Cinnamon Rolls Just Got Better, Find Out How
My kitchen helper is spending most of his days in school and therefore his eating habits are expanding, for better or worse. Every morning we head to school early to sit with his friends in the cafeteria and enjoy a second round of “breakfast”. This is also a vital time for the moms to vent about morning challenges or cheer for morning triumphs. It’s a great way to start the day and has turned into a morning tradition. About three weeks ago a new offering was added to the “breakfast” menu. Pre-package small cinnamon rolls. Of course, since my kitchen helper loves any treat involving cinnamon it was spotted immediately. For weeks now it’s the most requested item and all of us parents shake our heads thinking of how the kids are going to be in their respective classrooms. Based on this new school obsession I wanted to find a homemade cinnamon roll treat that wasn’t pre-packaged. That’s when I found a Cinnamon Roll Cookies recipe from Sally’s Baking Addiction. I knew I had to make these with my kitchen helper.
This treat is still not shy of sugar which is why I made a half batch and shared these new confections with his schoolmates. They were a hit and I highly recommend them for the upcoming holiday cookie season. A surefire crowd favorite. The recipe is a sugar cookie dough and assembled the way you would make a traditional cinnamon roll. The key here is refrigerating the dough for at least 2 hours before cutting and baking. A great way to tackle this two hour chill time is to make the cinnamon roll logs prior to picking up your kitchen helper from school so they can practice their cutting skills and cut each round when they get home. They will be mesmerized by the circle of cinnamon and luckily they only take 12 minutes to bake. With or without glaze, these are sure to please. I wonder what treat we will discover this week?
What is your kitchen helpers favorite new treat? Share in the comments below
Recipe Adapted From: Sally’s Baking Addiction (Non-small batch :))
Prep Time: 2 hr 20 mins (chill time)
Cook Time: 12 mins
- 3/4 Cup - Unsalted Butter (room temperature)
- 3/4 Cup - Sugar
- 1 large Egg
- 2 Teaspoon - Vanilla Extract
- 2 1/4 Cup - All-Purpose Flour
- 1/2 Teaspoon - Baking Powder
- 1/4 Teaspoon - Salt
- CINNAMON FILLING
- 1 Tablespoon - Butter, melted
- 1/8 Cup - Sugar
- 1 1/2 Teaspoon - Cinnamon
- GLAZE (OPTIONAL)
- 1 Tablespoon - Powder Sugar
- 1/2 Teaspoon - Milk
- 1/8 Teaspoon - Vanilla
- Preheat oven to 350° F and line a baking sheet with parchment paper
- In a medium bowl, cream the Butter until light and fluffy. Add the Sugar and mix for another 3-4 minutes
- Pour the Egg and Vanilla Extract and mix until combined
- In another bowl, mix together the Flour, Baking Powder and Salt
- Add the flour mixture into the wet ingredients. Mix until dough forms.
- Form the dough into a ball. Cut in half. Wrap one 1/2 of the dough with plastic wrap and place it into the freezer for later use (if making a half batch)
- With the other half of dough, roll the dough 1/4" thick using a silicone baking mat (this make life easier), spread the melted butter and sprinkle with cinnamon and sugar
- Roll the dough lengthwise and place the rolled dough onto a parchment lined quarter baking sheet. Allow the dough to chill for at least 2 hours
- After the rolled dough has chilled, cut 1/2" slices and place the 18 cookies onto the parchment line baking sheet
- Bake at 350° for 12 minutes once edges brown slightly. Once cooled drizzle on the optional glaze. Enjoy
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.