In my family, there is story about my sister and her husband that has become legendary.
It has to do with a shared Cinnabon, my sister getting distracted and my brother-in-law eating the whole heart of the Cinnabon.
Yes, the whole ooey, gooey, sweetest, most cinnamony part of the Cinnabon.
The very fact that this story has become legend should tell you just how seriously we take our food in my family, especially our favorite foods. Don't mess with us and our cinnamon rolls.
When I tell you these cinnamon roll cookies are delicious, then, you know that I mean it. You all know I love some cinnamon, and cookies are one of my favorite things to bake. Wrap a buttery freezer cookie around some cinnamon filling and you've got a bite size morsel of deliciousness. Plus you get the bonus ease of a slice and bake cookie that you can have in your freezer ready to bake at any time. Of course in our house, we find cinnamon roll cookie emergencies after the dough has been in the freezer for a grand total of an hour or so. Once you taste these, I think your family probably will, too.
Cinnamon Roll Cookies
1/2 cup powdered sugar
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/2 tsp salt
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 tsp cinnamon
1 large egg white
1 T water
1. In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate until you’re ready to use it.
2. Transfer the dough to a piece of parchment or waxed paper. Roll it into a 9x12 inch rectangle. Whisk egg white with water until foamy, and brush on the surface of the rolled dough.
3. In a small bowl, whisk together the sugar and cinnamon. Sprinkle it evenly over the dough. Starting with the long end, roll the dough into a log, sealing the edge. Wrap it in plastic wrap and freeze until firm.
4. Preheat oven to 350 degrees. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to a baking sheet.
5. Bake the cookies 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool. Drizzle with a glaze if desired.
Yield: 2 dozen cookies