Cinnamon Roll Cookies
Forget the weights get your bicep curl on in this hand to mouth cookie lift. For a heavier lift, stack a few cookies together. Then have a few more for some extra reps and your arms should be perfectly sculpted. See these cookies not only taste good, but they will make you look good. No lie.
Alright all story telling aside, the cookies have a crisp edge with chewy crumb and a soft crackle from the glaze. I traded in the soft dough of a traditional cinnamon roll for a cookie crumb and the only thing I think you’ll miss are a few calories.
A few notes:
- Keep in mind the dough will be sticky, so I used wax paper to guide the dough into a roll. If the dough does not peel away from the wax paper while rolling place dough back in refrigerator to chill, this will make it easier to roll.
- The dough will not be a tight roll as the dry cinnamon mixture will keep the dough from completely sticking together. Don’t worry the cookies will form just fine once baked.
- Alternately, once the cinnamon and sugar is pressed into the dough you can fold the dough onto itself into a large mass and pinch off 1 ½ tablespoon of dough and roll it into a ball for a traditional cookie form (see picture above).
Cinnamon Roll Cookies
Makes approximately 4 dozen two inch cookies | Preparation: Line bake sheet with parchment paper and heat oven to 350 degrees F.
- 2 cups of flour, plus 2 tablespoons flour
- 1 teaspoon cinnamon, plus 1 tablespoon for divided use
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened, plus 3 tablespoon for divided use
- ¼ cup granulated sugar
- ¼ cup light brown sugar, plus ½ cup for divided use
- 1 egg yolk
- ¼ cup applesauce
- 1 tablespoon of light corn syrup
- 1 teaspoon vanilla
- For the glaze
- 1/2 cup powdered sugar
- 2-3 tablespoon of milk
- Sift together flour, cinnamon, baking soda and salt. Set aside.
- Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
- Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined. Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside.
- Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with reamining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes.
- Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape. See above picture.)
- Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.
To make glaze:
- Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.
- Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Store cookies in an airtight container