2¼cupsall-purpose flour, plus more as needed (10 oz, 280 g)
¾cupunsalted butter, at room temperature (6 oz, 170g)
¾cupgranulated sugar, (5-1/4 oz, 150g)
1large egg, at room temperature
2tbspbutter, melted and slightly cooled (1/2 oz, 15g)
¼cupsugar, granulated or brown (1-3/4 oz, 50g)
1tbspspice and/or nut mix of your choice, see Recipe Notes
1 cuppowdered sugar, (4-1/4 oz, 120g)
3tbspmilk, see Recipe Notes (1-1/2 oz, 45g)
Make the dough:In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, make the sugar spice mix by whisking the 1/4 cup of sugar with your 1 Tbsp of spices. Set both bowls aside.
Using a stand mixer with paddle attachment or hand mixer, beat the butter until creamy. Add in the granulated sugar and beat until completely creamed and smooth, about two minutes. Add the egg and vanilla extract and beat until combined, stopping to scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix on low speed until the dough comes together. If the dough seems too soft to roll out, add additional flour in 1 Tbsp increments until it's a bit firmer (but don't overdo it). Bring the dough into a ball, divide in half, then form two portions.
Shape the dough: Lightly flour aSilpat or parchment paper. Roll each dough portion into a rectangle, roughly 7- x 9-inches and about 1/4-inch thick. Have the long side facing you.
Spread one tablespoon of melted butter onto each portion, then sprinkle the cinnamon sugar evenly.
Working slowly from the long side, tightly roll up each rectangle into a 9-inch log. You can smooth out any cracks in the dough with your fingers, but don't fret...some cracking is fine.
Transfer the logs to a cutting board and loosely cover with plastic wrap. Chill the logs of dough for at least 2 hours, and up to 2 days.
Remove the chilled dough logs from the refrigerator. Using a sharp knife, slice into 1/2-inch rounds. Place the slices onto the baking pan about 2-inches apart.
Bake the cookies for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Make the icing: Whisk all of the icing ingredients together and drizzle over the cooled cookies. Let the icing set for a few minutes, then serve and enjoy!
For the filling, choose any mix of sugar and spices (with or without chopped nuts) that you'd like. Use a ratio of 3 parts sugar to 1 part spice (that's about 1/4 cup sugar to 1 Tbsp spice). Ready made sprinkle mixes work well here.For the icing, complement the flavor of your filling by replacing some of the milk with a liqueur of your choice. Since I was using a Mocha Hazelnut Sprinkle, I added 1 Tbsp of Kahlua for some of the milk. Spread your wings and let your creativity soar!The cookies will last in an air tight container at room temperature for up to 5 days. Baked cookies (with or without icing) can be frozen for up to 3 months, just thaw the overnight in the refrigerator.You can also freeze the cookie dough before shaping for up to 3 months (after Step 3). Allow the dough to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Continue with shaping on Step 4.
Cinnamon Roll Cookies
Amount Per Serving (1 cookie)
* Percent daily values are based on a 2,000 cal per day diet.
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Cinnamon Roll Cookies https://www.scotchandscones.com/cinnamon-roll-cookies/ November 3, 2017