September 12, 2011

Cinnamon Roll Cookies


You know what my Mom used to do with leftover pie crust dough when she'd make a pie?  She'd sprinkle it with cinnamon and sugar, roll it up jelly-roll style, slice it, and bake it up.  And I loved it.  Absolutely loved it.  I think I might have even liked these little 'cinnamon snails' better than I liked the pie itself.  (Well, unless it was blueberry pie.  Blueberry pie's my favorite.)

These cinnamon roll cookies remind me of my Mom's 'cinnamon snails.'  Only better.  Because they've got  glaze on the top.  And because they're oh-so-soft and cinnamon-y.  Yup, I know cinnamon-y isn't a word.  But it's still perfect to describe these cookies.

When I found the recipe for these cookies at one of my favorite blogs, Heat Oven to 350, I knew immediately that I had to make them.  When I made them, I knew immediately that I loved them ... cinnamon-rolled shortbread with powdered sugar glaze.  What's not to love?

 But if you're a frequent reader of my blog, you know that I can rarely leave a recipe alone.  I've always got some idea I want to try!  As fabulous as the original was, I wondered what would happen if I tried these cookies with a different dough.  The dough I had in mind is Barefoot Contessa's rugelach dough, which is a cream cheese-based pastry dough.  So off I went to the kitchen to whip up another batch!

I was thrilled with the result.  The cream cheese-based dough baked up so soft, and with a little bit different look than the original.  Both are fabulous ... it's just a matter of preference as to which one someone likes better.

Original shortbread dough on the left ... 'experimental' cream cheese-based dough on the right
Regardless of your preferred version, these are simple to whip up.  Just mix up your base dough, chill it for a while, roll it out into a rectangle, and then cover it in a big ol' sprinkling of cinnamon and sugar.
Rolled out & sprinkled


Roll it up jelly-roll style, slice the roll into pieces, ...

Rolling up

... and bake 'em up.

Baking up

After the cookies have cooled, drizzle them with a powdered sugar glaze.  Don't they look just like miniature cinnamon rolls??  So cute!  And so yummy.

Drizzle!

So whether you prefer crisper shortbread-y cookies like the original recipe, or softer chewier cookies like this altered version, you really can't go wrong.  Hey, actually, why choose?  Just go right on ahead and give them both a try!

Cinnamon Roll Cookies
Source: Concept adapted from Heat Oven to 350, dough from Barefoot Contessa Parties! Rugelach
Ingredients
Dough:
1 (8 oz.) package cream cheese
1/2 lb. unsalted butter
1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tsp. vanilla
2 c. flour

Filling:
1/4 c. granulated sugar
1 1/2 tsp. ground cinnamon
1 egg white
1 T. water

Glaze:
1 c. confectioners' sugar
1 1/2 T. hot water


Directions
For the Dough: 
1.  Bring cream cheese and butter to room temperature; cream together until fluffy.  Add 1/4 c. granulated sugar, salt, and vanilla.  With mixer on low, add the flour, mixing until just combined. 

2.  Dump dough onto a well-floured board; roll it into a ball.  Cut dough ball in half and wrap each half in plastic wrap.  Refrigerate 1 hour.

3.  After chilling, roll each dough half into a 9x6-inch rectangle.

For the Filling: 
4.  Whisk together the egg white and water until foamy. 

5.  In a separate bowl, whisk together the cinnamon and 1/4 c. granulated sugar. 

6.  Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.

7.  Starting with the 6-inch side of the dough rectangle, roll each into a log, pressing gently to seal the edge.  Wrap each roll in plastic wrap and chill in the refrigerator for about 20 minutes.

8.  Preheat oven to 350.  Remove dough logs from the refrigerator and unwrap.  Using a serrated knife, gently cut dough logs into 1/2-inch thick slices.  Transfer to a baking sheet. 

9.  Bake at 350 for 15-18 minutes.  Cool.

For the Glaze: 
10.  Combine confectioners' sugar and hot water until smooth.  Drizzle over the top of cooled cookies.  Let glaze set to dry.

Enjoy!


This post is linked with Tuesday Tutorials hosted by The Kurtz Corner, Recipe Sharing Monday hosted by Jam Hands, Savvy Homemade Monday hosted by Savvy HomeMade A to Z, Tasty Tuesday hosted by For the Love of Blogs, Tea Party Tuesday hosted by Sweetology, Crazy Sweet Tuesday hosted by Crazy for Crust, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Freshmen Friday hosted by Home Savvy A to Z, and Sweet Indulgences Sunday hosted by A Well-Seasoned Life.

