Cinnamon Roll Cookies

Who doesn't love cinnamon rolls?  Personally, I would take a cinnamon sugar flavored dessert over something chocolate any day.  I told you about my obsession with putting cinnamon on vanilla ice cream in an earlier post, so this should come as no surprise.  These cookies are somewhat time consuming, but trust me, they are well worth it.  If you would like to take a short cut, just roll them into balls instead of creating the spiral shape.  They are delicious and are a winner with both kids and adults!  

Cinnamon Roll Cookies

2 cups of flour, plus 2 tablespoons flour

1 teaspoon cinnamon, plus 1 tablespoon for divided use

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened, plus 3 tablespoon for divided use

¼ cup granulated sugar

¼ cup light brown sugar, plus ½ cup for divided use

1 egg yolk

¼ cup smooth applesauce

1 tablespoon of light corn syrup

1 teaspoon vanilla

For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

1.     Preheat oven to 350 degrees.  Whisk together flour, 1 tsp cinnamon, baking soda and salt.  Set aside.

2.     Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color.  Add in egg yolk, applesauce, light corn syrup, and vanilla.  Beat to combine.

3.     Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined.  Dough may have some flour streaking.  Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes.  Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine.

4.     Remove one wrapped dough.  Dough will be sticky so place it between two large pieces of wax paper and roll out dough to 1/4 inch thickness.  Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough.  Sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough.  Roll up dough, beginning with long side.  Place roll seam side down on plastic wrap and cover tightly.  Repeat with remaining dough.  Place both rolled doughs back in refrigerator for 30-45 minutes.

5.     Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape.)  

6.     Bake for about 10 minutes or until lightly browned.  Let cool for 2 minutes on baking sheet.  Remove to wire racks to cool completely.

To make glaze:

Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.

Assembly:

Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely.  Store cookies in an airtight container.

Source:  Bakers Royale Cinnamon Roll Cookies