Cinnamon Roll Cookies

December 8, 2014
Every Christmas season, I usually have 3 MAJOR baking days. The first day occurs around the first or second weekend of December when I’m in Boston, and the remaining two are consecutive days when I’m visiting my home in MN. 
I love these days. I forget about everything else going on around me, absorb myself in recipes, sugar, butter, and sprinkles, all while blasting Christmas music. What’s more, I’m run on a sugar high all day tasting dough, sampling fudge, and running “quality control” tests on the final products πŸ™‚ This past Saturday was my baking day in Boston. I was in the kitchen from about 11:00 a.m. until 7:00 p.m. and churned out batches and batches of sweets. I packaged them up in little gift bags, stuck a tag on them, and brought them into work this morning to give to my co-workers – it’s finals week at school, so a little sugar is always welcome πŸ™‚
 
I had coffee with a friend yesterday and she asked me if I make the same cookies each year. The answer is – sort of – I have a handful of staples, and then like to experiment with a few new recipes as well. Today I am sharing with you a signature Paula cookie. It is my husband’s favorite, so it lands on the cookie tray each year without fail.
 
You may have seen these cinnamon roll cookies floating around the blogosphere before. I was inspired by the Betty Crocker
recipe several years ago, and decided to make my own version using my favorite
sugar cookie as a base. Perfectly sweet with warm cinnamon running
through it, this cinnamon roll cookie is drizzled with a tasty glaze and
is the perfect addition to your holiday baking list this year. Enjoy!
What is your favorite holiday treat? Let me know (or link up your recipe) below!

Cinnamon Roll Cookies

Yield: 36 cookies
Ingredients:

Cookies:

  • 3/4 cup butter – softened
  • 2 eggs
  • 1 1/2 cups sugar
  • 1 tsp. vanilla
  • 2 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt

Filling:

  • 1/2 cup brown sugar – packed
  • 1 tbls. cinnamon
  • 3 tbls. butter – softened

Icing:

  • 1 tsp. corn syrup
  • 1 1/4 cups powdered sugar
  • 2 tbls. half and half or milk (Use more or less depending on desired thickness of icing)
  • 1/2 tsp. vanilla

Directions: (It seems like a lot of steps, but it is really very easy. Don’t let them scare you!)

  1. In a stand mixer cream together butter and sugar.
  2. Add in eggs and vanilla and mix until light and fluffy.
  3. In a separate bowl whisk together flour, baking powder, and salt.
  4. Incorporate flour with butter mixture and mix until combined.
  5. Place dough in refrigerator for at least an hour.
  6. Meanwhile mix together brown sugar and cinnamon in a small bowl until well combined.
  7. Once dough has chilled, separate into two balls. Work with one and place the remaining ball back in the refrigerator.
  8. Roll out dough into a large rectangle about 1/4 inch thick.
    • **To do this, I wrapped a large cutting board in plastic wrap, sprinkled it with flour, and rolled out my cookies there. This helps when rolling the dough into a log later on.
  9. Spread 1 1/2 tbls. butter over cookie dough and sprinkle half of the brown sugar mixture evenly over the dough, patting it down lightly.
  10. Starting from the long end, roll the dough into itself to form a log, as you would when making a cinnamon roll. Wrap the roll in plastic wrap.
    • This is where the plastic wrap around the cutting board trick comes in handy, as you avoid getting sticky. If you find the dough it too sticky to work with, simply place it back in the refrigerator for about 10 minutes.
  11. Repeat with other half of dough.
  12. Return cookie rolls to the oven for an additional hour.
  13. Preheat oven to 350 degrees.
  14. Slice 18 cookies out of each roll. Place cookies on a parchment lined baking sheet, and bake in a 350 degree oven for about 10-12 minutes, or until cookies are set and just starting to brown.
  15. Remove cookies from oven, allow to sit on the baking sheet for about 2 minutes before transferring to wire rack to cool.
  16. Once cookies are cooled, whisk together ingredients for the icing and drizzle over cookies.

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2 Comments

  • Reply Colleen December 23, 2016 at 9:47 pm

    Everyone loves this recipe! From the little ones to the great grandparents. Especially my Poppop! I made these last Christmas and this Christmas. Thank you so much for sharing it on here.

    • Reply Paula's Plate December 24, 2016 at 3:06 pm

      Thank you so much for your note. You just made my day ☺️. They’re an all-time favorite at our house, too.

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