Cinnamon Roll Cookies - 12 Weeks of Christmas Treats (Week 1)

This is going to sound strange, but I started baking for Christmas this week.  In September. Crazy? Maybe.  But really the idea is to not go crazy later, in December. Each week I'll make one Christmas treat and pack it away in the freezer.  Then, 12 weeks from now, on December 13th, my baking will be complete - just in time to hand some gifts and enjoy some cookies.  I heard about the idea on Meal Planning Magic and decided I would join in on the fun. Let's hope I can stick it out! Check back next Thursday for the next treat. Be sure to hop to the other blogs participating - links below!

One of my favorite things about Christmas Day is making homemade cinnamon rolls. I usually make the dough the night before, or get up very early and start them so the dough can rise and we can eat them before lunch. I have a feeling with an infant and toddler, this could be a very early morning kind of year. I'm pretty much ready to crash myself once they pass out for the night.

These cookies are fun to make, but require a bit of time as you need to chill the dough once, and then freeze again later.  But, it's very easy and well worth the extra time. They taste like a combination of a real cinnamon roll and a sugar cookie. This recipe made 2 dozen cookies and I'm already behind because we didn't freeze them! lol  So, lesson learned Week One - when you live with a Cookie Monster, make extra to sample, freeze the rest!

Source: A Little Bit Crunchy A Little Bit Rock & Roll

Ingredients:

• 1 1/4 c. flour
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 4 T. unsalted, soft butter
• 1/3 c. granulated sugar
• 1/3 c. brown sugar
• 1 egg white
• 1 tsp. vanilla

The Filling:

• 2 T. maple syrup
• 2 T. packed brown sugar
• 1/2 tsp. cinnamon

The Glaze:

• 1 c. powdered sugar
• 1-2 T. milk
• 1/2 tsp. vanilla

Directions:

1. Combine the dry ingredients and "sift" together with a whisk. Set aside.

2. Cream the butter and sugars together. Add the egg white and vanilla.

3. Add the dry ingredients just until combined.

4. Roll between two pieces of parchment paper or wax paper to form a 12-inch square. Chill for about 30 minutes.

5. Carefully peel the bottom paper off the dough. Flip the dough and do the same with the other paper. Top the chilled dough with the maple syrup and then sprinkle with the cinnamon and brown sugar.

6. Carefully roll the cookie dough up in a spiral and wrap in plastic wrap. Freeze until firm.
7. Preheat your oven to 350 degrees F.

8. Slice into 1/4-inch slices and bake on a parchment lined sheet pan for 8-10 minutes. Place the sheet pan on a cooling rack and allow the cookies to cool on the sheet pan for about 10 minutes. Remove them from the sheet pan and continue cooling them on a cooling rack.

9. Drizzle with the powdered sugar glaze.