Friday, December 9, 2011

Day 9: Cinnamon Roll Cookies

One of my Business Man's ultimate comfort foods is a freshly baked cinnamon roll, slathered with frosting. (And it just might be one of mine, too.) 





So when I saw these cookies pop up on Pinterest, I knew I had to try them. For the sake of my Business Man, ya know.


Besides being utterly cute, these cookies are fantastic. Pretty much like a cinnamon roll in cookie form. Slightly chewy in the center, crisp on the outside. Perfectly cinnamon-y.


They're prepared in the traditional cinnamon roll way - roll out the dough, layer on the butter & cinnamon-sugar, roll up tight, and then slice. Just as fun as cinnamon rolls, but no scary yeast to work with.







I took some in for my first period class this morning, and one of my kids claimed, "They taste just like Cinnamon Toast Crunch!" And come to think of it, they do. (And Cinnamon Toast Crunch rocks! Definitely my favorite cereal as a child. And teenager, heh.)


And just because it has 'cookie' in the title, doesn't mean you can't eat them for breakfast. Because my Business Man totally gobbled up about five this morning before he left for work.  



Anybody else excited it's Friday? I'm excited to get baking this weekend... big surprise there, haha. :)

Cinnamon Roll Cookies


  • For the cookies
    • 2 cups plus 2 tablespoons all-purpose flour
    • 1 teaspoon cinnamon
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup butter, softened
    • ¼ cup sugar
    • ¼ cup brown sugar
    • 1 egg yolk
    • ¼ cup applesauce
    • 1 tablespoon light corn syrup
    • 1 teaspoon vanilla extract
  • For the filling
    • 3 tablespoons butter
    • ½ cup brown sugar
    • 1 tablespoon cinnamon
  • For the glaze
    • ½ cup powdered sugar
    • 2-3 tablespoons milk

Method

In a small bowl, combine flour, cinnamon, baking soda, and salt. In a medium mixing bowl, beat together butter, sugar, and brown sugar. Beat in egg yolk, applesauce, corn syrup, and vanilla. Gradually beat in flour mixture until just combined. Cover with plastic wrap and refrigerate 30 minutes.

Meanwhile, prepare filling. Melt 3 tablespoons butter in small microwaveable bowl. Combine 1/2 cup brown sugar and 1 tablespoon cinnamon in another small bowl.

After dough has chilled, remove from refrigerator onto a floured surface. Divide into two parts. Roll out one half into a rectangle, about 6 inches by 12 inches. The dough should be 1/4-inch thick. Brush with half the melted butter; sprinkle with half the cinnamon-sugar. Roll dough up, beginning with the long side. Place seam-side down on plastic wrap and cover tightly. Repeat with the other half of dough. Refrigerate 30-45 additional minutes.

When ready to bake, preheat the oven to 350*F. Take dough out of refrigerator, and cut into 1/2-inch thick slices. Places slices onto baking sheet and flatten slightly with the bottom of a glass.

Bake 10-12 minutes until lightly browned. Let cool.

To prepare glaze, whisk powdered sugar and milk into a drizzling consistency. Drizzle over cookies.

1 comments:

Vanessa @ Gourmet Runner said...

Oh, wow - this sounds amazing! I think this might even be better than actual cinnamon rolls, because I love the idea of slightly crispy edges. YUM!

 
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