Cinnamon Roll Cookies

I first made these cinnamon roll cookies, years ago, and many years ago; I think way back in high school. So when I was about to send the recipe, for a kids’ after school cooking school program I occasionally teach, I hesitated, remembering how these cookies tasted good, but didn’t quite look all that great. Even worse, weren’t the easiest of doughs to work with. Not the kind of recipe you wanted to teach, especially to kids ages 8 to 14. So, I decided to quickly test out the recipe.

I rushed, but I was still surprised how quickly, and easily, I made this cookie. I didn’t quite anticipate to post this recipe, which is why I didn’t really prepare to style it, but as I was making the dough, it didn’t seem as messy as I thought, so I grabbed my camera and started shooting simple shots. No added props or linens, just the cookies.

It does require some time to chill, which is crucial, since the dough is spreadable and sticky, not the kind of texture you’d associate with a cookie that is rolled like a jelly roll cake, and sliced. I tweaked the recipe a bit, finding that rolling it out between sheets of parchment after spreading, then chilling for a bit, made a huge difference in its ability to roll. A thick layer of cinnamon sugar, I used organic cane sugar since I’m trying to rid myself of refined products, gets topped onto the center of the dough. Then using the parchment to aid in the initial roll, carefully roll the dough towards you. No need to rush this process, work in sections and smooth out any stick patches or holes with your finger. Continue to roll the dough, as tight as you can, while still being delicate with it. And finally a dusting of more cinnamon sugar atop, before it chills some more. It’s more waiting than anything else, but if this dough isn’t firm you won’t be able to get clean cuts and pretty swirled cookies.  Once baked, they are soft, light and crumbly, simple cookies. The cinnamon spice is subtle, yet still makes you feel warm inside, like cinnamon often does in colder months. These cinnamon roll cookies are meant to be eaten alongside a mug of hot cocoa, cuddled up watching a movie.

Cinnamon Roll Cookies

Ingredients {Makes about 3 1/2 dozen cookies}

Cinnamon Mixture
4 tablespoons – Granulated Sugar
1 tablespoon – Ground Cinnamon

Cookie Dough
1 cup {2 sticks} – Unsalted Butter
1 cup – Brown Sugar
2 – Eggs
1 teaspoon – Vanilla Extract
3 cups – All Purpose Flour
2 teaspoons – Baking Powder
1/2 teaspoon – Salt
1 teaspoon – Ground Cinnamon

Recipe

For cinnamon mixture, mix the sugar and cinnamon in a small bowl, and set aside.

Prep a baking sheet with a piece of parchment. Measure for a 10 X 7” rectangular, and make a mark on each corner.

For the cookie dough, beat the butter and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla. In a small bowl, whisk the flour, baking powder, salt, and cinnamon. Add the dry ingredients into the wet ingredients, and stir until combined well.

Turn dough onto the prepared sheet pan, and spread with a spatula, into the 10X7” rectangular. Place another sheet of parchment atop, and roll to flatten {make sure thickness is even throughout}. Place flattened dough in the refrigerator for about 10 minutes, until slightly firm. Sprinkle top of dough with 4 tablespoons of the cinnamon mixture, leaving a 1″ border around the edge. Carefully, roll up the dough into a log shape. Dust the top of the log with the remaining cinnamon mixture. Wrap dough tightly in plastic wrap and refrigerate up to 2 hours, or overnight.

Pre-heat oven to 350*, and prepare baking sheets with parchment paper or cooking spray. Slice log of dough into 1/4 inch thick slices, and place onto prepared cookie sheets, about an inch apart. Bake until tops are lightly browned, about 8 to 10 minutes, rotating halfway. Cool on cookie sheets for 4 minutes, then transfer to cooling racks to cool completely.