Cinnamon Roll Cookies

I've had a busy couple of days, moving out of my Uni house yesterday (end of second year already...where on earth does time go) and I got my exam results too, managed to get into my third n final year hurrah! This past year has been really tough, I don't know if I should go into details as maybe a food blog isn't the right place to go into the in's and out's, but I truly don't think I will have a harder 365 or so days in my life again. I try to look on the bright side though and think that if I made it through that year (and managed to pass those blasted exams!) then I can make it through anything. Anyway, im going to avoid rambling today (or try to at least..i suffer from the waffling disorder) and get to the bit you are interested in :)

After packing up and lugging box after box of odds n ends from my homely little cupboard sized room (I swear its like the tardis, how on earth did i fit so much stuff in!?) there is nothing better than a cuppa tea and a biccie to recharge before tackling the daunting task of cleaning a student flat...trust me, if you have never had the pleasure of entering a students lair, it is not a pretty sight. One tip, never. ever. look in the oven..or shower...or fridge, and if you do, hold your breath and pray.

Luckily, I happened to have some fresh yummy biccies to hand, just what the doctor called for. I've been on a bit of a cake fest recently so thought it was about time I dusted off the old baking trays and knocked up a batch of cookies :) I stumbled over these adorable cinnamon roll cookies and, anyone who knows me well, will know one of my all time favourite splurges is cinnamon rolls (after cinnamon twists and pain aux raisins, I absolutely cannot refuse anything which involves pastry!) Oh so comforting, and did you know a teaspoon or so of cinnamon is meant to speed up your metabolism, therefore I stand by my theory that I actually burn calories by eating them

Now Im going to be entirely honest (dangerous tactic!), these were not my favvvourrite cookies ive ever made, perhaps because I had super high expectations after being such a cinnamon roll fiend, but thats not to say they are not delicious in their own right and I managed to consume my fair share! They are super moorish, and even if I would not make them for myself again, they will certainly be making repeat appearances in my dinky little kitchen. My mum's partner would not let me rest otherwise, he was quite enamoured with them, managing to shovel away no less than 8, yes 8!, last night after dins.

They are great fun to make, and are really rather pretty! I did not have as much of a problem rolling them as some of the other reviews claimed as I added in an extra chilling step, which I would recommend if you were to give them a whirl. The base is reminiscent of a buttery yummy shortbread, and mixed up a little with the delicious cinnamon swirl they are really rather irresistible. Even if they were not my all time favourite I am certain you would like them, just don't expect them to quite reach the supreme awesomeness of the godly cinnamon roll :)

Cinnamon Roll Cookies

Adapted from Stephanie's Kitchen via A Dash of Megnut

For the dough

3/4 cup butter, room temperature

1/2 cup granulated sugar*

1 egg yolk (white reserved for filling)

1tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp salt**

For the filling

1 egg white

1 Tbsp water

1/4 cup granulated sugar* 

1 1/4 tsp ground cinnamon

For the icing

1 1/2 cups confectioners (icing) sugar

2 Tbsp milk

1/2 tsp vanilla extract

1/8 tsp almond extract

3/4 tsp cinnamon

Begin with the dough: 

Cream together the butter and sugar

Add the egg yolk and vanilla

Sift in the flour and salt, mix until fully incorporated

Shape dough into a disc, place in plastic wrap and refrigerate until ready to use

Whilst dough chills prepare filling:

Whisk together the egg white and water in a small bowl, set aside

In another small bowl combine the sugar and cinnamon, mix well and set aside

Take out dough and place on a sheet of baking parchment

Place another sheet on top and roll the dough into a 9 x 12 inch rectangle ***

Brush the egg wash all over the dough and then sprinkle the sugar/cinnamon mix evenly over the top

Roll the dough into a log lengthwise and ensure the final overlap is nicely sealed

Roll back onto plastic wrap and freeze for 30 minutes (or refrigerate overnight)

Preheat oven to 350F/180C and line a baking sheet with parchment

Remove log from freezer and slice into 1/2 inch circles

Place cookies on prepared baking sheet and bake for 15-17 minutes

For the icing

Mix together all the ingredients and drizzle over cooled cookies ****

Notes

* I used caster sugar

** I omitted as I used salted butter

*** I then refrigerated the rolled dough for roughly 15 minutes as others had problems with it being sticky. Before adding the filling I would recommend making sure the dough is not stuck to the bottom layer of parchment (trust me, it will save you time later, don't ask how I know..)

**** I did not ice my cookies as my mum doesn't have an incredibly sweet tooth and liked them plain :)

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