Thursday, December 16, 2010

Cinnamon Roll Cookies

While my kids were playing outside the other day, it dawned on me:
I have three children who can independently zipper coats, put on snow pants, boots, mittens, hats, and scarves WITHOUT MY HELP.
This is a beautiful thing... second only to being potty trained.
Oh wait, I can't forget about sleeping through the night.
Okay, revised list:

1. Sleeping through the night.
2. Potty trained.
3. Zippering coats, put on snow pants, boots, mittens, hats, and scarves.

While they were busy outside, I was busy inside baking these little beauties...


Cinnamon Roll Cookies
(from Twin Tables adapted from Culinary in the Desert)
((Printable Recipe))

Ingredients:
1 1/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
4 T. unsalted, soft butter
1/3 c. granulated sugar
1/3 c. brown sugar
1 egg white
1 tsp. vanilla

The Filling:
2 T. maple syrup
2 T. packed brown sugar
1/2 tsp. cinnamon

The Glaze:
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla

Directions:
1. Combine the dry ingredients and "sift" together with a whisk.  Set aside.

2. Cream the butter and sugars together.  Add the egg white and vanilla.

3. Add the dry ingredients just until combined.

4. Roll between two pieces of parchment paper or wax paper to form a 12-inch square.  Chill for about 30 minutes.

5. Carefully peel the bottom paper off the dough.  Flip the dough and do the same with the other paper. Top the chilled dough with the maple syrup and then sprinkle with the cinnamon and brown sugar.

6. Carefully roll the cookie dough up in a spiral and wrap in plastic wrap. Freeze until firm.

7. Preheat your oven to 350 degrees F.

8. Slice into 1/4-inch slices and bake on a parchment lined sheet pan for 8-10 minutes.  Place the sheet pan on a cooling rack and allow the cookies to cool on the sheet pan for about 10 minutes.  Remove them from the sheet pan and continue cooling them on a cooling rack.

9. Drizzle with the powdered sugar glaze.


Enjoy!
















30 comments:

  1. My word, how adorable these are! Big visual impact that I'm certain is backed by flavor...Thank you for sharing this clever recipe and Happy Holidays to you & yours!

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  2. These look fun! I'm going to try them. And I love "crunchyrock"!
    --Gena

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  3. my daughter definitely thinks your a rock star with these cookies!!! OMG....cinnamon roll in a cookie!!!! Awesome recipe!

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  4. Looks wonderfully delicious, I am just wondering what reason you would have to put baking soda into the dough? x

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  5. @Katharina,
    I don't know why the baking soda, but the cookies are so amazing I don't question it. They turn out amazing! :-)

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  6. I am very new to baking so please don't judge when I ask the question: What does the recipe mean when you 'Cream' the sugar and butter together? Thanks

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  7. No judging at all! :) To cream the butter and sugar basically means you want to beat your room temperature butter and sugar together until they are light and fluffy. Light meaning that the color should lighten slightly and fluffy meaning that the volume should increase slightly because of the air you are beating into it. This should take about 3 to 4 minutes. Scrape down the bowl in between that time with a rubber spatula to make sure any sugar and butter on the sides and bottom get mixed in as well.

    I hope you enjoy these as much as I do!

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  8. Thank you very much!!! That helps alot ! :)

    Also one last thing: how long do I let the butter sit out at room temperature before I cream it with sugar?

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  9. I find the time it takes to bring butter up to room temperature changes with the season. Since you are only using half a stick here (4 Tablespoons) it won't take as long. I'd say leave it out for an hour on the kitchen counter. You should just begin to be able to bend the butter in half. That's a sign that it is the right temperature. Basically you don't want it hard. You could microwave in a pinch but I find you get spots that melt and spots that are hard. If you want to microwave I would start at 5 seconds and see how it feels.

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  10. Is there any reason you didn't use the whole egg? Just curious. Also, I am at a high altitude (Colorado)and my dough was very crumbly when mixed as directed. I added another egg white and then it needed just a little more, so I added the yolk as well. I hope that doesn't affect the consistency of the cookie! They are chilling in the fridge now, I can't wait to try them!

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  11. Robbie,
    I'm not sure why the egg white. I took the recipe right from the source listed above. I have made these cookies at least 5 to 6 times in the past month and we just love them. Hope they turn out for you at a high altitude. :)

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  12. They turned out great!! I just added an extra egg to the mix before rolling. Delicious! Thank you!

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  13. Oh, yum! I can't wait to be sleeping through the night either :) Just met you through FB :) Following along now!

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  14. Hello, these look fabulous! Just wondering, do these cookies turn out soft and chewy, or cruchy?

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    Replies
    1. Kind of in between, but more on the chewy side. Defiantly not crunchy (as long as you don't over cook them.)

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    2. Thank you! I love a on-the-chewier-side cookie, as does my family, and plan on making these right now!!!! Would it be terrible to substitute regular for-waffles syrup for the super expensive maple kind?

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    3. That will would fine. I use my homemade pancake syrup which would be similar to store bought. http://www.crunchyrock.com/2010/11/recipe-homemade-pancake-syrup.html

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  15. I wish this had photos... I'm confused on step 4..... roll between parchment paper, but make a sqaure? Then I'm lost

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    Replies
    1. You place the dough between two pieces of parchment paper so it won't stick. Instead of rolling it out into a rectangle like you would for cinnamon rolls, you roll it into a square shape.

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    2. Like roll it with a rolling pin? Would a rectangle work too or no?

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    3. Yes, with a rolling pin, just like cinnamon rolls. I suppose a rectangle might work. I just went with the same directions as the original recipe (linked above) and it has always worked for me.

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  16. I love cinnamon buns so when I found this site and recipe, I just had to try my hand at making them. They are unbelievably DELICIOUS and so visually BEAUTIFUL! Thank you for this recipe and I have to say, I love the name of your blog - totally awesome!

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    Replies
    1. Aw, thank you so much, Nellie! I'm glad you liked them. They are one of my favorites. :)

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  17. these look awesome! how many cookies does this make?

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    Replies
    1. It depends on how thick you slice them. But if I remember correctly, you should get about 2 1/2 to 3 dozen cookies out of a batch.

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  18. How long can these be kept in the refrigerator?

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  19. I'm a little worried because the dough is way to dry and crumbly....is it suppose to do that..I rolled it between the paper and it still not coming together to well.

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  20. Can you use Whole wheat or Oat flour for this recipe?Or does it have to be All purpose? Also, is it possible to cut down the amount of sugar ...?

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