To Store
Keep in an airtight container or bag and store at room temperature for up to 5 days.
To Freeze
Keep in an airtight container or bag and freeze for up to 1 month. To eat, reheat the cookie in the microwave or oven, alternatively, you can leave it to defrost overnight at room temperature.
Cinnamon Roll Icebox Cookies
Description
These cinnamon roll cookies are frozen, cut, and then baked. A soft butter cookie with a cinnamon swirl, and drizzled with icing … they are perfect for serving and gifting!
Ingredients
Dough
Filling
Icing
Instructions
For the dough
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Beat the butter and sugar together in a stand mixer for approx 3 minutes or until light and fluffy. Add the egg and vanilla. Beat until fully incorporated for approx 2 minutes.
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Change the whisk to a paddle on the stand mixer. Sift the flour, cornstarch, baking soda, and salt into the butter mixture. Mix on low speed until fully incorporated.
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Wrap the dough in cling wrap, and freeze for 1 hour.
For the filling
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Mix together the butter, cinnamon, and sugar until smooth paste forms.
To assemble
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Place the chilled dough between two sheets of parchment paper and roll into a large rectangle approximately ¼” thick. Spread the filling evenly on the dough. Roll the dough up into a log, slightly pinching the end to prevent filling from leaking.
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Wrap the log shaped dough in cling wrap and freeze for 2 hours.
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Preheat the oven to 350F and line several pans with parchment paper.
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Slice the log shaped dough into ¼” slices and bake for 10-12 minutes. Cool once baked.
For the icing
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In a bowl, mix together the icing sugar, milk, and vanilla extract. Drizzle over the cooled cookies and allow icing to set for 10 minutes before serving.
May 22, 2022 at 8:35 pmReplaced the sugar with all light brown sugar, so delicious!