my little cousin calls them "tookies" ... i love her! =)
today i decided to make Cinnamon Roll Cookies ... cuz honestly ... who doesn't like cinnamon rolls?!
i've managed to make Cinnamon Roll Cupcakes and omg. AMAZING! i think they're better than the ones they sell at the fair ... they're that good.
see the swirls of cinnamon and brown sugar?? and do i even need to mention the Homemade Cream Cheese Frosting?! These are pure heaven. lol
it's actually kinda weird ... my nose is really sensitive to certain smells ... i'll get an instant headache ... and cinnamon is actually one of those smells ... BUT only in like Apple Cinnamon lotions or body sprays ... stuff like that ... i absolutely LOVE LOVE LOVE the smell of cinnamon baking in the oven! it is one of favorite my smells ever!
on a different note ... one of my best friends from high school just left my house ... we've known each other for 8 years and for 4 years of that time he's been overseas fighting for our country and he just got back home! YAAAYYY!!! =) he's been the brother i never had and has always been there for me ... even if he wasn't really here. and all i wanna say is thank you. =)
while ive been typing this ... the dough to my cookies has been in the freezer so that i can get ready to flatten it. fingers crossed that these come out ok .........
wow ... i reeeeeeeeeeeeeaaaaaaallly need to invest in a rolling pin! lol.
tho it's not baking without getting your hands dirty a little bit! haha!!
i rolled the dough out and then spread the butter on ....
ME!!!! Bwahahaha!!!!
it may not be rolled pretty but it's rolled! lol.
o .......... m ......................... g!!!!!
i do believe the Cinnamon Roll Cupcakes are better than these ... but hello?! it's a cupcake!!
cupcakes are just better period. lol.
=)
Cinnamon Roll Cookies
Recipe adapted from Sing For Your Supper
For the cookies:
1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
For the filling:
1/4 cup (1/2 stick) unsalted butter, very soft
1/4, plus 2 tablespoons packed brown sugar
2 teaspoons cinnamon
For the icing:
2 cups confectioners’ sugar
2 tablespoons melted butter
1/2 teaspoon instant espresso powder
2 teaspoons vanilla
2-4 tablespoons milk
To make the cookies:
In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, and beat until just combined. Add vanilla. Scrape the sides of the bowl, then add half of the flour mixture and mix until just combined. Add the remaining flour mixture and beat until thoroughly combined, scraping the bowl as needed. Scrape the dough into a ball in the center of the bowl, cover with plastic wrap, and chill in the freezer for 30 minutes, or the refrigerator for at least an hour.
Once the dough is chilled, divide it into two equal halves. Place one half back in the bowl and put it back in the refrigerator for now. On a large piece of plastic wrap, pat the first half of the dough into a rectangle about nine inches by twelve inches, and about half an inch thick. Place half of butter on the dough and spread it all the way to the edges. Sprinkle half of the brown sugar evenly over the buttered dough and press the sugar into the dough. Finally, sprinkle half of the cinnamon evenly over the dough. Use the plastic wrap to tightly roll the dough into a log. Place the log in the freezer for 30 minutes or the refrigerator for at least an hour. Repeat with the remaining half of the dough and filling ingredients.
Preheat the oven to 350 degrees. Line a baking sheet with Silpat mats or parchment paper.
After the dough has chilled again, slice each log into half inch slices (about 24 per log). Place on the prepared baking sheets and bake for 10 to 12 minutes. Transfer to a wire cooling rack and allow to cool completely before icing.
To make the icing:
In a medium bowl, combine the butter and instant espresso powder. Add the confectioners’ sugar and vanilla and whisk until it just comes together. Next, add the milk, one tablespoon at a time until the desired consistency is reached. It should be thin enough to drizzle, but thicker than a glaze.
With the cookies on a wire cooling rack set over parchment paper, drizzle the icing over the them with your whisk. Allow the cookies to set up for a few minutes before stacking or storing.
(i didn't use the espresso powder in my icing cuz i don't really like coffee ... but you can add whatever flavor icing you would like ... or none at all ... cuz these puppies are good just by themselves too!!)
Enjoy!!
=)
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