Cinnamon Bun Cookies #cookies #desserts

Cinnamon Bun Cookies #cookies #desserts

I'm nearly humiliated to concede this, yet this is the first occasion when I've at any point made a pinwheel treat. Truly, I don't know I've ever even eaten one preceding! Be that as it may, each time I see an image of one on the web or in one of my cookbooks, I simply think "oooh, how beautiful!" And even subsequent to perusing recipes and methods (and truly, I even watched a couple YouTube recordings before endeavoring), I had this thought they should be so muddled to make. Not a chance. In the event that you can take off batter, you can make a pinwheel treat.

This batter is incredible to work with. Not clingy by any stretch of the imagination, yet delicate and flexible. It took off actually effectively, so getting it more slender ought to be definitely no issue.

The cinnamon blend turned out somewhat thick and intense to work with, yet I'm going to accuse that for how chilly it was in my kitchen – in a hotter kitchen, the margarine would be milder and simpler to spread. It most likely would have worked out better on the off chance that I'd mellowed it a piece in the microwave as opposed to just depending on the room temperature to do it.

The treat spreads marginally in the broiler, and levels out a minor piece, yet by and large holds its shape well. Yet, the cinnamon layer air pockets up and overflows out of the winding, making it look much increasingly like a cinnamon bun. So lovely.

Also try our recipe Frosted Maple Snickerdoodles

Cinnamon Bun Cookies #cookies #desserts

What's superior to a cinnamon bun? Cinnamon bun treats! Delicate, delicate, and stuffed with cinnamon season.


  • 1 cup unsalted butter at room temperature
  • 1/3 cup granulated sugar
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons grated orange zest
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 2-1/4 cups all-purpose flour


  • 5 tablespoons plus 2 teaspoons unsalted butter, softened
  • 1/4 cup packed light brown sugar
  • 1-1/2 teaspoons light corn syrup
  • 1 tablespoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure vanilla extract


  • 1/2 cup confectioners' sugar
  • 2 tablespoons light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon water


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, salt, zest, and vanilla together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, beating well to incorporate.
  2. Turn the mixer down to low and add the flour, mixing until just barely combined.
  3. On a sheet of wax or parchment paper (whatever your preference), roll the dough out to approximately 12" square (or more if you want to get more spirals – see my comment above). When it comes time to roll into a log, the paper makes it easier to lift the edge and handle the dough.


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine all of the cinnamon smear ingredients and beat on medium speed until light and fluffy, about 2 or 3 minutes.
  2. Spread the cinnamon mixture on top of the rolled out cookie dough.
  3. Roll the dough into a log shape. Once you get an edge started rolling by just folding it over slightly, you can simply lift the paper edge and use it to guide the dough to continue rolling. There's a video here that shows what I mean about lifting the paper edge to create the roll. The ends of the log will likely be a bit gappy, so you can just smoosh them in to form a flat edge. The first slice from each end will not have the pretty spiral, but there won't be any wasted dough.
  4. Wrap the log in plastic wrap or the parchment paper you used to roll it out and gently squeeze the log to ensure there are no air pockets inside. You can then roll the log a few times to smooth it back out if necessary.
  5. Transfer the dough to the freezer for at least 15-20 minutes, until firm.
  6. When ready to bake, preheat the oven to 375°F.
  7. Remove the dough log from the freezer and using a sharp knife, cut the dough into 1/4" slices. Give the log a quarter roll after each cut so it doesn't develop a flat edge from constantly pressing on the same side.
  8. Transfer the cut slices to your prepared cookie sheets and bake for about 12-14 minutes, rotating the baking sheet halfway through, until they’re lightly golden around the edges. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.


  1. Combine all the ingredients for the glaze in a small bowl and whisk together. Add additional water if it seems too thick. Using a pastry brush, apply a thin coat to the top of each cookie. Allow to sit at room temperature to dry completely.

Read more our recipe : VEGAN CREPES

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