Cinnamon buns in the form of a cookie complete with the telltale swirly middles and powdered sugar icing. So cute and charming. Like mini cinnamon rolls. Minus all the work.
These are what you call “refrigerator” cookies. Just like cinnamon buns the vanilla cookie dough is rolled out into a rectangle and brushed with egg white then sprinkled all over with cinnamon sugar.
The dough gets rolled up, chilled well then sliced into cookies, baked and iced with a sweet and sticky glaze.
Kind of crispy around the edges with soft middles, they taste exactly like cinnamon buns.
My family was crazy for them. As was I. They disappeared faster than I would have liked.
Next time I’m baking a double batch!
Cinnamon buns in the form of a cookie complete with the telltale swirly middles and powdered sugar icing.
Ingredients
Instructions
- In a medium-sized mixing bowl beat together the sugar, butter, salt and vanilla on medium speed about 3 minutes until light and fluffy. Add the flour and stir until the dough comes together. Flatten into a disk, wrap with plastic wrap and refrigerate about 1 hour or until well chilled.
- Lightly flour a piece of parchment or waxed paper and roll the dough into a 9x12-inch rectangle.
- In a small bowl whisk the egg white and water together until foamy. In a separate small bowl whisk the sugar and cinnamon together. Brush the egg white all over the dough and sprinkle the cinnamon sugar evenly over top.
- Starting with a long edge roll the dough carefully into a log sealing the edge with the egg white. Wrap in plastic wrap or parchment and freeze until firm.
- Preheat the oven to 350°F. Lightly grease or line 2 cookies sheets with parchment or silpats. Use a sharp knife to gently cut the log into 1/2-inch slices. Transfer them to the baking sheets and bake 12 to 15 minutes until lightly golden. Remove to wire racks to cool.
- Sift the confectioners' sugar into a medium-sized bowl and whisk in the cream and vanilla until smooth. Drizzle over the cooled cookies or use a piping bag or baggie with the corner cut off to decorate.
Notes
Adapted from King Arthur Cookie Companion
could you use just the pillsbury refidge cookies and just roll them out
Sure! I think that would work out fine.
another one I have to try , plus you take such amazing, appealing pictures!
I’m wondering how to replace the egg white, we do not use eggs.
also, how many logs to you get? how many cookies?
Thanks! they look super!
1 log makes 2 dozen cookies.
Hi Alexis! I don’t know anything about replacing the egg. How do you usually bake? Whatever has worked for you before may work here.
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Hi Sandra! Thanks for letting me know. I don’t get that message – I went there more than once and my computer was perfectly fine. I’m going to fix the comment so the link doesn’t show just to be on the safe side.
I made these last night and subbed whole wheat flour for half of the white… I was going to bring them to work but they were so good that only four of them made it in! You’re right–a double batch next time!
Thanks Kristen! It’s good to know it worked out with the wheat flour. Have a good week!