Cinnamon Roll Cookies

by Alexandra

I forgot the icing — but it happens. I didn’t even notice until after I packaged up all the cookies.

A cinnamon bun is not a cinnamon bun without the icing! But, these aren’t cinnamon buns. They’re cookies! So I guess it’s okay. I guess.


These yummy cookies have a wonderful, flaky crust and a buttery cinnamon swirl in the middle. They’re everything a cookie should be, but everything a cinnamon bun should be, too! I call this a win-win situation.


Cinnamon Bun Cookies
2 cups all-purpose flour, plus 2 tablespoons
1 teaspoon cinnamon, plus 1 tablespoon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened, plus 3 tablespoons
1/4 cup granulated sugar
1/4 cup brown sugar, plus 1/2 cup
1 egg yolk
1/4 cup applesauce
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 tablespoons of milk
Sift together flour, 1 teaspoon cinnamon, baking soda and salt. set aside.
Beat 1/2 cup butter, granulated sugar, and 1/4 cup brown sugar in a stand mixer until fluffy. Add egg yolk, applesauce, corn syrup and vanilla. Mix well.
Fold flour mixture into creamed butter mixture until just combined. Do not over mix. Divide dough in half and wrap in plastic wrap. Refrigerate for 30 minutes. Meanwhile, combine 1/2 cup brown sugar with 1 tbs cinnamon and set aside.
Remove one dough half. Roll between 2 pieces of wax paper to 1/4-inch thickness and spread 1-1/2 tbs softened butter across flattened dough. Sprinkle with half of the cinnamon-sugar mixture, roll up dough, and place seam-side-down on plastic wrap. Cover tightly and place in the refrigerator. Repeat with other dough half.
After 45 minutes of chilling the roll, cut into 1/2 inch slices. Bake in a preheated 350-degree oven for 10 minutes. Cool for 2 minutes on the baking sheet, then cool completely on cooling racks.
Combine powdered sugar and milk. Drizzle over cooled cookies. Allow icing to set for at least 4 hours, then store cookies in an airtight container.