Soft Cinnamon Roll Cookies
Monster Cinnamon Roll Cookies
Large cake-like cookies swirled with cinnamon, sugar, and butter. Like a cinnamon roll, but it is a cookie! Adapted from Esther Brody's 500 Best Cookies, Bars, and Squares
 |
| Soft Cinnamon Roll Cookies |
Servings: 12 -14
Author: Adapted from Esther Brody
Ingredients
3/4 C butter, softened
1 C sugar
1/2 tsp vanilla
3 C flour
1 tsp baking soda
3/4 C buttermilk
Filling
2 tbsp butter, softened
1/2 C brown sugar
1-2 tbsp cinnamon
Glaze
2 C powdered sugar
1/2 tsp vanilla
3-4 tbsp milk
 |
| Soft Cinnamon Roll Cookies |
Instructions
In a mixing bowl, cream butter and sugar together until creamy then mix in the vanilla. In a small bowl, add the baking soda to the buttermilk and stir - set aside. Add one cup of the flour slowly to the butter mixture until combined. Pour in the buttermilk/soda and mix until combined. Finish by adding the rest of the flour. Mix until just combined (don't over mix). Put the dough into the refrigerator for at least one hour.
Preheat the oven to 350°. Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
Generously flour your counter or baking marble. Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick. (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough. Don't worry if there are some little places that open up - just lightly pinch them closed.
Put in refrigerator for about 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts. Place the cookies onto the cookie sheet, at least 2 1/2" apart as they will spread. Lightly reshape cookies into circles if needed, making sure the cinnamon sugar is showing in spirals. Bake for 18-20 minutes until lightly browned. Transfer baked cookies to a wire rack immediately to cool.
After completely cooled, mix the glaze ingredients together until smooth and desired texture. Spoon glaze to completely cover the cookies and give them enough time to set before serving.
Recipe Notes
Tips and Stuff:
Don't skip the refrigeration part. The dough is sticky and needs to firm up some. It won't be like thick bread dough - more like thick cookie dough.
When glazing the cookies on the rack, place a big piece of wax paper under the rack to catch the drippings.
Store in a tightly sealed container.
