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
- Sugar Cookie Dough
- The Way of Preparing
- Make the cookie dough
- Sift together your flour, salt, cinnamon, and baking soda. I usually do this on a paper plate or a scrap of parchment paper.
- 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.
- Add the flour mixture and beat together, on low, until it just comes together. To avoid a tough cookie, don’t over mix!
- 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
- Mix the sugar, cinnamon, and nutmeg together with a fork.
- Combine and Chill
- Spread half of the melted butter on your first rectangle and sprinkle your sugar-spice mixture evenly over it.
- Repeat with the second portion of dough.
- Roll, slice and bake!
- Once they’re topped, tightly roll each portion up into a 9 inch log of deliciousness.
- Wrap tightly in plastic wrap and chill in the refrigerator for at least three hours.
- Remove the chilled dough from the fridge. Slice each log into 1/2 inch slices.
- 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.
- Once baked, cool on the baking sheet for four minutes and then transfer to a cooling rack to cool completely before icing.
- Icing
- Whisk together the milk, extract, and confectioners sugar until no lumps remain.
- Drizzle over cooled cookies.
- Make the cookie dough
- 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!