Yup, you heard right. Cinnamon Bun Cookies. A less messy version of the real thing, in cookie form.
So there’s a background story to these cookies. I just moved to Chicago for a new job/new start/new life kinda thing but before I left my brothers begged me to bake pretty much everything and anything. So these cookies are great because you can make them to cook right away, or you can freeze them until you want to make them weeks later! So I made two batches of these, one for them to try right away (they approved) and the second to freeze (with written directions of course) for them to make later.
These cookies are cool because they kinda open up like a flower, or maybe that’s just my weird opinion of things. You tell me..
- 1 cup butter
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups flour, plus additional for work surface
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup firmly packed light brown sugar
- 2 tbsp ground cinnamon
- 2 ½ cups confectioners (powdered) sugar
- 2 tbsp butter
- 1 tsp vanilla extract
- 3-4 tbsp milk ( I used 2%)
1. Beat butter and sugar together until light and fluffy. Add the eggs and vanilla, beat until blended. Slowly add the flour, baking powder, salt and 1 tsp cinnamon until mixed.
2. Make into a ball, and cover with plastic wrap and refrigerate for 30 min or up to 2 hours. For the filling, combine brown sugar and cinnamon and mix well and then set aside.
3.When ready, on a clean counter spread flour around and roll out dough. Aim to make it into a rectangle shape and about 1/4 in thickness. Sprinkle filling mixture and press down lightly with your fingers. Roll up dough jelly-roll style.
4. Here’s where you make your decision- either cook it now or freeze it. If you want to freeze, read the rest of this. If not, skip to step 5. Wrap the dough tightly in wax paper and place in freezer. Just don’t forget about it! Before cooking it next time, make sure you let it thaw first.
5. Preheat oven to 350. Slice dough into 1/4 in slices and place on baking sheets. Bake for 10 minutes until cookies are just set. Remove and let cool.
6. The icing: combine the powdered sugar, butter and vanilla and stir until well mixed. You might need to add more powdered sugar, I did. I put my icing in a little baggie and then cut off the corner so that I could drizzle my icing over the cooled cookies. Enjoy!