Full Moon Recipe for April: Cinnamon Roll Cookies

Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for Cinnamon Roll Cookies! It is from Gods knows where, but I found a similar recipe here. First, the recipe; then, me talking about how it is an edible spell!

Cinnamon Roll Cookies

• The Ingredients
  • Sugar Cookie Dough
    • 2 and 1/8 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine salt
    • 1 cup (2 sticks) unsalted butter, softened to room temperature
    • 1/2 cup regular white sugar
    • 1/4 cup confectioner’s sugar
    • 1 large egg
    • 1 tablespoon vanilla extract
    • 1/8 teaspoon cinnamon
  • Cinnamon Sugar Filling
    • 2 tablespoons melted and cooled unsalted butter
    • 1/4 cup regular white sugar
    • 1 heaping tablespoon ground cinnamon
    • 1/8 teaspoon nutmeg
  • Icing
    • 1 cup sifted confectioners sugar
    • 3 tablespoons whole milk
    • 1 teaspoon vanilla extract
• The Way of Preparing
  • Make the cookie dough
    1. Sift together your flour, salt, cinnamon, and baking soda. I usually do this on a paper plate or a scrap of parchment paper.
    2. Using a mixer, cream together the butter and both sugars on medium for five minutes. Add in the egg and extract and beat until combined.
    3. Add the flour mixture and beat together, on low, until it just comes together. To avoid a tough cookie, don’t over mix!
    4. Divide the dough into 2 equal parts for easier rolling. Then, roll each portion out into a rectangle about one-fourth of an inch. Use rolling pin guides to make it easy. I aim for approximately a 9 by 7 inch rectangle.
  • Make the cinnamon filling
    1. Mix the sugar, cinnamon, and nutmeg together with a fork.
  • Combine and Chill
    1. Spread half of the melted butter on your first rectangle and sprinkle your sugar-spice mixture evenly over it.
    2. Repeat with the second portion of dough.
  • Roll, slice and bake!
    1. Once they’re topped, tightly roll each portion up into a 9 inch log of deliciousness.
    2. Wrap tightly in plastic wrap and chill in the refrigerator for at least three hours.
    3. Remove the chilled dough from the fridge. Slice each log into 1/2 inch slices.
    4. Bake at 350°F/176°C/Gas mark 4 on a parchment lined baking sheet for 10-11 minutes or until they’re lightly browned at the edges.
    5. Once baked, cool on the baking sheet for four minutes and then transfer to a cooling rack to cool completely before icing.
  • Icing
    1. Whisk together the milk, extract, and confectioners sugar until no lumps remain.
    2. Drizzle over cooled cookies.
• Notes:
  • Any flavor of water icing/confectioners sugar glaze will work for this particular recipe.
  • Make it pumpkin spice!
    

Check out this recipe from The Magick Kitchen for cinnamon success cookies!

These particular cookies are ones I used to make, pre-diabetes diagnosis, before a job interview. It would fill the house with the sweet smell of sugar cookies and cinnamon and was an edible reminder of the potential for success. Even now I associate cinnamon with prosperity and success!

Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!