Cinnamon Bun Cookies |

Cinnamon Bun Cookies

1 cup unsalted butter, softened

3/4 cup confectioners’ sugar

1/3 cup sugar

1-1/2 teaspoons grated orange zest

1/2 teaspoon salt

1 large egg, room temperature

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour


5 tablespoons unsalted butter, softened

1/4 cup packed brown sugar

1-1/2 teaspoons light corn syrup

1/2 teaspoon vanilla extract

2 tablespoons all-purpose flour

1 tablespoon ground cinnamon

1/2 teaspoon salt


1 cup confectioners’ sugar

1/4 cup light corn syrup

2 teaspoons vanilla extract

1 to 2 teaspoons water

Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.

For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Cover and freeze until firm, about 30 minutes.

Preheat oven to 375°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.

For glaze, mix confectioners’ sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.


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