Cinnamon Bun Cookies
If you’re looking for something to changeup your holiday dessert table, these adorable Cinnamon Bun Cookies will hit the spot! 1) They really are adorable, 2) They’re the perfect mini cookie, 3) They’re DELICIOUS, 4) they can be prepped ahead of time! Win win win win. My kids (and husband) ate over a dozen of these before we left the house to bring them to a birthday party. And by the end of the party, there were none left. So, I’m taking that as a clear cut sign that these Cinnamon Bun Cookies will be resurfacing.
The way you can prep these cookies ahead of time is simple. Prepare the dough as the recipe states until you get the point where you’re supposed to refrigerate the dough logs for 2 hours. Instead, wrap them tightly and freeze them until you’re ready to bake them. The night before you want to bake them, take them out of the freezer and allow them to thaw in the fridge overnight. You will just have to slice and bake on the day of and drizzle with the icing. Total time saver.
This year for my Christmas cookie baking extravaganza, I’m going to try to do this type of thing for as many cookies as possible because it really saves so much time and doesn’t compromise the freshness of the treats. Of the Christmas cookies I make each year, I’m going to make the following doughs ahead of time and freeze them (JUST the dough!): Chewy Gingerbread Cookies, Raspberry Almond Thumbprints, Chocolate Dipped Shortbread. That way, on the baking day, I’m just starting ahead of the curve with my dough already made and just baking and putting on the final touches, i.e. dipping in chocolate, filling with jam.
What are your favorite Christmas cookies?? Each year I try to experiment and try out some new cookies to see if they make the cut. It looks like the Cinnamon Bun Cookies passed the test! There will be a few more to come… Happy Baking and Happy Thanksgiving!
Cinnamon Bun Cookies
- 2 1/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 tbsp unsalted butter, melted and slightly cooled
- 1 tbsp cinnamon
- 1/4 cup sugar
- 1 1/4 cup confectioner's sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract, preferably clear
Make the Dough
- Using a mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract and continue mix until well combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low until well incorporated and a dough has formed.
Shape and fill
- Divide the dough into two equal parts.
- Lightly flour some parchment paper and shape the dough into a rectangle. Roll it out to the approximate size, 9"x7". Repeat with the other ball of dough.
- Mix together the butter, sugar and cinnamon and spread half of the mixture evenly on the rolled out dough. Do the same with the remaining butter, sugar, cinnamon mix on the other rectangle of dough.
- Carefully roll the dough up into a 9" long log. Your dough will crack, and that's ok! Just use your fingers to pinch it together and keep rolling it up - you won't see these cracks. Repeat with the other rectangle of dough.
- Carefully place to dough logs on a parchment lined baking pan and cover with plastic wrap. Chill for at least 2 hours. *At this point, if you're making these ahead, you can wrap tightly in plastic wrap to either freeze or keep in the fridge for 1-2 days until you're ready to bake.*
- When thoroughly chilled, remove from the refrigerator and slice the dough log into 1/4" slices. Place the cookies on a parchment paper lined baking sheet 2" apart.
- Bake at 350F for 10-12 minutes, until the edges and bottoms are slightly golden. Allow the cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.
- While the cookies are cooling, whisk together the ingredients for the glaze (add more sugar if the consistency is too watery). Once the cookies have cooled completely, drizzle the cookies with the confectioner's sugar glaze.