Cinnamon Roll Cookies
Ingredients
Cookie Dough
- Unsalted Butter 3/4 cup, at room temperature
- Granulated sugar 3/4 cup
- Egg 1, at room temperature
- Vanilla essence 1 tsp
- Salt 1/2 tsp
- Baking powder 1 + 1/2 tsp
- All- purpose flour 2 + 1/4 cups
Cinnamon Filling
- Butter 2 tbsp, melted
- Brown Sugar 6 tbsp
- Cinnamon powder 1 + 1/2 tbsp
Glaze
- Powdered sugar 3/4 cup
- Vanilla essence 1/2 tsp
- Milk 4 tsp
Preparation
- Cookie Dough: Beat butter and sugar until doubled in volume.
- Add egg and vanilla and beat until well incorporated.
- Add the sifted all-purpose flour, baking powder and salt into the butter mixture.
- Mix until just combined.
- Place a butter paper or a cling wrap in a sheet pan or tray, and spread the dough into a rectangle (thickness should be 1/4 inch only).
- Cover the dough and place in the refrigerator for 10 minutes.
- Cinnamon Filling: Melt butter and add brown sugar and cinnamon powder. Mix. Keep aside for later use.
- Take the dough out and spread the cinnamon filling on it evenly.
- Roll as tight as you can into a log. Place the log into the freezer for half an hour.
- Preheat the oven at 170°C using lower rod for 20 minutes.
- Take the log out and cut into 1/2 cm thick cookies.
- Place the cookies on a baking tray lined with butter paper.
- Bake the cookies for 10-11 minutes using lower rod.
- Cookies are done when the upper surface is not shiny anymore. Now turn the lower rod off and give them a nice golden color by turning on the upper rod for 2-3 minutes. Make sure to keep an eye on the cookies so that they don’t burn.
- Take the cookies out and cool them to room temperature.
- Glaze: To make glaze, mix the powdered sugar, milk and vanilla essence to form a nice smooth paste.
- Drizzle the glaze over the cookies. Allow the glaze to harden (5-10 minutes).
- Cinnamon roll cookies are ready. Enjoy with tea or coffee!
Cinnamon Roll Cookies
Ingredients
Cookie Dough
- Unsalted Butter 3/4 cup at room temperature
- Granulated sugar 3/4 cup
- Egg 1 at room temperature
- Vanilla essence 1 tsp
- Salt 1/2 tsp
- Baking powder 1 + 1/2 tsp
- All- purpose flour 2 + 1/4 cups
Cinnamon Filling
- Butter 2 tbsp melted
- Brown Sugar 6 tbsp
- Cinnamon powder 1 + 1/2 tbsp
Glaze
- Powdered sugar 3/4 cup
- Vanilla essence 1/2 tsp
- Milk 4 tsp
Instructions
- Cookie Dough: Beat butter and sugar until doubled in volume.
- Add egg and vanilla and beat until well incorporated.
- Add the sifted all-purpose flour, baking powder and salt into the butter mixture.
- Mix until just combined.
- Place a butter paper or a cling wrap in a sheet pan or tray, and spread the dough into a rectangle (thickness should be 1/4 inch only).
- Cover the dough and place in the refrigerator for 10 minutes.
- Cinnamon Filling: Melt butter and add brown sugar and cinnamon powder. Mix. Keep aside for later use.
- Take the dough out and spread the cinnamon filling on it evenly.
- Roll as tight as you can into a log. Place the log into the freezer for half an hour.
- Preheat the oven at 170°C using lower rod for 20 minutes.
- Take the log out and cut into 1/2 cm thick cookies.
- Place the cookies on a baking tray lined with butter paper.
- Bake the cookies for 10-11 minutes using lower rod.
- Cookies are done when the upper surface is not shiny anymore. Now turn the lower rod off and give them a nice golden color by turning on the upper rod for 2-3 minutes. Make sure to keep an eye on the cookies so that they don’t burn.
- Take the cookies out and cool them to room temperature.
- Glaze: To make glaze, mix the powdered sugar, milk and vanilla essence to form a nice smooth paste.
- Drizzle the glaze over the cookies. Allow the glaze to harden (5-10 minutes).
- Cinnamon roll cookies are ready. Enjoy with tea or coffee!