I love cookies. I dream cookies. If cookies could be spirit animals, then they would be mine.
David is more of a pastry fan–donuts and cinnamon rolls and such. But these melt-in-your-mouth cinnamon roll cookies are the Mikavid of cookies–the cinnamon roll meets cookies meets icing drizzle fantastico. (I can’t claim creative genius for the couple name. That goes to my dear friend Alli.)
I had to get my baking on because the snow came back. And I know, I know. It’s March. In Denver. Which means that we still have two months–MINIMUM–of snow storm potential left before my booties officially hand off center stage to my abundance of sandals. That being said . . . I was kind of getting excited for Spring. 🙁 I am totally a winter person, but the sunshine, the thought of lake days, outdoor BBQ, and s’mores season had me pulling out my flip flops and short sleeves and hoping that Spring was just around the corner.
But I am now watching snow flakes the size of Montana fall outside my window, my puppy won’t stop whining, and my collar bone that I broke in high school is tingling. Winter is definitely still here. (Just kidding on the latter. I wish I had a magically pained bone that told me the weather.)
Ah well. Anybody know of an excellent vrbo or airbnb cabin on a lake that they’d recommend? Willing to travel. Always.
Cinnamon Roll Cookies
The dough for these cinnamon roll cookies is made in a manner similar to pie crust. By cutting the butter into the flour, it creates the flakey, buttery layers that will melt in your mouth. After the dough starts sheeting through the pastry cutter (or forming pebbles in a food processor), it’s easiest to pour in the milk/butter mixture and use your hands to gather and press the dough together. When your roll up the dough and slice the cookies, you’ll lose some of the cinnamon sugar out of the middle. Ees okay. I just tried to pick them up as carefully as I could to lose as little cinnamon sugar goodness as possible. And make sure you pinch those tails in, because you really don’t want them to unravel in the oven.
I tried both a traditional icing (powdered sugar and milk) and a cream cheese icing to drizzle over the cinnamon roll cookies. While the cream cheese icing was good, I thought the tang distracted from the cinnamon roll cookies a little too much. David and I both preferred the traditional icing, both for taste and for texture. These are great for cookie swaps or parties, since the recipe makes quite a lot of cookies. Just remember to leave time for the icing to set, so that you can stack up the cinnamon roll cookies for transport.
Cheers!
mikaela | wyldflour
50-60 cookies
2 hrPrep Time
10 minCook Time
2 hr, 10 Total Time
Save Recipe5 based on 1 review(s)
Ingredients
- 1 cup unsalted butter, cold
- 1 1/2 Tablespoons unsalted butter, melted
- 1/4 cup milk (skim or whole)
- 2 cups all-purpose flour
- 3 Tablespoons unsalted butter, melted
- 1/2 cup white granulated sugar
- 1 Tablespoon ground cinnamon
- 1 1/4 cup confectioner's sugar (powdered sugar)
- 5 teaspoons milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Measure out 1/4 cup milk and heat in the microwave until just warm. Whisk in melted 1 1/2 tablespoons butter and set aside.
- Slice up the cold butter and add to the flour in a large mixing bowl. Use a pastry cutter to cut the butter into the flour, until it sheets through the pastry cutter. (If you don't have a pastry cutter, add the flour and sliced butter to a food processor and pulse until it becomes a coarse crumble.) Pour milk/butter mixture over the flour/butter and use a fork to stir together until dough comes together. Use your hands to press the dough together and gather the crumbs from the bottom of the bowl into the dough.
- Divide the dough into two equal rectangle-shaped parts and wrap in plastic wrap. Refrigerate for 45 minutes.
- Meanwhile, mix 1 Tablespoon ground cinnamon with 1/2 cup sugar and set aside.
- Roll the first dough rectangle out to a 7-inch by 11-inch rectangle. Melt 1 1/2 tablespoons butter and brush liberally over the rolled out dough. Spread half of the cinnamon sugar mixture over the dough, leaving a 1/2 inch strip along the long edge bare of sugar. Roll up the rectangle, starting from the bare long edge, to create an 11-inch log. Pinch the edge of the dough tightly to the log. Wrap the log in plastic wrap and refrigerate for 60 minutes.
- Repeat with the second half of the pastry dough to create a second log.
- Preheat oven to 375 degrees Fahrenheit.
- After chilling the logs, slice the log into 1/4-inch thick rounds and place on a cookie sheet. (This is where it is important to make sure that those tails are pinched into the cookie, so that they don't unravel during baking!) Bake cookies for 9-10 minutes until the edges are just starting to brown.
- remove cookies from the oven, move gently to a cooling rack, and allow them to cool completely. Mix powdered sugar with 4 teaspoons of milk and vanilla, until it easily drizzles off the edge of a spoon. Add another teaspoon of milk if necessary. Drizzle lightly across the cinnamon roll cookies and leave the cookies out until the icing sets. Enjoy! Store in an airtight container on the counter.
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