Cinnamon rolls seem to have us wrapped around their pretty little spirals, incapable of resisting the temptation of their sweet stickiness and that buttery frosting on every soft, cinnamony bite. I have only eaten a cinnamon roll from Cinnabon once or twice in my life, because I know how unhealthy they are, but the scent of them is in every airport and shopping mall out there. They should have their own theme song. I think it would go something like this one... "Don't, don't you want me? You know I don't believe it when you say that you don't need me..."
And you DO need these cookies. :)
During the holidays, I love to make cinnamon rolls with grated almond paste sprinkled on the dough, along with the cinnamon and sugar. But Jamie doesn't love almond paste as much as I do, so I try to go easy on that for him.
When I decided to try making a cinnamon roll cookie, I first tried adapting one of my other cookie recipes, but they spread out too much, and became more flat and crispy than I wanted, as well as tasted a little too much like Snickerdoodles. Of course, the snickerdoodle taste is always going to be there a little, because of the cinnamon and sugar aspect, but I wanted a puffier cookie that looked a little more like a cinnamon roll. And I love snickerdoodles, but that's not what I was after here. So those cookies went into the freezer, to be used as the crust for a snickerdoodle pie sometime this winter.
For the second try, I went with just plain sugar cookie mix. Now, I like making cookies from scratch. But sugar cookies are the one exception. I'm not sure why I've never come up with my own sugar cookie recipe, but the mix you can buy just works so well, and I love the taste. So there.
As yummy as these were just minutes out of the oven, I liked them even better the next day, and they stayed soft for days after.
Did I mention that you NEED these cookies in your life this winter?
Cinnamon Roll Cookies
- 1 package Sugar Cookie Mix, prepared according to the directions on the package
- 1 tablespoon melted butter
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup powdered sugar
- 1 teaspoon light corn syrup
- 2 teaspoons milk
- 1/4 teaspoon vanilla
Mix up the Sugar Cookie dough according to the directions on the package. On a well-floured (or powdered sugared) surface, roll out the dough to a 1/4 inch thickness, measuring about 10x16 inches in width and length. (When rolling out sweet dough, I like to use powdered sugar instead of flour for rolling.)
Brush the dough with the melted butter, then sprinkle with the granulated sugar and cinnamon. Carefully roll the dough up into a log, from one short end to the other, so that you have a 16-inch cookie log. Dampen your fingers with a little water to seal the edge of the dough. Cut into 2 8-inch logs, and wrap each in plastic wrap, then in foil. Refrigerate for at least 2 hours, or freeze for 1 hour.
Preheat the oven to 375. Remove one of the cookie logs from its foil and plastic wrap and carefully slice into 3/4 inch thick slices. Place on a Silpat baking sheet or on parchment paper, and bake for 8-9 minutes, until edges are golden brown and centers still look slightly underbaked. During each baking round, keep the remainder of the dough very cold so it slices easily and doesn't spread too much when it bakes.
Remove the cookies from the oven and cool for 1 minute on the baking sheet then carefully transfer to wax paper on the counter. Cookies are very fragile while warm since the centers have not completely set yet, so be carefully when transferring them. Also, you don't want to cool these on wire racks - they will just fall through the rack. Bake the remainder of the cookies.
In a small bowl, whisk together the powdered sugar, corn syrup, milk and vanilla until smooth. Using a piping tool with a small round tip, or just a plastic bag with the corner snipped off, and drizzle the glaze over each cookie. The glaze will set in about 10-15 minutes.
Store leftover cookies in an airtight container. These cookies are even better the next day!
Yields about 20 cookies.