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Cinnamon Roll Cookies:
Ingredients:
- Vanilla Cookie Dough
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
Filling
- 1 egg white
- 1 tbs water
- 1/4 cup granulated sugar
- 2 tsp cinnamon
Icing
- 1/2 cup powdered sugar
- 2 tbs heavy cream
- 1/2 tsp vanilla extract
Instructions:
- Beat butter, sugar, salt and vanilla until light and fluffy, about 3 minutes. Add the flour and mix until just combined. Take dough out, pat into a large ball and flatten into a disk. Wrap disk in plastic wrap and refrigerate for 30-45 minutes or until well chilled.
- Whisk the egg white and water together in a small bowl until foamy, set aside. In another small bowl, whisk sugar and cinnamon together and also set aside. On a thoroughly floured surface, roll the dough out into a 9x12" rectangle. Brush the egg white all over dough and sprinkle cinnamon sugar mixture on top evenly. Roll the dough into a long log very carefully and tight. Seal the edge with some if the egg white. For ease, cut log in half and wrap both halves separately in plastic wrap. Freeze until firm, about 20 minutes.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper, set aside. Remove one half if dough from freezer. Using a sharp knife, slice dough into 1/2" slices and place on prepared baking sheet. Bake for 12-14 minutes or until very lightly golden in top. Allow them to cool on baking sheets for 3 minutes before transferring to a wire rack to finish cooling. Repeat this process with the second log if dough.
- While cookies are cooling, prepare icing by whisking powdered sugar, cream and vanilla until smooth. Once cookies are completely cool, drizzle the icing on with a spoon.
- Cookies will stay fresh for up to 2 days stored in an airtight container.
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