Cinnamon rolls. A good way to start the week, right?
If you said yes, you are dead wrong.
Okay, maybe some cinnamon rolls, but not those up there. Those were vile.
I tried to make gluten-free cinnamon rolls and they tasted like double ick. What’s worse, I was making them to bring to church for my MOPS group, and I had to throw them all in the trash can and bring some store-bought scones instead. The scones were actually pretty good.
But the problem was that I couldn’t get the idea of cinnamon rolls out of my head for the rest of the day.
I didn’t have the patience to make cinnamon rolls again, so I made a cookie that kind of tasted like a cinnamon roll instead.
Chewy, cinnamonny, sugary, rolly. All in a little teensy cookie.
Now, that’s a good way to start the week.
Cinnamon Roll Cookies with Browned Butter Frosting
- 1/4 c butter
- 3/4 c sugar
- 1 egg
- 1/2 c milk
- 1/2 t vanilla
- 1 c whole wheat flour
- 1/3 c all-purpose flour
- 1 t baking powder
- 1/4 t baking soda
- 2 t cinnamon
- 1/4 t salt
- 2 T butter
- 1 c powdered sugar
- 1/4 t vanilla
- dash of cinnamon
- about 2 T water
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk, and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; add to the butter/sugar mixture. Cover and refrigerate for about an hour.
2. Drop by tablespoonfuls two inches apart on a lined or greased cookie sheet. Bake at 425 degrees for 7-8 minutes or until lightly browned. Remove to a cooling rack until completely cooled.
3. In the meantime, melt the butter in a saucepan until golden brown. Stir in the powdered sugar, vanilla, cinnamon and enough water to make the frosting spreadable. Frost cooled cookies.
Oh, and an even better way to start the week is when two of your favorite students from your first year of teaching (who are TWELVE now!!!) come over to play with your baby and look at the scrapbook you made of their 3rd grade year and share the cookies with you.