Wednesday, November 2, 2011

Cinnamon Roll Cookies

Cinnamon Roll Cookies
As shared from the Kitchen of Once Upon a Plate by Mari
Makes about 2 dozen two-inch cookies
2 cups all-purpose flour, plus additional 2 tablespoons flour
1 teaspoon ground cinnamon, plus 1 tablespoon ground cinnamon (divided use)
1/2 teaspoon baking soday
1/2 cup butter, soft room temperature, plus 3 tablespoons (divided use)
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup brown sugar, plus 1/2 cup (divided use)
1 egg yolk
1/4 u applesauce
1 tablespoon light corn syrup
1 teaspoon vanilla
1/2 cup confectioner's sugar (sifted)
1 to 3 tablespoons milk 
In a medium bowl thoroughly whisk flour, salt, baking soda and cinnamon until ingredients are evenly blended and no lumps are present.
In the bowl of a stand mixer fitted with paddle attachment,  beat 1/2 cup butter, 1/4 cup granulated sugar, 1/4 cup brown sugar until light colored. To the mixture add egg yolk, applesauce, corn syrup & vanilla. Beat until well incorporated.  Remove paddle and bowl from mixer. With a wooden spoon or stiff spatula fold flour mixture into butter mixture until just combined. Divide dough into two equal pieces, wrap in cling film; refrigerate for 30 minutes to an hour. While dough is chilling combine 1 tablespoon cinnamon & 1/2 cup brown sugar in a bowl; whisk to mix evenly. Set aside.
When dough has chilled, roll out into a rectangle 1/4-inch thick. The dough is sticky, so I like to either roll between two silpat/silicone baking mats, or waxed paper which has been sprayed with a little oil spray (like Pam). Place one oiled wax paper facing up, place the dough, then top with another sheet of wax paper (oil side down), then begin rolling. With a pastry brush, spread 1 1/2 tablespoons of soften butter on dough; sprinkle 1/2 of the cinnamon & sugar mixture evenly over the butter; gently pat into the dough.  Form log by rolling log from the long side, roll firmly and place seam side down on parchment paper or plastic cling film; wrap air-tight.  Repeat entire process with second half of dough. Place both wrapped logs in the refrigerator and chill for 45 minutes to an hour.
When chilled, remove from refrigerator and slice each log into 1/2 inch slices, place slices on parchment lined, or baking mat lined baking sheets, leaving about 1" between each slice on all sides.  Bake in a 350˚ (F) oven for about 8 to 10 minutes until lightly browned.  Remove from oven, allow to cool on baking sheet for 2 to 3 minutes, then place each cookie on a wire rack to cool.
Make Glaze:
Sift powdered sugar place in a small bowl;  drizzle in milk until desired glaze consistency is reached.  Drizzle tops of cookies with glaze. Glaze will dry completely, store cookies in an airtight container.


Adapted from several Cinnamon Roll/Bun cookie recipes

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