Cinnamon Roll Cookies

It's the most baking-est time of the year and I'm missing it!

What have you been up to? I've been:
(to the tune of The 12 Days of Christmas)
Holiday card addressing
Lots of gifts a-wrapping
School volunteering
Full-time a-working
Some party-going
and parenting a five year-old...

I guess maybe I'm not totally missing it because I did make these amazing cinnamon roll cookies I found on the King Arthur Flour website. (This post is not sponsored. I was just noodling around on the interwebs and found something good to make.)

Buttery, cinnamonny (totally a word) and a little salty, baking these will scent up your house so fragrantly that the neighbors may "happen" to stop by.

The only thing I will caveat here is that these are a several hours long activity. If you're spending a day by the fire, playing board games with visitors and family, these are a perfect background baking craft. Oh, are they worth it!

And, hey, go easy on yourself. If you're into baking, you know that these take a little patience and skill. But if you're a novice, maybe roll the doughs out, put them on top of each other and cut into wedges. They may not look like these photos, but trust me when I admit that mine look nothing like the pro photos on their site of origin. Whatevs, they're tasty and they smell good and my husband loves cinnamon. Done deal!



Cinnamon Roll Cookies
Yield: 4 dozen cookies

Vanilla Cookie Dough
½ C powdered sugar
12 T unsalted butter
½ t kosher salt
1 ½ vanilla
1 ½ C flour

Cinnamon Cookie Dough
¼ C brown sugar
2 T honey
½ t kosher salt
½ t vanilla
12 T unsalted butter
1 T cinnamon
½ C toasted chopped pecans

1 ½ C flour

Make the vanilla dough: 
1. In a medium-sized mixing bowl cream together the sugar, butter, salt, and vanilla.
2. Mix in the flour. 
3. Flatten the dough into a disk, wrap it in plastic, and refrigerate at least one hour or overnight. 

Make the cinnamon dough:
1. In a saucepan combine the sugar, honey, salt, vanilla, butter, and cinnamon. Heat over medium heat until the butter has melted and the sugar has dissolved.
2. Remove from the heat and allow to cool briefly.
3. Transfer the cinnamon mixture and the toasted pecans to a food processor, and process until smooth.
4. Add the flour and pulse 3-5 times until the dough comes together.
5. Flatten the dough into a disk, wrap it in plastic, and refrigerate at least one hour or overnight. 

Put it all together:
1. Place parchment on your work surface and dust it lightly with flour.
2. Lay the vanilla dough on the parchment and roll it into an 18" x 12" rectangle. Set aside.
3. Place another piece of parchment on your work surface and dust it lightly with flour. Roll the cinnamon dough out into a 17" x 11" rectangle.
4. Place the cinnamon dough on top of the vanilla dough.
5. Carefully roll the dough into a log. If you lose pieces along the way, carefully press them into the log form.
6. Wrap the log in parchment, and freeze for one hour.
7. Preheat the oven to 350°F. Line two baking sheets with parchment.
8. Working quickly, remove the dough from the freezer, unwrap it, and use a sharp knife to gently cut the log into ¼" slices.
9. Bake the cookies for 12 to 14 minutes, or until they feel firm.
10. Cool completely and munch with milk!

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