Keeping with my theme of catching up on blog posts and writing news, I had a story published in the June 2017 edition of the Friend magazine! As with most of my life, my daughters were the inspiration and driving force for me to record and submit this story. It really is a delightfully inspired, easy to read story, so please take a moment and have a look (plus the artwork is beautiful!).
And once again, we’re almost always in the mood for cinnamon, and we wanted to celebrate. My daughters love it when I make this Cinnamon Roll recipe (seriously delicious), so I thought about making these. However, for the last while, we’ve been travelling and no place we’ve stayed had quite the right equipment to make Cinnamon Rolls (no beaters, no rolling pin, etc.).
So we got creative! Never being a snickerdoodle fan (too crunchy!) I messed around with sugar cookie recipes, and ended up creating what we call Cinnamon Roll Cookies. We love them! With or without icing, these hit the spot and are sure to be a favourite for all of the cinnamon roll lovers in your life.
Cinnamon Roll Cookies*
*also known as the most fun cookies to make with kids ever!
3 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon cinnamon
1 cup caster (white granulated) sugar
1 cup packed brown sugar
1 cup butter, softened
2 teaspoons vanilla
1 teaspoon imitation butter flavour (in a pinch, use vanilla)
Cinnamon sugar (2 Tablespoons cinnamon to 1 cup caster/fine white sugar).
In a bowl, combine flour, baking powder, baking powder, baking soda, salt and cinnamon.
In a separate bowl, cream butter and caster sugar. Slowly add brown sugar, one egg at a time, and then vanilla and butter flavours. Stir in dry ingredients till well combined (my daughters like using their hands.)
Place the bowl in the fridge for an hour or more until the dough is firm enough to roll into balls.
While the dough is in the fridge, make cinnamon sugar by mixing 2 tablespoons of ground cinnamon mixed with 1 cup of caster (fine white) sugar. Place in a bowl. Now make your favourite Cinnamon Roll icing. We prefer vanilla icing, but some like maple flavour icing , and purists will demand cream cheese icing. It is your choice- go with what you like best.
Heat oven to 350° F / 175° C. Roll the dough into 1-inch balls, slightly pressing in the centre of each ball. Roll the balls in prepared cinnamon sugar, then place on a prepared baking tray. Bake for 11-12 minutes, being careful to not overbake. The cookies should be easy to remove from the tray without squishing, but not firm enough to crunch when cooled.
Remove from pan and let cookies cool on paper towels.
When cool to the touch, dollop icing on top of the cookies, then sprinkle a touch of cinnamon sugar on top. OR make a ‘sandwich’ with icing between two cookies. If you have time, you can make swirls of icing on top, then sprinkle with cinnamon sugar. We can never wait long enough to do this and need to eat them straight away.