Name: Cinnamon Roll Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 cup unsalted butter, softened -; 3/4 cup confectioners' sugar -; 1/3 cup sugar -; 1-1/2 teaspoons grated orange zest -; 1/2 teaspoon salt -; 1 large egg, room temperature -; 1 teaspoon vanilla extract -; 2-1/4 cups all-purpose flour -; Filling: -; 5 tablespoons unsalted butter, softened -; 1/4 cup packed brown sugar -; 1-1/2 teaspoons light corn syrup -; 1/2 teaspoon vanilla extract -; 2 tablespoons all-purpose flour -; 1 tablespoon ground cinnamon -; 1/2 teaspoon salt -; Glaze: -; 1 cup confectioners' sugar -; 1/4 cup light corn syrup -; 2 teaspoons vanilla extract -; 1 to 2 teaspoons water -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cinnamon Roll Cookies

1. 1 cup unsalted butter, softened -

2. 3/4 cup confectioners' sugar -

3. 1/3 cup sugar -

4. 1-1/2 teaspoons grated orange zest -

5. 1/2 teaspoon salt -

6. 1 large egg, room temperature -

7. 1 teaspoon vanilla extract -

8. 2-1/4 cups all-purpose flour -

9. Filling: -

10. 5 tablespoons unsalted butter, softened -

11. 1/4 cup packed brown sugar -

12. 1-1/2 teaspoons light corn syrup -

13. 1/2 teaspoon vanilla extract -

14. 2 tablespoons all-purpose flour -

15. 1 tablespoon ground cinnamon -

16. 1/2 teaspoon salt -

17. Glaze: -

18. 1 cup confectioners' sugar -

19. 1/4 cup light corn syrup -

20. 2 teaspoons vanilla extract -

21. 1 to 2 teaspoons water -

How to cook deliciously - Cinnamon Roll Cookies

1. Stage

In a large bowl, use a hand mixer or stand mixer to cream the butter, confectioners’ sugar, granulated sugar, orange zest and salt until light and fluffy, five to seven minutes. Beat in the egg and vanilla extract. Gradually beat in the all-purpose flour just until combined. Editor’s Tip: If your kitchen is especially warm today, wrap the dough in storage wrap and let it chill in the fridge for 30 minutes.

2. Stage

On a baking sheet, roll out the dough between two sheets of waxed paper into a 12-inch square. Refrigerate the dough for 30 minutes.

3. Stage

In a bowl, use a hand mixer or stand mixer to beat together the softened butter, brown sugar, light corn syrup and vanilla. Add the all-purpose flour, cinnamon and salt, and beat well. Remove the top sheet of waxed paper from the dough. Using an offset spatula or rubber spatula, spread the filling over the dough to within a 1/4 inch of the edges.

4. Stage

Using the waxed paper that’s underneath the dough, roll the dough up tightly jelly-roll style, removing paper as you roll. Cover the rolled log with storage wrap and freeze until the dough is firm, about 30 minutes.

5. Stage

Preheat your oven to 375°F. Take the storage wrap off the dough and cut the dough crosswise into 1/4-inch slices. Place each piece 2 inches apart from one another on parchment-lined baking sheets. Bake the cookies until the edges are lightly browned, 10 to 12 minutes. Cool the cookies on pans at room temperature for five minutes. Remove the cookies to wire racks to cool completely to room temperature.

6. Stage

In a small bowl, whisk together confectioners' sugar, light corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over the cookies. Let stand at room temperature until set. Enjoy!