It would seem, from this post and my previous one, that I am on a cinnamon roll kick. I don’t know about that – to my knowledge I haven’t had a particular craving for them. That being said, these cookies are pretty awesome.
A few words of advice first:
- Make sure the dough stays cold when you work with it in the rolling phase. I briefly stuck mine in the freezer, which made it much easier to handle – just don’t stick it in there too long
- Roll the dough as tight as you can so that it takes the proper shape when sitting in the fridge. If you roll it loose, and you need to adjust it after it’s cut so that it doesn’t look horribly demented, you may end up breaking it and making it more demented.
- An offset spatula is your friend any time you’re spreading butter on dough. Makes the process about 300x easer.
- Do not let your dough sit out – just like most flaky pastry things, they’ll get less flaky and slightly more sad if you forget that you’re waiting for the oven to preheat for half an hour.
Cinnamon Roll Cookies
from Bakers Royale
2 cups + 2 tbsp flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg yolk
1/4 cup applesauce
1 tsp light corn syrup (I used agave)
1 tsp vanilla
1 tbsp cinnamon
3 tbsp butter, softened
1/2 cup brown sugar
1/2 cup powdered sugar
2-3 tbsp milk
Sift together first four ingredients for the dough (through salt) and set aside.
Place 1/2 cup butter, granulated sugar, and 1/4 cup brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, corn syrup and vanilla, and beat to combine. Turn off mixer.
Using a sturdy silicone spatula or wooden spoon, fold in flour mixture until just combined. Dough may have some flour streaking – that’s fine; do not over-mix. Divide dough in half and wrap in waxed paper to refrigerate for 30 minutes.
Place remaining 1 tbsp cinnamon and 1/2 cup brown sugar in a bowl and whisk to combine. Set aside.
Remove one wrapped dough. Dough will be sticky so place it between two large pieces of wax paper and roll dough out to 1/4-inch thickness. Spread 1 1/2 tbsp softened butter over dough, then sprinkle half of the cinnamon/brown sugar mixture over it and gently press it into dough. Roll up dough, beginning with the long side. Place roll seam side down on the wax paper or plastic wrap and wrap tightly. Place rolled dough back into the refrigerator for 30-45 minutes. Repeat with second batch of dough.
Preheat oven to 350°F. Remove chilled dough from fridge and cut into 1/2-inch slices and place 1-inch apart on cookie sheet. Bake for 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet, then remove to wire racks to cool completely.
To make the glaze, sift the powdered sugar and add in 1 tbsp 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 air-tight container for best keeping.