Cinnamon Roll Cookies

The perfect crowd pleaser.

It gives you the taste of a cinnamon roll, without all of the calories!

Happy Autumn!

Cinnamon Roll Cookies

adapted from recipegirl

Ingredients (Dough)

  • 1/2 cup powdered sugar
  • 3/4 cup unsalted butter (room temperature)
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat pastry flour

Ingredients (Filling)

  • 1/4 cup turbinado sugar
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon water
  • 1 egg white

How-To

  1. With a mixer, beat powdered sugar, butter, salt, and vanilla extract together.
  2. Once combined, add in flour, 1/2 cup at a time until incorporated.
  3. Turn out dough onto plastic wrap, wrap it up in a disk shape, and let it chill.
  4. In the meantime, set out 2 long pieces of wax paper (one on top of the other) that has been floured on the inside.
  5. Also, prepare the sugar and cinnamon mixture in a small bowl.
  6. And in a separate bowl, combine the egg white and water and mix until foamy.
  7. Once the dough has chilled (freezer for about 15-20 minutes or refrigerator for an hour) and is hard enough to work with, turn it out onto the floured wax surface.
  8. Cover the dough with the other floured wax paper and roll out to a 9″ x 12″ rectangle.
  9. Brush the dough with the egg white mixture (until covered: don’t feel like you are obligated to use it all) and sprinkle the cinnamon sugar mixture on top.
  10. Using the wax paper, roll the dough into a log (long-wise).
  11. Freeze the log wrapped in the wax paper until firm (about 20 minutes).
  12. Preheat the oven to 350°.
  13. Line a baking sheet with non-stick foil, or grease it.
  14. Remove the cookie log from the freezer and using a sharp knife, gently cut the cookies into 1/2″ slices.
  15. Leaving about 1″ clearance between cookies, bake for about 12 minutes or until light brown.

Servings: 22-24 cookies


Related posts:

14 comments

    1. Yeah…I would think that it would be fine to use store bought sugar cookie dough (or if you can find it, short bread dough, would make it more of what the recipe consistency favors) and it would be fine. Keep experimenting! I’d love to know if it works for you! :-)

  1. I don’t recomend using an electic mixer…… it might over work the dough. But other then that their really good and sweet. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>