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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cinnamon Roll Cookies Recipe

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This recipe for Cinnamon Roll Cookies is from Mama Pincus Bakes by Andrea Citron Pincus, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
COOKIES:

2 1/4 Cups All-Purpose Flour
1/2 TSP Baking Powder
1/4 TSP Salt
3/4 CUP Unsalted Butter, Room Temperature
3/4 Cup Sugar
1 Large Egg, Room Temperature
2 TSP Vanilla Extract

FILLING:

2 TBSP Butter, Melted and slightly cooled and divided (Margarine works well too)
1/4 Cup Sugar
1 TBSP Cinnamon
Directions:
Directions:
To make the Filling for the Cookies:

1. In a small bowl mix together 1/4 cup Sugar and 1 TBSP Cinnamon. Set aside.

To make the Dough for the Cookies:

1. Sift together, Flour, Baking Powder and Salt. Whisk well. Set aside.
2. In the bowl of a stand mixer, fitted with the paddle attachment, beat the Butter for 1 minute on high speed until creamy.
3. Lower the stand mixer to medium-high speed and add the 3/4 cup Sugar until completely creamy and smooth, about 2 minutes. Add the Egg and Vanilla Extract, beating again on high until all ingredients are combined, scraping down the sides and bottom of the bowl as needed.
4. Gradually add the dry ingredients and mix on low speed until all ingredients are well combined. If the dough still seems too soft, add 1 TBSP of flour until is becomes a better consistency for rolling.
5. Divide the dough into 2 equal parts. Roll each portion into a rectangle, about 9 x 7 onto a floured work space to about a 1/4" thickness.
6. Spread 1 TBSP Melted Butter (or margarine) onto each rectangle. Sprinkle the Sugar/Cinnamon mixture evenly over each portion of cookie dough.
7. Working slowly but carefully, tightly roll each rectangle into a 9 inch log. If the dough is cracking, carefully use your fingers to smooth it out. Some cracks are okay. Roll the logs loosely in plastic wrap and chill for at least 2 hours, or overnight
8. After 2 hours (or the next day), preheat oven to 350º F and line a large baking sheet with parchment paper.
9. Unwrap the dough from the plastic wrap, one log at a time and cut the dough into 1/2 inch slices. Place slices onto cookie sheet 2 inches apart and bake for 10 - 11 minutes or until lightly browned on the sides.
10. Remove cookies from oven and allow to cool on the baking sheet for 5 minutes, then transfer them to wire rack to cool completely before icing.
11. Cover and store cookies at room temperature for up to 5 days.
Number Of Servings:
Number Of Servings:
About 36 cookies
Preparation Time:
Preparation Time:
Total Time, 2 hours, 40 minutes, not including cooling time
Personal Notes:
Personal Notes:
Icing recipe can be found in Miscellaneous Section, under Frostings, Icings & Other Fillings.

These amazing cookies, are just like a Cinnamon Roll, but smaller and crispier. Another home-run!!!!!

 

 

 

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