Cinnamon Roll Cookies

Hello hello! however was your vacation weekend? I meant to publish these cinnamon bun cookies yesterday, however the weekend finished up being a bit busier than i assumed. we have a tendency to had my cousin-german and her family in city, an enormous Christmas party on weekday, countless motion-picture show looking at, gift unwrapping, game enjoying, dog fondling, and cookie ingestion.

Ingredients:

• 2 and 1/4 cups (281g) general flour (spoon & leveled)
• 1/2 teaspoon leaven
• 1/4 teaspoon salt
• 3/4 cup (170g) unseasoned butter, softened to temperature
• 3/4 cup (150g) refined sugar
• 1 massive egg, at temperature
• 2 teaspoons pure flavoring

Filling

• 2 Tablespoons (15g) butter, melted  and slightly cooled
• 1/4 cup (50g) refined sugar
• 1 Tablespoon ground cinnamon

Icing

• 1 cup (120g) confectioners' sugar
• 3 Tablespoons (45ml) milk
• 1/2 teaspoon pure flavoring

Directions:

• Make the dough: Whisk the flour, leaven, and salt along. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for one minute on high speed till creamy. On medium-high speed, drill the refined sugar till fully creamed and swish, regarding a pair of minutes. Add the egg and flavoring and beat on high till combined, regarding one minute. Scrape down the edges and bottom of the bowl as required.
• Add the dry ingredients to the wet ingredients and blend on low till combined. If the dough still appears too soft, you'll be able to add one Tablespoon additional flour till it's a higher consistency for rolling.

• Shape and fill: Divide the dough into a pair of equal elements. Roll every deal in a very parallelogram (about 9x7 inches) onto a floured polymer baking mat (or floured parchment paper) to regarding 1/4″ thickness. unfold one Tablespoon of melted  butter onto every parallelogram. combine the refined sugar and cinnamon along then sprinkle equally over every.
• Working slowly, tightly roll up every parallelogram into a 9-inch log. If the dough is cracking in the slightest degree, use your fingers to swish it out. Some cracks square measure OK. Chill the logs of dough for a minimum of a pair of hours. What i prefer to try and do is fastidiously transfer the logs to a board or plate and canopy loosely with wrap.
• Preheat kitchen appliance to 350°F (177°C). Line an outsized baking sheet with parchment paper or a polymer baking mat. (Always counseled for cookies.)
• Remove dough logs from the white goods. delve 1/2 in. slices. Place slices onto baking sheets regarding a pair of inches apart.
• Bake for 10-11 minutes, till gently brunette on the edges. take away from the kitchen appliance, permit to cool down on the baking sheet for five minutes, then transfer to a wire rack to cool down fully before icing.
• Make the icing: Whisk all of the icing ingredients along. Drizzle over cookies. cowl and store cookies at temperature for up to five days.
• Make ahead tip: Baked cookies (with or while not icing) freeze uprise to three months. Thaw nightlong within the white goods. you'll be able to chill the cookie dough for up to a pair of days (step 5). you'll be able to conjointly freeze the cookie dough before rolling for up to three months. permit to thaw nightlong within the white goods, then bring around temperature for regarding one hour. Then roll and continue with the formula as directed.

Reference : sallysbakingaddiction

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