Cinnamon Bun Cookies Recipe

Ingredients:

COOKIE DOUGH:

• 1/2 lb (2 sticks) unsalted butter
• 1/3 cup granulated sugar
• 3/4 cup confectioners' sugar
• 1/2 tsp salt
• 1 1/2 tsp grated orange zest
• 1 tsp World Class Madagascar Pure Vanilla Extract Single-Fold
• 1 egg
• 2 1/4 cups all-purpose flour

CINNAMON PASTE:

• 5 Tbsp plus 2 tsp (2/3 stick) unsalted butter, soft
• 1/4 cup packed light brown sugar
• 1 1/2 tsp light corn syrup
• 2 tsp ground cinnamon
• 1 tsp World Class Pure Cinnamon Extract
• 2 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp World Class Madagascar Pure Vanilla Extract Single-Fold

ICING

• 1/2 cup confectioners' sugar
• 2 Tbsp light corn syrup
• 1 tsp World Class Madagascar Pure Vanilla Extract Single-Fold
• 1 tsp water

Instructions:

Cookie Dough:

Cream the butter, sugars, salt, orange zest, and World Class Madagascar Pure Vanilla Extract Single-Fold on medium speed until light and fluffy, 4 to 5 minutes. Add the egg, scraping down the bowl after it's fully incorporated. Reduce the mixer speed to low. Add the flour all at once and mix just until combined, about 1 minute. Roll out the dough on a lightly floured surface to a square about 12 inches - you can also do this between two sheets of parchment paper.

Cinnamon Paste:

Mix all the ingredients on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed. Spread the paste on the dough and roll up into a tight log. Wrap the log in plastic wrap or parchment paper and freeze until firm, about 15 to 20 minutes.

Slicing and Baking:

While the dough is chilling, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Using a sharp knife, cut the log into 1/4-inch-thick slices. Transfer the slices to the prepared baking sheets, spacing them about 1 1/2 inches apart.

Bake 12 to 14 minutes until the edges are golden brown. Rotate and switch the baking sheets as necessary for even baking.

Allow the cookies to cool for a minute on the baking sheets then transfer to racks for cooling completely.

Make the icing:

Combine all the ingredients in a small bowl. Drizzle or lightly brush a thin layer on the surface of each cooled cookie. Let set before serving or storing in an airtight container.