Tuesday, December 20, 2011

Cinnamon Roll Cookies: With Bake What Your Momma Gave You

I’m thrilled to be guest posting today. I’m not a huge fan of the holiday season myself (regular ol’ scrooge), but if there is one thing that makes it bearable, it’s the copious amounts of delicious food and baked treats. So, being part of a cookie countdown is one thing I can get behind.

I’m also happy to be back in Canada to see my friends and family, and have access to real ovens! Being in the UK doing my masters, I have only had access to a terrible little microwave oven with an “oven” function that doesn’t really cut it for baking.

I was a little nervous I might have lost my skills but these first cookies since I got back turned out beautifully. They are wonderful and perfect for the holidays with their lovely cinnamon flavour. 

Cinnamon Roll Cookies

Makes approximately 4 dozen two inch 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 applesauce
1 tablespoon of light corn syrup
1 teaspoon vanilla
For the glaze
1/2 cup powdered sugar
2-3 tablespoon of milk

1.  Heat oven to 350 degrees F.
2.  Sift together flour, cinnamon, baking soda and salt. Set aside.
3.  In a large bowl, beat together ½ cup butter, granulated sugar and ¼ cup of brown sugar until fluffy. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine.
4.  Fold in flour mixture until just combined. Do not over mix. Divide dough in half, wrap and refrigerate for 30 minutes (I threw mine in the freezer for about 10). Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine then set aside.
5.  Remove one wrapped dough and place between two pieces of wax paper to roll out dough to ¼ inch thickness.
6.  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 this once more with remaining dough. Place both rolled doughs back in refrigerator for 30-45 minutes (once again, I used the freezer for about 15 – so impatient).
7.  Remove chilled roll and cut into ½ inch slices.
8.  Bake at 350 degrees F for about 10 minutes or until lightly browned, turning the sheet half way. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.

1.  Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.
2.  Drizzle tops of cookies with glaze and let stand at room temperature until dried. Store at room temperature.
Thanks Caitlin! Do those ever look good :) If you'd like to know a little more about Caitlin, hope over to her blog and say hello!

1 comment:

  1. Oh my goodness I think I need these year round, all the time. They could taste awful (which they never could) and I would still need them. Look at the SPIRALS! Thanks for sharing this!


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