Cinnamon Roll Cookies

I make lots of cookies during the holiday season and have had several requests for my cinnamon roll cookie recipe.  So here it is.  These are also delicious if you add a confectioner’s sugar glaze. Enjoy!

Cinnamon Roll Cookies

Cinnamon Mixture
4 tablespoons granulated sugar
1 tablespoon ground cinnamon

Cookie Dough
1 cup shortening (all vegetable or butter  flavor)
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla
3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (I add a little extra)

1.  For cinnamon mixture combine ingredients in small bowl, mix well, and set aside.

2.  For cookie dough, combine shortening and brown sugar in large bowl.  Beat at medium speed with electric mixer until well blended.  Beat in eggs and vanilla until well blended.

3.  Combine flour, baking powder, salt and 1 teaspoon cinnamon in small bowl.  Add to creamed mixture and mix well.

4.  Turn dough onto waxed, freezer, or parchment paper. I recommend the shiny side of freezer paper.  Spread dough into a 9X6 rectangle near top of paper using a spatula and your hands.  You can also use a rolling pin to help flatten the dough.  Smooth over any cracks with your finger.

5.  Sprinkle 4 tablespoons of cinnamon mixture to within ½ inch from edge.  Roll up dough jelly roll style starting with end closest to the edge of the paper (so your log will end up closer to center of paper).  Go slowly and smooth over any cracks with your fingers.   This is a stiff dough and can be difficult to work with as it cracks easily during the rolling process.  Just go slow and you’ll master it!  Dust your completed log with the remaining cinnamon mixture.

6.  Roll your log up in the freezer paper and freeze overnight (I’ve even froze this for a week or two).  Trust me, you want to freeze for as long as you can to make cutting this stiff dough easier.

7.  Preheat oven to 375 degrees.  Place parchment paper on a baking sheet.  Slice dough ¼ to ½ inch based on preference.  Thicker slices are less likely to fall apart.  If you do have any cracking, just smoosh the cookie back together.  It will still taste the same.  Bake for 8-12 minutes or until slightly browned on top.  Cool on sheets for five minutes and then transfer to cooling rack.



3 thoughts on “Cinnamon Roll Cookies

  1. Pingback: Holiday Baking Tips | Mabe, With Love

  2. Pingback: Butterscotch Cinnamon Roll Cookies | Mabe, With Love

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.