Simple Way to Brown Butter Cinnamon Rolls Joanne Chang

Cinnamon Roll Cookies

Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal.

Recipe Summary Cinnamon Roll Cookies

These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.

Ingredients | Brown Butter Cinnamon Rolls Joanne Chang

2 ¾ cups all-purpose flour, plus more for rolling out dough

1 teaspoon baking soda

½ teaspoon fine salt

½ cup butter, softened

½ cup shortening

1 ½ cups white sugar

2 large eggs

2 tablespoons ground cinnamon, or as desired

Directions

Sift together all-purpose flour, baking soda, and salt in a bowl.

Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.

Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.

Preheat the oven to 350 degrees F (175 degrees C).

Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.

Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

For sugar cookie purists, you can sprinkle some white sugar on each slice before baking. Or, for a new twist, wait until the cookies are baked and cooled, and then drizzle some powdered sugar glaze on top of them.

Info | Brown Butter Cinnamon Rolls Joanne Chang

prep: 25 mins cook: 12 mins additional: 2 hrs total: 2 hrs 37 mins Servings: 16 Yield: 16 cookies

TAG : Cinnamon Roll Cookies

Desserts, Cookies, Snickerdoodle Recipes,