By: Reeni from Cinnamon Spice and Everything Nice
A great new way to enjoy your cinnamon buns, this may be one of the most creative cookie recipes out there. Cinnamon Bun Cookies have all of the ooey gooey goodness that you love about cinnamon buns, but are in cookie form! How fun is that? Crispy around the edges with a soft center, the cookies are then topped with a sugary glaze. Don't pass up these dessert gems. After your first bite, you won't want to make another cookie.
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Yield: 2 dozen cookies
Cinnamon buns in the form of a cookie complete with the telltale swirly middles and powdered sugar icing.
1/2 cup powdered sugar [58 g]
3/4 cup unsalted butter [170 g]
1/2 teaspoon salt
1 + 1/2 teaspoons vanilla extract
1 + 1/2 cups all-purpose flour [210 g]
1 large egg white
1 tablespoon water
1/4 cup granulated sugar [48 g]
1 + 1/2 teaspoons ground cinnamon
1 cup confectioners' sugar [115 g]
1/4 cup heavy cream [56 g]
1 teaspoon vanilla extract
In a medium-sized mixing bowl cream together the sugar, butter, salt and vanilla. Add the flour and stir until the dough comes together. Flatten into a disk, wrap with plastic wrap and refrigerate about 1 hour or until well chilled.
Lightly flour a piece of parchment or waxed paper and roll the dough into a 9x12-inch rectangle.
In a small bowl whisk the egg white and water together until foamy. In a separate small bowl whisk the sugar and cinnamon together. Brush the egg white all over the dough and sprinkle the cinnamon sugar evenly over top.
Starting with a long edge roll the dough carefully into a log sealing the edge with the egg white. Wrap in plastic wrap or parchment and freeze until firm.
Preheat the oven to 350°F. Lightly grease or line 2 cookies sheets with parchment or silpats. Use a sharp knife to gently cut the log into 1/2-inch slices. Transfer them to the baking sheets and bake 12 to 15 minutes until lightly golden. Remove to wire racks to cool.
Sift the confectioners' sugar into a medium-sized bowl and whisk in the cream and vanilla until smooth. Drizzle over the cooled cookies or use a piping bag or baggie with the corner cut off to decorate.
Adapted from King Arthur Cookie Companion