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Dessert Mash-Ups:Cookies,Brownies and Bars Together At Last:Cinnamon Roll Cookies


No one can resist a cinnamon roll cookie,especially when they are based on the well-beloved sweet bun.This is a splendid mash-up that preserves the cherished flavors along with creating a new treat.It is an revision that keeps it simple for everybody while delivering an artistic challenge.

This is a cookie that many novice bakers can make with straight forward directions along with essential advice.This recipe also incorporates ingredients that are low in budget and easily adaptable. This treat is also quicker to create then many cinnamon rolls;however it's not something to rush into since it's important to have these cookies chill to support appearance and texture.If time is ever an issue, I highly recommend to make them ahead of time along with baking them fresh the next day.Then lastly,a big bonus to the rolled cookie is they are mess-free compared to a sticky bun along with providing the same delicious flavors we all love.They are even more portable for us to enjoy and would excellent to serve with tea and coffee on a beautiful spring or summer day.



Although, I keep saying these cinnamon cookies are a match to every ones favorite cinnamon roll.It of course cannot compete in the texture department;however it certainly matches in flavor and appearance.This is simply a beautiful spiral cookie that has the texture of a buttery sugar cookie along with a sweet brown sugar-cinnamon filling.Then to top it all off its drizzled with a smooth cream cheese glaze,which I feel in the end helps the most with mimicking the idea of a cinnamon roll.


Overall,I have to give this cinnamon roll cookie a two thumbs up for its simplicity,creativity as well as its ability for adaptability.It would certainly impress the cinnamon roll lovers out there.So try it out for yourself and let me know.


Cinnamon Roll Cookies


Cookies:

1/2 cup unsalted butter,softened
2/3 cup granulated sugar
1/2 cup packed brown sugar,divided
1 large egg
1 tsp vanilla extract
1/4 tsp salt
2 cups all purpose flour
2 tsp ground cinnamon

Frosting
1 1/2 cup powdered sugar
1 1/2 tsp vanilla extract
6 to 8 tsp milk


Or Cream Cheese Glaze (optional):

1 cup powdered sugar
1 1/2 tsp vanilla extract
2 tbsp cream cheese
1-2 tbsp milk

Cookie


Stand mixer with a paddle attachment.Creamed together butter,granulated sugar and 1/4 cup of the brown sugar.Beat in the egg and vanilla.Added the salt and flour,beating until the dough just comes together.

 
Stirred together the remaining 1/4 cup brown sugar and cinnamon in a small bowl,setting aside.


 Formed the cookie dough into a smooth ball and cut in half to create even sized balls.


 Placed a large sheet of wax paper on the cutting board.Placed half of the dough on the sheet, flatten slightly.Placed another piece of wax paper on top and rolled the dough out to an 8 inch square,using a rolling pin.Removed the top sheet and began sprinkling half of the brown sugar-cinnamon mixture on the dough.


  Rolled up the dough tightly and gently pushed the ends in.Repeat the same process with the second half of the dough.Covered the cookie dough in the wax paper/saran wrap and refrigerated until firm,at least 1 hour.


Preheat the oven to 375F.Line two cookies with parchment paper.


Once the dough was firm.I sliced the dough logs into 1/4 to 1/2 inch thick cookies.Placed the sliced cookies on the prepared sheets, 2 inches apart.Bake for 8 to 10 minutes,until bottoms just turn golden brown.Cooled for 5 minutes on cookie sheets and remove,placing on a cooling rack.Let cool completely before adding frosting or glaze.

For Frosting:With a stand mixer, combine powdered sugar,vanilla and milk.Transfer frosting to a plastic bag and cut off one small tip.Pipe onto cookies,chill to set frosting.
 
For Cream Cheese Glaze:With my stand mixer,I combined powdered sugar,cream cheese, vanilla and milk.Beating to create a glaze.Transfer the glaze to a plastic bag and cut off one small tip.Working quickly to drizzle glaze on cookies.Chill cookies to set glaze.

 Store in an airtight container for up to 4 days (room temp).Or store in refrigerator or freeze up to 3 months. 

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