Chill for 10-15 minutes.
Roll the dough into a 9x12 rectangle.
Make the filling by mixing the egg white and water until foamy. Spread over the dough. Combine the cinnamon and sugar and sprinkle over the dough. Roll the dough up from the long end like a cinnamon roll. Seal the edges. Wrap in plastic wrap and refrigerate or freeze until firm.
Preheat your oven to 350 degrees. Use a sharp knife to cut the dough into 1/2 inch slices. Place on a greased baking sheet and bake for 12-15 minutes until lightly browned. Remove to a flat surface or a cookie rack to cool.
To make the frosting, combine the powdered sugar and cinnamon. Add the vanilla and cream and mix until smooth. Transfer to a ziptop or piping bag and snip the end off of it. Pipe the frosting into a spiral and let harden before stacking.
Source: Recipe Girl
