Cinnamon Roll Cookies
Drumroll please! The winning cookie at the Annual River Falls Cookie Exchange in the category of Best Tasting was Cinnamon Roll Cookies or as some of us like to refer to as Rinny’s Cinny Buns.
I have been told that these cookies are somewhat labor intensive but as a consumer I can tell you that they are worth the effort. They would be absolutely perfect to enjoy with a cup of coffee on Christmas morning and I’m certain that if you left one out for Santa on Christmas Eve you will discover an extra present under the tree.
Rinny’s secret sauce was a sprinkle of cinnamon sugar on top of the icing so you just might want to give that a try. Enjoy!
Cinnamon Roll Cookies
Ingredients
Cookie Dough
- 2 3/4 c all purpose flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1 c unsalted butter room temperature
- 2/3 c white sugar
- 3/4 c light brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
Cinnamon Sugar Filling
- 1/3 c unsalted butter softened
- 1/2 c dark brown sugar
- 2 tsp cinnamon
Vanilla Glaze
- 1 c powdered sugar
- 3 Tbls heavy cream
- 1/2 tsp vanilla extract
- cinnamon sugar optional
Instructions
- In a mixing bowl, whisk together all purpose flour, baking soda, cream of tartar, and salt.
- In another bowl, beat together butter, white sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. You can use a hand beater or stand mixer fitted with the paddle attachment. Scrape the sides of the bowl down as necessary.
- Then add in the eggs and vanilla extract and beat again until fully incoporated.
- Add the dry to wet and beat together just until a dough forms. The dough will be soft and fluffy.
- On a large piece of parchment paper, sprinkle a bit of flour and roll out the dough into a rectangle.
- In a small bowl, make the cinnamon sugar spread by combining unsalted butter, dark brown sugar, and cinnamon.
- Spread it on top of the dough.
- Roll it up tightly and if it’s too sticky, add a little more flour. It’s ok if it’s not perfect. Wrap it using the parchment paper and pop in the freezer to chill for 20 to 25 minutes.
- Slice the log into 1 inch thick pieces and freeze for about 30 minutes.
- Preheat oven to 375°F.
- On a lined baking sheet, place 6 cookies to make sure they are spaced apart. Bake for about 12 to 14 minutes just until the edges are golden!
- Take out of the oven and allow to cool on the baking sheet until moveable. Transfer to a cooling rack to finish the cooling process.
- To make the vanilla glaze, whisk together powdered sugar, heavy cream, and vanilla extract. If it’s too thick, just heat it up for 15 seconds in the microwave.
- Spread the icing to cover the top of the cookie, sprinkle with some cinnamon sugar if desired, and once the glaze sets, they’re ready to enjoy!
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