Cinnamon Roll Cookies

Here’s an idea for your Christmas cookie baking…

Cinnamon Roll Cookies

Cinnamon Roll Cookies 1  Cinnamon Roll Cookies 2  Cinnamon Roll Cookies 3

Sugar Cookie Dough:
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1½ tsp baking powder
1/4 tsp salt

Cinnamon Sugar Filling:
2 Tbl sugar, divided
2 tsp cinnamon, divided

1 Tbl butter, softened
1/2 cup powdered sugar
1/4 tsp vanilla
1 Tbl milk

For the cookie dough, cream the butter and sugar. Mix in egg and vanilla. Add flour, baking powder, and salt; mix until dough comes together. Divide dough in half. Roll out one half to a 6″x13″ rectangle. Mix half of the cinnamon sugar filling; 1 Tbl sugar and 1 tsp cinnamon. Sprinkle filling evenly over dough, press down lightly with fingers on cinnamon sugar. Roll up as pictured above, wrap in wax paper, and put in freezer for about 20 minutes. Repeat with second half of dough. Heat oven to 375°. Remove each roll from freezer when ready, cut cookies from roll with sharp knife about 1/4″ thickness. Place on ungreased cookie sheet, make sure slices are round and end of spiral is pinched to secure. Bake 8 minutes. Mix icing ingredients and drizzle over cooled cookies. Makes approx 6 dozen.

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Maple Pecan Cinnamon Rolls

Cinnamon rolls using a quick bread instead of a yeast bread, I like it. So did my husband and sons. Recipe from

Maple Pecan Cinnamon Rolls

Maple Pecan Cinnamon Rolls 1   Maple Pecan Cinnamon Rolls 2

Cinnamon Filling:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup chopped pecans
2 tsp cinnamon
1/8 tsp salt
1 Tbl butter, melted

Combine brown sugar, sugar, pecans, cinnamon, and salt in medium bowl. Add melted butter and stir with fork. Set aside.

3 cups flour
3 Tbl sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
6 Tbl butter, melted
1/3 cup maple syrup

In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add buttermilk, syrup, and 2 tablespoons of the melted butter, and stir until just combined. Transfer dough to a floured work surface and knead until smooth (it will still be very soft and a little sticky, but will be smoother and less lumpy). Place in lightly floured bowl, cover, and chill for 20 minutes. Preheat oven to 425°. Spray a 9″ square pan with non-stick spray. Roll out chilled dough into a rectangle about 18″ X 8″ on floured surface. Brush 2 tablespoons of the melted butter over dough. Pour cinnamon filling over dough and spread evenly, leaving about a 1/2 inch along one long edge. Press filling down to pack it on the dough.

Roll up to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit, use flour and spatula to help). Pinch seam closed and lay seam side down. Cut into 9 even pieces (about 2″ each), and transfer to prepared pan. Brush with the remaining 2 tablespoons of melted butter. Bake for 20 to 23 minutes, until golden brown.

Maple Icing:
2 Tbl butter, softened
3 Tbl maple syrup
1 to 2 tsp milk
1 cup powdered sugar

In medium bowl, cream butter and maple syrup, add powdered sugar. If too thick, add a teaspoon or so of milk to make drizzle consistency. Allow cinnamon rolls to cool in the pan for about 5 minutes. Pour icing over rolls. Serve warm.

One Year Ago Today: Almond Poppy Seed Muffins with Walnut Streusel Almond Poppyseed Muffins

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Iced Molasses Cookies

I love a good soft molasses cookie.  There is a coffee shop in the Seattle area that sells a mean molasses cookie, I treat myself to one every once in awhile.  It is best if I don’t make a batch at home because I run the risk of a sugar coma.  We will see how I do this time.

Molasses Cookies:
3/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/2 cup molasses
2½ cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp salt
sugar to roll dough

In large bowl with electric mixer, cream butter and sugar.  Beat in egg and molasses.   In another bowl, combine flour, salt, baking soda, and spices. Stir into creamed mixture until blended.  Chill for 1 hour.  Heat oven to 350°.  Scoop dough into balls about 1½” in diameter, roll in sugar and place on lightly greased or silpat lined baking sheet, leaving 2″ between cookies. Bake 8 to 12 minutes, until cookies have cracks and center is set, do not over bake.  Cool on pan for 2 minutes then move to cooling rack to cool completely.

White Icing:
1 Tbl butter, melted
1 cup powdered sugar
2 tsp milk
4 tsp light corn syrup

Stir butter, sugar, and milk together until smooth, then add corn syrup.  If mixture is too thick, add more corn syrup until it is easily spreadable, but not too thin.  Spread thin layer of icing over each cookie.  Let cookies sit until icing sets up.  Makes about 30 cookies.

One Year Ago:  Pumpkin Sweet Rolls  

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.