Cinnamon Bun Cookies

cinnamon bun cookies

After a discussion with Hayley about my recent lack of baking I decided it was time that I made something yummy. I was a bit stuck at what to make as I wanted to try something new, so as usual I headed to Pinterest where I found this recipe for Cinnamon Bun Cookies and gave it a couple of tweaks based on the comments.


120g icing sugar
170g unsalted butter
Half a teaspoon salt
1 and a half teaspoons vanilla extract
350g plain flour
1 medium egg

2 medium egg whites
1 tablespoon water
60g granulated sugar
1 and a half teaspoons ground cinnamon

CINNAMON ICING (optional):
100g icing sugar
Splash of milk (depends how you want your icing)
Half teaspoon vanilla extract
Half teaspoon ground cinnamon

Okay so it’s a pretty basic process to start out with, for step 1 you cream together the icing sugar and butter in a medium bowl (I find it easier to do if you grate the butter in to the bowl). After this, add the salt, vanilla extract and egg then stir in the flour until you have a dough like concoction. Wrap the dough in clingfilm and stick it in the fridge for a while to keep it solid. I kept it in for about half an hour while I whipped up the icing and filling.

Step 2 is to make the filling, and to do this you simply whisk together the egg whites, water, cinnamon and granulated sugar in a bowl until you get a slightly gooey, foamy mixture. After this, retrieve your dough from the fridge and roll it out (ideally on a floured surface) to as much of a rectangle as you can create. Spread your filling over the dough as evenly as possible then roll the dough in to a log type shape – yours will probably be much neater than mine – and seal the edge (I used a bit of water). Wrap again in clingfilm and stick it in the freezer for an hour or so. Just before you’re about to move on to the next step, preheat your oven to 180 degrees celsius/gas mark 4 or 5.

For step 3 you grab your rolled dough from the freezer and cut it in to slices about half an inch thick. Arrange these slices on a greased or lined baking tray and bake them for 12-15 minutes (until they’re a goldy brown colour). When they look ready and you’ve taken them out of the oven transfer them (carefully, they’re hot!) to a wire rack or just a cold plate to cool.

Step 4 is creating the icing, and this is totally optional. At first I decided against icing them but changed my mind at last minute – by this point it was really dark hence why I’ve not photographed it! It’s just a standard icing so all you need to do is sift the icing sugar in to a bowl then add the vanilla extract and ground cinnamon, then gradually add milk and mix until you have your desired consistency. Once cool, drizzle the icing over the cookies and voilà – you’re done!

What have you been baking recently?