Monday, December 19, 2011

Cinnamon Roll Cookies

I love cinnamon.

So it should be no surprise to you that when I saw saw these cookies online I new I had to make them.  I saw this recipe on "In Katrina's Kitchen".  The original recipe calls for a glaze and I really wish I did not skip it.  I was in a time crunch and was not able to make it, but I really think it would have kicked it up a notch.  The original recipe also suggests using sugar cookie mix.  I decided to make my homemade sugar cookie dough (which added to my time crunch), but think you could really use any recipe.  These cookies would be great with tea or left for Santa.

Cinnamon Roll Cookies
recipe adapted from In Katrina's Kitchen

Sugar Cookie Dough (recipe from Baked Perfection)
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) softened butter
1 1/2 cup sugar
1 1/2 tsp vanilla extract
1/2 almond extract
2 eggs

Mix together the flour, baking powder, and salt, set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly beat in the flour mixture until fully absorbed. Separate dough into two disks, wrap in plastic wrap, and refrigerate for a minimum of 2 hours or overnight.

Filling and Icing
1 tablespoon melted butter
1/4 c granulated sugar
1 tbsp. ground cinnamon
3/4 cup powdered sugar
1 tbsp. milk

Divide the dough into two halves. On a floured surface, roll each half of dough to about ¼-inch thickness. Brush with melted butter. In a small bowl, mix together sugar and cinnamon. Sprinkle this mixture evenly over dough. Begin to roll up dough, starting at the long side. Wrap in plastic wrap and put dough in the freezer for about 20-30 minutes (until firm – not hard).
Preheat oven to 375 degrees Fahrenheit.

Take dough out of freezer and begin cutting into 3/4 inch slices. Place slices about 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are lightly golden brown.
Cool for 2 minutes on the cookie sheet, then remove from cookie sheet to cooling rack. Cool completely.

In a small bowl, mix powdered sugar and milk until smooth. Drizzle icing over cooled cookies (making sure you have aluminum foil or waxed paper underneath cooling racks to catch excess icing).

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