The second chill time went much better. You definitely need that time to be able to effectively cut the dough into the cookies. However, if I were to make these again, I would definitely shorten that first chill time if I did it at all. In fact, you may be better off adding a little extra flour to prevent the “stickies” and rolling it out right away.
All of that said, after troubleshooting, these cookies really are delicious. If you are up for a little bit of a challenge are aren’t a perfectionist in your roll of the dough, I would say these would be worth your time. Keep in mind that this recipe only makes about 2 dozen cookies, so if you are feeding a crowd, you may want to double it. Enjoy!
Cinnamon Bun Cookies
Adapted from Recipe Girl (also on Nosh and Tell)
3/4 c. (1-1/2 sticks) butter
1/2 c. powdered sugar
1/2 tsp. salt
1-1/2 tsp. vanilla extract
1-1/2 cups all-purpose flour
1 large egg white
1 Tbsp. water
1/4 c. granulated sugar
1-1/2 tsp. cinnamon
1/2 c. powdered sugar
1 Tbsp. heavy whipping cream
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
To prepare the dough, in a medium-sized mixing bowl, cream together the butter, sugar, salt, and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you are ready to use it.
Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Let the dough warm until it is a little more pliable. Roll the dough into a 9×12 inch rectangle. In a small bowl, whisk together the egg white and water until foamy. Brush onto rolled out dough. In another small bowl, mix together cinnamon and sugar. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge. Wrap in plastic wrap or parchment and freeze until firm.
Preheat the oven to 350 degrees F. Lightly grease two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut 1/2-inch slices. Transfer them to the prepared baking sheets. Bake for 12-15 minutes until they are a light, golden brown color. Transfer to a wire rack to cool.
To make the icing, whisk the cream into the powdered sugar until the icing is smooth. Add the vanilla and cinnamon. Mix well. Drizzle icing over the cookies.