The Galley

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Ingredients:

  • 2 ¼  cups  all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened 
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract

Filling

  • 2 Tablespoons  butter, melted 
  • 1/4 cup granulated sugar
  • 1 Tablespoon ground cinnamon

Icing

  • 1 cup confectioners’ sugar
  • 3 Tablespoons milk
  • 1/2 teaspoon pure vanilla extract

Directions:

  1. Make the dough: Whisk the flour, baking powder, and salt together. Set aside.
  2. Beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Shape and fill: Divide the dough into 2 equal parts. Roll each portion out in a rectangle onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
  5. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Chill the logs of dough for at least 2 hours. 
  6. Preheat oven to 350°F. 
  7. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
  8. Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool.
  9. Make the icing: Whisk all of the icing ingredients together. Drizzle over cooled cookies. 

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Crystal Plant

Crystal is a Red Seal Chef who currently resides with her Husband in the Ottawa Valley. She Is the Food Service Co-Ordinator for the Algonquin College Waterfront Campus. She studied Culinary Arts at George Brown and has taken her studies abroad to Italy. With a passion for local food, she strives to stick to a farm-to-table lifestyle. She enjoys spending time in nature with her husband and two dogs.

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