Cinnamon Roll Cookies

Cinnamon Roll Cookies - Pocketful of Sugar

I forgot to take a picture of my finished product.. They were eaten before I had a chance! So I had to borrow this picture from Bakers Royale Blog 🙂

Guys, I’m about to blow your mind. Cinnamon Roll Cookies. Yep, those are real! They’re so so good. Like dangerously good. I got this recipe from the Bakers Royale blog. These cookies have a glorious crispy edge with a soft crackly center. And the glaze on top just seals the delicious deal. One of the greatest discoveries I’ve had in a while.. if I must say….

INGREDIENTS:

2 cups of flour, plus 2 tbsp for rolling

1 tsp cinnamon, plus 1 tbsp  for divided use

1/2 tsp baking soda

1/2 tsp salt

1/2 cup softened butter, plus 3 tbsp for divided use

1/4 cup sugar

1/4 cup brown sugar, plus 1/2 cup for divided use

1 egg yolk

1/4 cup vegetable oil

1 tbsp light corn syrup

1 tsp vanilla

For the glaze:

1/2 cup powdered sugar

2-3 tbsp milk

DIRECTIONS:

1. Sift together flour, cinnamon, baking soda and salt. Set aside.

2. Mix 1/2 cup butter, sugar, and 1/4 cup brown sugar with a mixer until light and fluffy. Add in egg yolk, vegetable oil, corn syrup and vanilla and beat until well combined.

3. Using a spatula, fold in the flour mixture until just combined. Dough may be “crumbly” at this point, don’t fret! Mix the dough together with your hands to make it more combined. Divide the dough in half and wrap both halves in plastic wrap and refrigerate for 30 minutes. This helps the dough solidify and makes it easier to work with.

4. While the dough is refrigerating, preheat the oven to 350 degrees. With a mixer, beat together the remaining cinnamon, butter and brown sugar until its well combined. Divide that mixture into two and set aside.

5. Remove the chilled dough from the refrigerator. The dough will be sticky, so place it between two large pieces of wax paper and roll it out until its a 1/4 inch thick rectangle. Spread half of the cinnamon, sugar, and butter mixture over the dough until its evenly distributed. Roll the dough into a cylinder from the long side. Place the roll seam side down on plastic wrap and cover tightly. Repeat this once more with the second half of dough and place both rolls in the freezer for 15 minutes to harden.

6. Remove cold dough and cut into 1/2 inch slices. Place the sliced dough on a parchment lined baking sheet and bake at 350 degrees for about 10 minutes or until lightly brown. Let cool for 2 minutes on baking sheet then remove them and place them on a wired rack to cool completely.

For the glaze:

1. Combine the powdered sugar and milk until drizzling consistency is achieved. Drizzle the tops of cookies with glaze and let them sit at room temperature until the glaze dries completely. Store them in an airtight container and ENJOY!! 🙂

[Yields about 4 dozen 2-inch cookies]

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2 thoughts on “Cinnamon Roll Cookies

  1. Alright. It’s 8am Saturday and after reading your post and comparing the ingredient list with my pantry I am going to make these….right now! I do not have corn syrup though. I not not much of baker so I am not sure if this is going to work or not, but I am going to substitute pure maple syrup…hope it works! Thank you for the idea!

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