Have you ever had a hankering for your favorite rolled breakfast item, then look at the clock and realize that that its late afternoon? Do you feel a little weird popping out a can of cinnamon rolls at 5 O'clock? Well do I have a solution for you! Cinnamon Roll Cookies that will fulfill your craving (or that you can eat for breakfast)!
~Cinnamon Roll Cookies
Dough:
3/4 cups butter, at room temperature
1/2 cup granulated sugar
1 egg yolk, save the white for the filling
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon salt
for the filling:
1 egg white from last step
1 tablespoon water
1 1/4 teaspoon ground cinnamon
1/4 cup granulated sugar
for the icing:
1 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
Cream the butter and sugar. Add egg yolk and vanilla. Add the flour and salt and mix until dough comes together. Wrap in plastic wrap. Refrigerate until you are ready to roll it out. For the filling, whisk together the egg white and water. Set aside. In another small bowl, whisk together the sugar and cinnamon. Set aside.
Take out the dough and place on a sheet of parchment paper. Place another piece on top and roll out into a 9X12 inch rectangle. Take off the parchment paper on top and brush on the egg white wash. Spread the cinnamon sugar mixture over the dough. Carefully roll the dough length wise into a log. Make sure you press the edges together. Roll back into the plastic wrap and place in the freezer for about 30 minutes.
Cut into 1/2 inch circles. Place on a greased cookie sheet and bake at 350 degrees for about 15-17 minutes.
For the icing, mix the ingredients until creamy and smooth. Drizzle over the cookies.
