Cinnamon Roll Cookies

Cinnamon Roll Cookies
Recipe Number: 1563
Contributor: mountainbetty

Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy

Ingredients:

Cooking Instructions:

Cookie dough

* 1 & 1/4 cups sugar
* 3/4 cup butter, softened
* 1 large egg
* 1 teaspoon vanilla extract
* 1 & 3/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt

Beat together sugar and butter until creamy. Add egg and vanilla. In a separate bowl, combine flour, baking soda, and salt. Gradually add to sugar/butter mixture. Cover and refrigerate for one hour.

On a lightly floured surface, roll dough into a rectangle, 18″ x 10″.

Filling

* 2 tablespoons sugar
* 2 tablespoons chopped pecans
* 1 teaspoon ground cinnamon

Combine all filling ingredients in a small bowl. Sprinkle over cookie dough and press down gently. Beginning with the long side, roll up dough jelly-roll fashion. Place seam side down and cover with heavy-duty plastic wrap and/or parchment paper. Refrigerate 2 hours or overnight. Preheat oven to 350 degrees. Cut dough into 1/2-inch slices. On a sprayed/greased/lined baking sheet, place dough slices about 3 to 4 inches apart. Bake for 9 to 11 minutes or until lightly browned. Cool slightly on baking sheets, then place on wire racks to cool completely.

Notes: These cookies come to you courtesy of Paula Deen?s Christmas. This time of year, one of the most important considerations when baking cookies is how they look. Most holiday cookies are to be given away, so they should at least look nice, right? With the cinnamon swirl in these sugar cookies, these are just begging to live on a cookie tray.

These are not quick cookies to whip up. They?re not difficult, but they have to be refrigerated before being baked. Because of that, they do lend themselves to being good make-ahead cookies. I actually made the dough for these late one night and then sliced and baked them the next morning for my co-workers. I should mention here that they were quickly devoured, and I was told more than asked to make more.

One of my least favorite things in baking is rolling out dough. I?m not good at it, never seeming to be able to make anything remotely resembling an actual rectangle. I?m not blessed with patience, so I?m sure that doesn?t help. That being said, I still liked these cookies and would make them again. Be sure to give them plenty of room on the baking sheet, because they do spread quite a bit. They?ll be much more holiday-worthy if they don?t run all over each other.

Additional Comments:

NOTES: Use a dough/bench scraper to carefully lift the dough from the counter. This helps prevent the dough from tearing.

http://www.bakeorbreak.com/2006/12/12/cinnamon-roll-cookies/>