TheYUMBook: Cinnamon Roll Swirl Cookies!

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Hello and welcome to Locker Styler 2.0!

As you can probably see, I have recently changed quite a bit as a part of my new years resolution (that you can read about here). Other than the design of the site, I am also changing around what I post, and as you are about to see, this post is starting that change.

One of my favorite holiday activities, and I guess activity in general too, is definitely baking! I love to bake! On New Years Eve this year, I decided to try out a new kind of cookie. Turning right to Pinterest for my idea sparker, the recipe for Cinnamon Roll cookies stood out…and I love cinnamon! These cookies do take a while, but they are delicious with a crispness on the outside and a chewy inside. Plus, they go great with a cup of coffee!

This recipe has been tweeked and modified for my liking.

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 Cinnamon Roll Swirl Cookies!

What you need:

Cookie Dough

  • 3/4 cup butter *I used unsalted
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup powdered sugar
  • 1 1/2 cups all purpose flour

Inner Filling

  • 1 tbs water
  • 1 egg white
  • 2 tsp cinnamon *of course, a pinch more added to the dough can never hurt!
  • 1/4 cup granulated sugar

Frosted Icing Drizzle

  • 1 cup sifted powdered sugar
  • 1 tsp softened butter
  • 1 or 2 tbs water or milk
  • 1/2 tsp vanilla

Directions:

  1. Beat butter, sugar, salt and vanilla until light and fluffy *about 3 minutes
  2. Add flour and mix until just combined
  3. Take dough out, pat into a large ball and flatten into a disk shape. Wrap in plastic wrap and refridgerate 30-45 minutes or until chilled.
  4. Whisk the egg white and water together in a small bowl until foamy. Set aside.
  5. In another small bowl, whisk sugar and cinnamon together. Set aside.
  6. Flour a surface and roll the dough into a 9×12” rectangle.
  7. Brush the egg white over the dough and sprinkle the cinnamon sugar mixture evenly on top.
  8. Cut the log in half and wrap both halves separately in plastic wrap. Freeze about 20 minutes or until firm.
  9. Preheat oven to 350 degrees.
  10. Line baking sheet with parchment paper. Set aside.
  11. Remove a half of the dough from the freezer and slice into 1/2” slices. Place slices on baking sheet.
  12. Bake for 12-14 minutes or until very lightly golden on top. *they should get crispy on the bottom!
  13. Allow them to cool on baking sheets for a few minutes before transferring to a wire rack to finish cooling.
  14. Repeat process with other half of dough.
  15. While they are cooling, prepare icing by blending the frosted icing drizzle ingrediants in a small bowl until smooth.
  16. Once cookies are completely cool, drizzle the icing on top. Let time for icing to harden.
  17. Enjoy!

*Cookies should stay fresh for up to two days in airtight container.


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I also made chocolate chip cookies, which I truly enjoy every year!

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What are your favorite baked foods? Let me know in the comments below!

 

Happy Baking!

me

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