Cinnamon Bun Cookies

The cinnamon mixture clad a touch thick and difficult to figure with, however I’m reaching to blame that on however cold it had been in my room – in an exceedingly hotter room, the butter would be softer and easier to unfold. It most likely would have discovered higher if I’d softened it a touch within the microwave instead of merely wishing on the space temperature to try to to it.

The cookie spreads slightly within the kitchen appliance, and flattens out a small bit, however overall holds its form well. however the cinnamon layer bubbles up and oozes out of the spiral, creating it look even a lot of sort of a cinnamon roll. So pretty.

Using the proportions within the instruction, the glaze was a lot of too thick on behalf of me to surface – I may have perhaps unfold it on with a knife, however that’s not the impact we’re going for here. I dilute it with a touch a lot of water and it had been fine. though I ran out for the previous couple of and had to whomp up a touch a lot of. It looked like loads of glaze initially, however after they advice surface a “thin layer” they very mean “thin”. Oops.

Prior to adding the glaze, the cookie contains a a lot of refined flavour. It’s okay, however in my opinion, the glaze adds barely of additional sweetness that the cookie wants. It doesn’t overpower the cinnamon, however makes the cookie style a lot of like its individual. The cookie contains a little bit of crunch, however is overall soft and tender. one in every of my coworkers declared this cookie “life-changing”. i believe he might are exaggerating slightly, however he’s adamant that I build a lot of. i attempted only 1 of those directly once I created them, and yes, it had been an honest cookie, however I couldn’t discern why he thought they were thus nice. so I had another. OMG, I don’t grasp if my tastebuds simply weren’t discovering on that the primary time or these cookies required on a daily basis or 2 for the flavour to mature, however this is often an honest cookie.

INGREDIENTS

• 1 cup unsalted butter at room temperature
• 1/3 cup granulated sugar
• 3/4 cup confectioners' sugar
• 1/2 teaspoon salt
• 1-1/2 teaspoons grated orange zest
• 1 teaspoon pure vanilla extract
• 1 large egg
• 2-1/4 cups all-purpose flour

FOR THE CINNAMON SMEAR

• 5 tablespoons plus 2 teaspoons unsalted butter, softened
• 1/4 cup packed light brown sugar
• 1-1/2 teaspoons light corn syrup
• 1 tablespoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pure vanilla extract

FOR THE GLAZE

• 1/2 cup confectioners' sugar
• 2 tablespoons light corn syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon water

INSTRUCTIONS

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, salt, zest, and vanilla together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, beating well to incorporate.
2. Turn the mixer down to low and add the flour, mixing until just barely combined.
3. On a sheet of wax or parchment paper (whatever your preference), roll the dough out to approximately 12" square (or more if you want to get more spirals – see my comment above). When it comes time to roll into a log, the paper makes it easier to lift the edge and handle the dough.

MAKING THE ROLL

1. In the bowl of a stand mixer fitted with the paddle attachment, combine all of the cinnamon smear ingredients and beat on medium speed until light and fluffy, about 2 or 3 minutes.
2. Spread the cinnamon mixture on top of the rolled out cookie dough.
3. Roll the dough into a log shape. Once you get an edge started rolling by just folding it over slightly, you can simply lift the paper edge and use it to guide the dough to continue rolling. There's a video here that shows what I mean about lifting the paper edge to create the roll. The ends of the log will likely be a bit gappy, so you can just smoosh them in to form a flat edge. The first slice from each end will not have the pretty spiral, but there won't be any wasted dough.
4. Wrap the log in plastic wrap or the parchment paper you used to roll it out and gently squeeze the log to ensure there are no air pockets inside. You can then roll the log a few times to smooth it back out if necessary.
5. Transfer the dough to the freezer for at least 15-20 minutes, until firm.
6. When ready to bake, preheat the oven to 375°F.
7. Remove the dough log from the freezer and using a sharp knife, cut the dough into 1/4" slices. Give the log a quarter roll after each cut so it doesn't develop a flat edge from constantly pressing on the same side.
8. Transfer the cut slices to your prepared cookie sheets and bake for about 12-14 minutes, rotating the baking sheet halfway through, until they’re lightly golden around the edges. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.

GLAZING THE COOKIES

1. Combine all the ingredients for the glaze in a small bowl and whisk together. Add additional water if it seems too thick. Using a pastry brush, apply a thin coat to the top of each cookie. Allow to sit at room temperature to dry completely.

Recipe From : Wanna Come With