Side Pannel
Soft Cinnamon Roll Cookies
Soft Cinnamon Roll Cookies
- Recipe Submitted by maryjosh on 05/31/2018
Ingredients List
- 3/4 C butter, softened
- 1 C sugar
- 1/2 tsp vanilla
- 3 C flour
- 1 tsp baking soda
- 3/4 C buttermilk
- Filling
- 2 tbsp butter, softened
- 1/2 C brown sugar
- 1-2 tbsp cinnamon
- Glaze
- 2 C powdered sugar
- 1/2 tsp vanilla
- 3-4 tbsp milk
Directions
Cream butter and sugar together until creamy, and mix in the vanilla. Add the baking soda to the buttermilk and stir. Add one cup of the flour slowly to the butter mixture until combined. Pour in the buttermilk/soda and mix until combined. Finish by adding the rest of the flour. Mix until just combined (don't over mix). Put the dough into the refrigerator for at least one hour.
Preheat the oven to 350°. Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
Generously flour your counter or baking marble. Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick. (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough. Don't worry if there are some little places that open up - just lightly pinch them closed.
Put in refrigerator for about 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts. Place the cookies onto the cookie sheet, at least 2 1/2" apart as they will spread. Lightly reshape cookies into circles if needed, making sure the cinnamon sugar is showing in spirals. Bake for 18-20 minutes until lightly browned. Transfer baked cookies to a wire rack immediately to cool.
After cooled, mix the glaze ingredients together until smooth and desired texture. Spoon glaze to completely cover the cookies and give them enough time to set before serving.
Preheat the oven to 350°. Prepare the cookie sheets with parchment paper or spray the sheets with cooking spray.
Generously flour your counter or baking marble. Turn out the dough onto the flour and shape into an approximately 12" x 8" rectangle, about 1/4" thick. (Yes, it's a very sticky dough, be patient!) Spread the butter evenly over the dough, then sprinkle with the brown sugar and cinnamon.
Roll the dough from the long side, slowly nudging up and as tightly as possible without breaking the dough. Don't worry if there are some little places that open up - just lightly pinch them closed.
Put in refrigerator for about 15 minutes, then slice into 1" slices, wiping the sharp knife between cuts. Place the cookies onto the cookie sheet, at least 2 1/2" apart as they will spread. Lightly reshape cookies into circles if needed, making sure the cinnamon sugar is showing in spirals. Bake for 18-20 minutes until lightly browned. Transfer baked cookies to a wire rack immediately to cool.
After cooled, mix the glaze ingredients together until smooth and desired texture. Spoon glaze to completely cover the cookies and give them enough time to set before serving.
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