21 comments:

  1. These look wonderful! The cream cheese dough sounds so good!

    ReplyDelete
  2. Oh. Yum. These look amazing with the rugaleh dough. They look so soft and just like a cinnamon roll. I'll have to try your variation next time.

    ReplyDelete
  3. I'm in love. LOVE LOVE LOVE. I have those same fond memories of what we called pie crust cookies. I will be making these this holiday season for sure!

    ReplyDelete
  4. These cookies look down right incredible!! I can't wait to give these a try! :)

    ReplyDelete
  5. I have to say this is one of the best things I have seen in awhile..my kid is begging me to try this. Thnx for linking up, hope to see you again.

    ReplyDelete
  6. These are a real blast from the past. My grandmother did the same thing too! I think you made the yummiest version!
    Yvonnne

    ReplyDelete
  7. I loved the pie dough that my mom baked up after she made her pie -- the cinnamon sugar and butter -- I still have the lid that she always baked it on but I've not made it in "forever" -- I had really forgotten about it -- thanks for reminding me and I may make these cookies sometime!

    ReplyDelete
  8. Oh wow -- these look WONDERFUL!! Adding this to my recipe file!

    ReplyDelete
  9. These are so cute! While both versions look good, I think I'm going to try the cream cheese one. I love cream cheese in cookies. I have got to make these. I love the way they look. Thanks for sharing on Sweet Indulgences Sunday.

    ReplyDelete
  10. I love these so much I can't wait to make them! Thanks for sharing on Crazy Sweet Tuesday. :)

    ReplyDelete
  11. You are making my mouth watering with what you are making. Yum, yum!

    Followed and Liked (FB) your lovely blog. I am also inviting you to add your blog at Momma's Lounge ( http://olahmomma.com/momlounge ) where you meet more mom bloggers; shout away; add your giveaways and/or business links; and get featured by sharing your crafts, recipes and interesting musings. You can follow us back at http://olahmomma.com

    Thanks and have a great day!

    ReplyDelete
  12. Yummy. What a yummy fall inspired treat! Thank you so much for sharing your post at Savvy HomeMade Monday.

    ReplyDelete
  13. What a nifty idea, and I love your Ina tweak! By the way, blueberry pie IS the best!

    :)
    ButterYum

    ReplyDelete
  14. Oh my gosh - yum! We made cinnamon roll cookies that I posted today but with pie crust. I can't wait to make these too!!!

    ReplyDelete
  15. I love cream cheese and cinnamon rolls too. How could I go wrong making these delightful bites of YUM? Thanks for sharing!

    ReplyDelete
  16. These would be great for a party! You can make them small and bite size for an elegant finger food.

    ReplyDelete
  17. Oh my mom made the same thing, still does but she lives 3 states away! This is a great idea, going to have to make them soon.

    ReplyDelete
  18. Oh, my, right down my alley. These really do look yummy.
    I know I will be making these sweet things real soon.
    Thanks 4 the recipe
    ColleenB.

    ReplyDelete
  19. Incredible and so simple!

    ReplyDelete
  20. I decided to try these for our Super Bowl Party this Sunday instead of making my usual Cinnamon Roll Cookies from Cuisine for the holidays: http://ornabakes.com/recipe/cinnamon-roll-cookies-to-ice-or-not-to-ice/
    They looked amazing in your pic, but I have to say they tasted a bit bland. The first batch turned out underdone and too big, so the next batch I made the rectangle larger than 6 x 9 inches, and sprinkled way more cinnamon sugar. The second batch is better, and hopefully will be even more tasty with the glaze on top.
    It would be great if you could include how many cookies in a batch so we can see if we're headed in the right direction!
    Thanks for sharing this recipe and for your great blog.
    Hope to hear back from you.

    Sincerely,

    Orna

    ReplyDelete
  21. My mom used to do the same thing with her leftover pie crust dough except she would cover the rolled out dough with soft butter then sprinkle with cinnamon and sugar. Mmmmmm, they were so good. My sister and I would keep track of how many the other ate so we would both get the same amount. Its funny though, when I make pies I always roll out my crust exactly big enough for my pie and never have more than a few crumbs left. I miss my mom's pie crust cookies, she doesnt make pies anymore. I will be making these for my Christmas cookie trays.

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

Share Buttons

Get widget