These thin cookies look exactly like tiny frosted cinnamon buns!
Recipe courtesy of Culinary Institute of America
Print
Cinnamon Bun Cookies
Yield:
MAKES ABOUT 4 DOZEN COOKIES
Level:
Easy
Yield:
MAKES ABOUT 4 DOZEN COOKIES
Level:
Easy

Ingredients

Cookie Dough: 
  • 1/2 lb (2 sticks) unsalted butter
  • 1/3 cup granulated sugar
  • 3/4 cup confectioners' sugar
  • 1/2 tsp salt
  • 1 1/2 tsp grated orange zest
  • 1 tsp pure vanilla extract
  • 1 egg
  • 2 1/4 cups all-purpose fl our
Cinnamon Smear:
  • 5 Tbsp plus 2 tsp (2/3 stick) unsalted butter, soft
  • 1/4 cup packed light brown sugar
  • 1 1/2 tsp light corn syrup
  • 1 Tbsp ground cinnamon
  • 2 Tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp pure vanilla extract
Icing:
  • 1/2 cup confectioners' sugar
  • 2 Tbsp light corn syrup
  • 1 tsp pure vanilla extract
  • 1 tsp water

Directions

Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, orange zest, and vanilla on medium speed until light and fluffy, 4 to 5 minutes. Add the egg, scraping down the bowl after it's fully incorporated. 

Reduce the speed to low. Add the flour all at once and mix just until combined, about 1 minute. 

On a lightly floured surface, roll out the dough to a square about 12 12 inches. 

Make the cinnamon smear: In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed. 

Spread the smear on the dough and roll up into a tight log. Wrap the log in plastic wrap and freeze until firm, 15 to 20 minutes. 

While the dough is firming up, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. 

Using a sharp knife, cut the log into 1/4-inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart. 

Bake until golden around the edges, 12 to 14 minutes. Rotate and switch the baking sheets as necessary for even baking. 

Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely. 

Make the icing: Combine all the ingredients in a small bowl. Lightly brush a thin layer on the surface of each cooled cookie. Let set before serving. 

Store in an airtight container.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Belgian Waffles with Homemade Cinnamon Sugar Butter and Sauteed Cider Apples

Recipe courtesy of Bobby Flay

Hawaiian Steamed Beef Buns

Recipe courtesy of Cooking Channel

Cookie Dough-Stuffed Dark Chocolate Cupcakes

Recipe courtesy of Lindsay Landis

Cinnamon Sugar Mini Pancake Muffins

Recipe courtesy of Bobby Flay

Apple and Cinnamon Breakfast Smoothie

Recipe courtesy of Bobby Deen

Cinnamon Rolls

Recipe courtesy of Guelda Barker

Apples Fries with Cinnamon

Recipe courtesy of Todd Porter|Diane Cu

Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Trending Videos

So Much Pretty Food Here