When I was in elementary school, cinnamon rolls were my favorite special breakfast. We always bought the ones in the tube that you just pop out and bake, and my siblings and I would fight over the ones that had the most icing.
I was pretty excited when I came across this recipe for Cinnamon Roll Cookies. It brought back a lot of fun memories. I usually save cookie baking for Christmas for gifts, but I really wanted to give this one a go.
Mine aren’t nearly as pretty as the pictures on the blog where I found the recipe, but they sure are tasty! I tried to get my boyfriend to take the leftovers with him to work so I wouldn’t be tempted to eat every single one. He forgot.
Once you’ve checked it for poison, meaning you’ve tasted the amazingness that is pure butter and sugar, add the egg white and vanilla. It will come out looking something like this. Try to make sure there aren’t any brown sugar lumps. You’ll just end up having to pick them out of the dough later…and eat them.
Go ahead, make your jokes….done? Okay.
Try not to lose your cool. It’s worth it.
If you’re like me and you don’t actually own a rolling pin, try to find the next best thing. This time it was my coconut oil cooking spray. When I made pasta I used a wine bottle and then drank the wine afterwards.
Once you have your square, stick it in the fridge for about 20 minutes to chill. For me, the half an hour recommendation was too long and it dried out my dough a bit.
While your dough is chilling, you can either be really lazy and watch “Hell’s Kitchen”, or you can get started on your icing. I did both! The icing is just a combination of powdered sugar, milk, and vanilla. I decided to add a pinch of cinnamon as well.
Roll it up into a tight log and wrap it in plastic. Stick this in the freezer until it’s firm. This will make the dough easier to cut and give the layers a chance to stick to one another. Make sure you have a sharp knife for slicing!