Cinnamon Roll Cookies

Votes: 2

Time: 3 hours 35 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 222, total fat 10 G., saturated fats 4 G., proteins 2 G., carbohydrates 32 G., fiber 1 G., cholesterol 13 mg, sodium 119 mg, sugar 20 G.

These charming cookies look like everyone's favorite glazed Cinnabon rolls, but they have deliciously crispy edges and a soft center. They're made using the cut-and-roll method: the dough is rolled out thinly, coated with a layer of cinnamon filling, and then rolled into a log. Once the log has set in the refrigerator, cut into rounds and bake. A perfect treat with tea!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 tube (450 g) chilled sugar cookie dough
0.5 cups premium flour
0.5 tsp baking powder
3 tablespoons unsalted butter at room temperature
2 tablespoons light brown sugar
2 tbsp. granulated sugar
1 tbsp. ground cinnamon
0.5 tsp coarse salt

Glaze

0.5 cup powdered sugar
1 tbsp. whole milk
1 tbsp unsalted butter, melted
A pinch of coarse salt
Special equipment: small pastry bag

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shortcrust pastry, powdered sugar, milk, cinnamon

Cooking the dish according to the recipe:

Cookie:

Crumble the cookie dough into a large bowl and let it rest until softened, about 10 minutes. Meanwhile, line a 9-inch square baking pan with plastic wrap.
Add the flour and baking powder to the cookie dough and mix by hand. Transfer the dough to the prepared pan. Place another piece of plastic wrap on top and press the dough into an even layer. Refrigerate until completely set, about 15 minutes.

In a small bowl, combine the butter, brown sugar, granulated sugar, cinnamon, and salt. Remove the top layer of plastic wrap from the dough, then transfer the dough onto the bottom layer of plastic wrap and place it on a work surface. Spread the butter mixture over the dough, leaving a 0.5 cm border. Roll the dough into a log, using the plastic wrap to help it form a tight seal. Wrap the log in plastic wrap and freeze for about 2 hours.
When ready to bake, preheat oven to 175°C and line 2 baking sheets with parchment paper.
Using a very sharp knife, cut a 0.5 cm-thick slice from each end of the roll to create nice, neat cuts. Cut the roll into 1 cm-thick slices. Arrange the slices 4 cm apart on the prepared baking sheets. Bake until set and lightly golden around the edges, about 15 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Glaze:

In a small bowl, combine the powdered sugar, milk, butter, and salt. Whisk until smooth. Transfer the icing to a small pastry bag and pipe thin stripes onto the cookies.