Wednesday, November 9, 2011

Cinnamon Roll Cookies

The recipe for this week is the cinnamon roll cookie recipe I made for Allie's 11th birthday. I saw these on Pinterest and thought that looked awesome and totally up Allie's cinnamon roll-loving alley.
They were a bit labor intensive, but with some elbow grease and simple modifications, they turned out totally delish.

My cookies

Cinnamon Roll Cookies


- 2 cups flour, plus 2 tbsp flour
- 1 tsp cinnamon, plus 1 tbsp for divided use
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c butter, softened, plus 3 tbsp for divided use
- 1/4 c sugar
- 1/4 c light brown sugar, plus 1/2 c for divided use
- 1 egg yolk
- 1/4 c applesauce
- 1 tbsp light corn syrup
- 1 tbsp vanilla

For the glaze:
- 1/2 c powdered sugar
- 2 - 3 tablespoons of milk


1. Sift flour, cinnamon, baking soda, and salt together. Set aside.

2. Place 1/2 c butter, sugar, and brown sugar in stand mixer bwol fitted with a paddle attachment and beat until light in color (I used used a regular hand mixer). Add egg yolk, applesauce, corn syrup, and vanilla. Beat to combine. Turn off mixer.

3. Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined. Dough may have some flour streaking. Do not over mix. Divid dough in half and wrap in waxed paper and refrigerate for 30 minutes. (I ended up needing to refrigerate much longer, or put it in the freezer.)

4. Place remaining 1 tbsp of cinnamon and 1/2 c brown sugar in a bowel and whisk to combine. Now divid cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside.

5. Remove one wrapped dough. Dough will be sticky so place it between two pieces of wax paper and oll out dough to 1/4 inch thickness. (I found that I needed to put rolled dough back in the refirgerator/ or freezer sandwiched between these sheets of wax paper so it could get cold enough to peel off the wax paper and roll up.)

6. Using a pastry brush, spread 1 1/2 tbsp of softened butter on dough. Then sprinkle hald of the cinnamon and sugar mixture on top and gently press it into the dough. Roll up dough, beginning with the long side. Place roll seam side down on plastic wrap and cover tightly.

7. Repeat this once more with remaining dough and 1 1/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30 -45 minutes.

8. Remove chilled roll and cut into 1/2 inch slices. (Alternately, you can pinch off 1 1/2 tbsp size dough and roll into a ball for a cookie shape.)

9. Bake at 350 degrees for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.

To make glaze:

1. Sift powdered sugar and add 1 tbsp of milk at a time until drizzling consistency is achieved.

2. When cookies are completely cool, drizzle tops with glaze and let stand at room temperature until glaze dried completely. Store cookies in airtight container.


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