03/28/2023
Super delicious and easy to make cookies that taste just like a Gooey Cinnamon Roll.
Here's the recipe:
Cookie Dough
Cinnamon Sugar Cookie Chips Mix 1 bag (cookiechips.com)
All purpose flour, unbleached ⅓ cup
Baking Powder 1 tsp
Butter, unsalted room temp 5 oz
Eggs, large, room temp 1 ea
Assemble
Blend Cookie Chips Mix in a bowl or mixer with flour & BP.
Add butter and blend together on low until butter fully coats the dry ingredients. Add egg and blend until a soft dough forms.
Scoop dough with a 1”scoop onto a sheet pan.
Set aside while making the filling.
Cinnamon Brown Sugar Filling
Unsalted Butter 7 oz (1 stick + 3 oz)
Brown Sugar ¼ cup
Ground Cinnamon 1 tbsp
Assemble:
In a mixer with paddle attachment, beat all ingredients until light and fluffy.
Using a spatula, scrape the soft butter onto a sheet of parchment paper (or waxed paper) and smooth into a log shape.
Roll the butter into the parchment paper. Shape into an even log.
Using a bench scraper, hold the log against the edge of your counter and tighten the roll to squeeze out as many air bubbles as possible.
Roll up the butter into the parchment paper, and freeze.
Once frozen, you can unroll and cut into ⅛” slices.
Cinnamon Sugar Topping
Granulated Sugar ½ cup
Ground Cinnamon 1 tbsp
Assemble:
Blend sugar and cinnamon together and set aside.
Glaze
Powdered sugar, sifted 2 cups
Corn Syrup 2 tsp
Milk, whole or 2% 2 tbsp
Assemble:
With a whisk, blend ingredients together until a thick icing forms.
Final Assembly and Bake:
Preheat oven to 350 F or 325 F for convection
Take two cookie balls and flatten each one.
Take one slice of the cinnamon butter and place onto one flattened cookie.
Top with a 2nd flattened cookie and seal edges all the way around.
Form this dough into a ball and roll in the cinnamon sugar.
Place on a parchment lined sheet pan and refrigerate until firm or freeze.
To bake - place cookies on a parchment lined sheet pan, spacing 2” apart and bake for 14 minutes, turning halfway through baking. Edges should be golden brown.
When cookies come out of the oven, allow to cool for 10 - 12 minutes. Then heavily drizzle the icing over top of each cookie. Spread out with an offset spatula to completely cover the top.
Finish cooling the cookies and enjoy.
*If cookies spread too much and lose shape, immediately after they come out of the oven, using a large round cookie cutter, place the cookie cutter around the baked cookie and circle the cutter around the cookies to create a circle shape. If you don’t have a circle cutter, use an offset spatula or knife to lightly press in the sides of the cookies until a nice circle is formed.
