CINNAMON BUN COOKIES
www.RecipeGirl.com
VANILLA COOKIE DOUGH
½ cup (2 ounces) powdered sugar
¾ cup (1½ sticks, 6 ounces) unsalted butter
½ tsp salt
1½ tsp vanilla extract
1½ cups (6¼ ounces) unbleached all-purpose flour
MIDDLE:
1 large egg white
1 Tbs water
¼ cup granulated sugar
1½ tsp ground cinnamon
ICING:
½ cup powdered sugar
2 Tbs heavy whipping cream
½ tsp vanilla extract
½ tsp ground cinnamon
1. Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.
2. Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9×12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.
3. Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool.
4. Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).
Yield: 2 dozen cookies
Recipe Source: Adapted from King Arthur Flour Cookie Companion
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“If you’re a fan of cinnamon rolls, you’ll love these cookies. They are delicious… with or without the icing!”
-San Diego, CA
3 Comments
These look delicious! I’ve been searching for a cinnamon pinwheel recipe trying to duplicate the one my husband’s granny made him as a child. He said they were crispy-are these, and if not, how can I get them that way??? He said the cinnamon/sugar/butter mixture hardened on the bottom of hers-help recipe girl!
[Reply]
RecipeGirl Reply:
July 2nd, 2009 at 7:48 AM
Ali- They’re not soft, but I wouldn’t say these are ‘crispy.’ I suppose you could get them more so that way if you baked them longer. They’re awfully good though! Let me know if you experiment w/ them! Good luck…
[Reply]
The first time I made these cookies I overcooked them a little because I wasn’t sure how they’d look finished. Even a little burnt, these cookies are amazing. They’re even better not burnt, of course, but a cookie that tastes good burnt is a really damn good cookie.
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I made these last year for Christmas, they were a HUGE hit.So i bookmarked it and here I am again to make them!! yumm!
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