Another day, another dollar. Or in this case, another cookie. Cinnamon roll cookies. Cinnamon rolls for when you don’t feel like waiting for dough to rise. Cinnamon rolls that will keep for more than two days – if you don’t eat them all in one go because they’re so good.
Today is the second day of December, the second day of summer, the day after the wedding and subsequently the day of slothful bliss. Let someone else do the cooking today. Sit back, relax your aching feet and if you are of the forward thinking type you may already have a roll of these in the freezer, ready to bake for afternoon tea with your coffee.
Reasons why Christmas is so special no 2: Love. Love actually is all around. Also, having been to a beautiful wedding yesterday and celebrating all kinds of love, it was thrown into sharp relief how little we do celebrate love, and love in all its many and varied forms. Christmas is a time to celebrate the beauty of love.
Cinnamon Roll Cookies
330 g plain flour
1 tsp cinnamon
50 g white sugar
50 g brown sugar
1 egg yolk
100 g applesauce
1 tbsp light corn syrup
1 tsp vanilla essence
For the filling:
1 tbsp cinnamon
30 g butter, melted
100 g brown sugar
For the glaze:
1/2 cup icing sugar
up to 1 tbsp milk
Sift flour and cinnamon into a large bowl. Stir in both sugars and make a well in the middle.
Add egg yolk, applesauce, corn syrup and vanilla. Beat well using a wooden spoon. Split dough into two pieces and wrap each in plastic wrap. Refrigerate for at least half an hour.
Preheat oven to 180°C/350°F. Line two baking trays with baking paper.
Roll out dough in between two layers of baking paper. This is important, as the dough will be rather sticky. Stir together the cinnamon and brown sugar for the filling. Brush with half the butter and scatter half the cinnamon/sugar mix over. Roll the dough, starting from the long side, into a spiral and refrigerate again for ten minutes. Repeat with the other half of the dough.
Slice each log into 1 cm discs and space on the baking trays about two centimetres apart. Bake 10-15 minutes. Let cool on trays 5 minutes, then remove to a cooling rack to cool completely before glazing.
For the glaze:
Whisk icing sugar with just enough milk to make a glaze of spreadable consistency. Using either a baking paper piping bag or a spoon, drizzle glaze over biscuits.