Baking has been one of my favorite actives for a long time, maybe even longer than shopping and clothes. I used to want to own my own bakery but then I learned that it consisted of a lot of really early mornings and I changed my mind real quick. Now I bake for fun, for my family and friends, and for myself. This next recipe is for Cinnamon Roll Cookies, the first batch went in the oven they exploded and did not keep their shape very well. They did not look that pretty but they tasted good so thats a win! For the next batch I put them in to muffin tins I greased down with some Pam. They turned out amazing, once I added the glaze they were the perfect after dinner dessert with a cup of tea or for a quick breakfast on the go!
This recipe took all afternoon because it has some time for the dough to chill. The second time around after you added the filling to put it in the freezer rather than the fridge. It will make it easier when you have to cut them into pieces.
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
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.
This recipe was definitely a family favorite and I can not wait to make it again!
