Best Cinnamon Roll Cookie Recipe
It’s time to bake the Best Cinnamon Roll Cookie Recipe... WHY? Because when the Holiday Season comes rolling around, as it does every year, and that means it’s time to start living according to the that stress free schedule. Up in the morning… get everyone dressed… get everyone fed… pack lunches…. wave good-bye! Then head back into the house for a cup of coffee and a day in front of the TV and naps.
KIDDING!
The Holiday Season… this means my bank account begins to hemorrhage as we walk through the mall shopping for the perfect gifts for everyone I’ve ever met.
Ahhh… the Mall…. hoards of frenzied shoppers and that smell of cinnamon that wafts out of the Cinnabon Shop. Mmmmmmm cinnamon…. the perfect antidote for the the madness that swirls around me this time of year.
But.. Cinnabons are a calorie BOMB… over 700 calories for one. Sigh. I have to stride through the mall for hours to come close to working that off.
The answer? Cinnamon Roll Cookies… they are small, but packed with flavor. (Truly, this really is the BEST Cinnamon Roll Cookie Recipe … I’ve tried them all!) Now.. I’m not suggesting that these are a diet food (unless you are living on a diet of butter and sugar, and after days like today, I’m seriously considering it), but a few of these won’t wipe out your daily allowance of calories.
This simple cookie is made in a food processor… flour, sugar, butter and a bit of maple syrup… then rolled up around more sugar, and some cinnamon. Mmmmm.
I took some of these along in for the schools annual Holiday Concert… they VANISHED!
Added bonus… they are easy to make, and you can set the dough up ahead of time to just slice and bake as needed.
Best Cinnamon Roll Cookie Recipe
Best Cinnamon Roll Cookie Recipe
Ingredients
- DOUGH
- 2 cups Unbleached Flour
- 1/4 cup Granulated Sugar
- 1 cup Butter
- cubed
- 1/4 cup Maple Syrup
- FILLING
- 3/4 cup Brown Sugar
- 1 egg white
- 1 1/2 tsp Ground Cinnamon
- BRUSH WITH
- Maple Syrup
- ICING
- 1 cup Powdered Sugar
- 2-3 Tbl Milk
Instructions
- Make the Dough-
- Stick the Flour, Sugar and Butter in a food processor, pulse a few times until it looks like sand.
- Add the Maple Syrup, let the processor run until it comes together as a dough.
- Cut the dough in half... wrap each half in plastic wrap... flatten to a disc - this will make it easier to roll later.
- Stick the dough in the refrigerator for an hour (or freezer for 15 minutes)
- While it's chilling... make the Filling
- Mix the brown sugar and cinnamon together
- Put the egg white in a small bowl, beat it a bit to break up the eggy strands
- Take the one of the Dough rounds from the fridge, lay it on the counter or table on a big piece of plastic wrap, cover with another (trust me, the plastic wrap makes it easier to roll out, and then wrap up later), and roll to a 10 by 15 inch rectangle (no, you don't need to get a ruler... just eyeball it)
- Trim the edges up a bit... add the bits to the ends.... roll flat... about 1/4 inch thick
- Using a pastry brush, brush the egg white lightly on the dough. This helps the roll stick together (yes, I've tried leaving it out... it makes a mess... bits fall off, so just use it.)
- Sprinkle half of the brown sugar/cinnamon mix on the rectangle. Spread it evenly to the edges.
- Roll the dough up from the short end. Use the plastic wrap to help you roll it, and keep it tight.
- When it's all rolled up, wrap in plastic wrap, and put it in the fridge again for an hour (or freezer for 15 min)
- (yes... it's a lot of steps, but these are really good cookies, so plug away)
- Repeat with other disk
- Now..go read a magazine...
- preheat your oven to 325 degrees F
- Cover 2 baking sheets with Parchment Paper
- Take your roll out of the fridge... slice (with a sharp knife) into 1/4 inch slices.
- Lay the slices on the parchment paper
- Use a pastry Brush to brush the cookies with Maple Syrup
- Bake for 15 to 18 minutes.. you want light brown... go 20 if you want a crisper cookie ( my friend loves them that way... she's a dunker though)
- Take them out of the oven,and put the parchment onto a cooling rack
- When cool...
- Mix the Powdered Sugar and Milk to make Icing...you want the consistency of Elmer's Glue
- Put the icing into a baggie, clip the corner, and drizzle the icing on the cookies.... you can do a Jackson Pollack painting if you want... I tend to go in one direction.
- Let it set
- NOW EAT
Make Rolling Out Cookies a SNAP
I love my Marble Slab for rolling out cookie dough… it’s cold and smooth, so dough doesn’t get sticky. This rolling pin makes measuring the thickness of the dough so much easier…
Sur La Table White Marble Pastry Board HK165-50, 16
Joseph Joseph 20085 Adjustable Rolling Pin Removable Rings Beech Wood Classic for Baking Dough Pizza Pie Cookies, Multicolored
&
Cinnamon Roll Cookies… Step By Step
Wrap the Dough in Plastic Wrap
A square disk is good… makes it easier to roll later
Now put it in the fridge or freezer
Roll Out to Rectangle approx 10 by 15 inches
Trim the sides and add to the end
Brush With Egg White… Then Sprinkle with Brown Sugar/ Cinnamon Mix
Spread it evenly
Roll Up the Dough
Use the Plastic Wrap to Help You
Wrap Up the Roll
Stick it in the Fridge or Freezer
Slice the Dough Log
About 1/4 inch thick
Put the Cookie Rolls On Parchment Paper
maybe 1 1/2 inches apart
Brush Cookies with Maple Syrup
Real is great, imitation will work
Bake Until Lightly Browned… maybe 15 to 16 minutes
If you want them crispy… go 18 to 20
Put the Icing in a Pastry Bag or Plastic Baggie… Clip the Corner… Decorate the Cookies
Kids love doing this… they love to splatter icing
Plate and Eat
or just eat….
These are GREAT Take-Along Cookies
These cookies are a hit at potluck breakfasts…. bake sales…. luncheons…. teas…. any time you need to take a cookie
Make Cookie Carrying EASY
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