Evidently I just can’t stop making cinnamon things — it’s fall, so now’s the time, right? These cookies give you the delicious pleasure of eating a cinnamon roll without the production of having to actually make cinnamon rolls. Much easier than they look, and bound to impress people, these are a great little treat to make this weekend!
You will need:
For the cookie:
1/2 cup powdered sugar
3/4 cup unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
For the cinnamon center:
1 large egg white
1 Tablespoon water
1/4 cup granulated white sugar
1 1/2 teaspoons ground cinnamon
For the cream cheese glaze:
4 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
Start off by preparing dough — In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.
Take the chilled dough and place on a lightly floured piece of parchment or waxed paper and roll out into a rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edges shut. Wrap in parchment paper and freeze until solid.
Preheat oven to 350°F. Lightly grease two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, cut it into 1/2-inch slices carefully – if you press too hard, some of the cinnamon mixture will squeeze out. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool.
Prepare your glaze — Beat cream cheese until very creamy. Beat in powdered sugar. Stir in vanilla and add 3 tablespoons milk, stirring until totally combined. Add more milk if necessary to get desired consistency for drizzling. I used a small plastic bag with the corner snipped off to drizzle this glaze, but do it as you please! I didn’t want the glaze to cover the swirl of the cookie, but they will be delicious regardless