Cinnamon Logs
If you love cinnamon rolls, these showstopping cookies will win your heart. Swirled with a buttery cinnamon–brown sugar mixture, they were created by Alana Kysar, a cook, baker, blogger and self-described cinnamon freak. If you’re hosting a Christmas tea, these sweet treats deserve a place at the table. They also travel well, so tuck them into cookie tins for holiday gifts.
Ingredients:
For the cookies:
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1/4 cup (2 oz./60 g) granulated sugar
- 3/4 cup (3 oz./90 g) confectioners’ sugar
- 1/2 tsp. salt
- 1 Tbs. vanilla extract
- 1 egg, at room temperature
- 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour, plus more for dusting
For the cinnamon spread:
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature
- 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
- 1 Tbs. ground cinnamon
- 1 Tbs. cocoa powder
- 1 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1 tsp. vanilla bean paste
Directions:
To make the cookies, in the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar, confectioners’ sugar, salt and vanilla on medium speed until light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and beat on medium speed until well incorporated, about 1 minute. Reduce the speed to low, add the flour and beat until just combined, about 1 minute.
Transfer the dough to a sheet of parchment paper and divide into 4 equal pieces. Roll 1 piece into a log about 12 inches (30 cm) long and wrap in parchment paper. Shape the remaining 3 pieces into disks. Wrap each disk separately in parchment paper. Refrigerate all of the dough until firm, about 1 hour.
Meanwhile, make the cinnamon spread: In the clean bowl of the electric mixer fitted with the clean flat beater, beat together the butter, brown sugar, cinnamon, cocoa powder, flour, salt and vanilla bean paste on medium speed until light and fluffy, 2 to 3 minutes.
On a lightly floured work surface, roll out 1 dough disk into a 6-by-12-inch (15-by-30-cm) rectangle. Using a butter knife, spread one-third of the cinnamon spread evenly over the dough. Place the 12-inch (30-cm) dough log in the center of the rectangle, making sure the 12-inch (30-cm) sides line up, and wrap the rectangle around the log to enclose it completely. Squeeze and massage the dough around the log to make sure it adheres. Repeat the process with a second dough disk, rolling it out into an 8-by-12-inch (20-by-30-cm) rectangle and using half of the remaining cinnamon spread. Finally, repeat with the remaining dough disk, rolling it out into a 10-by-12-inch (25-by-30-cm) rectangle and using the remaining spread. Wrap the log in parchment paper and refrigerate until firm, about 1 hour.
Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with silicone baking mats or parchment paper.
Remove the dough from the refrigerator and unwrap it. Using a sharp serrated knife, cut the dough crosswise into 1/4-inch (6-mm) slices. After each cut, roll the log a quarter turn away from you so it doesn’t develop a flat edge, then roll it back toward you when it gets too far away. Place the slices on the prepared baking sheets, spacing the cookies about 1 1/2 inches (4 cm) apart.
Bake until the cookies are golden brown on the edges, about 15 minutes, rotating the baking sheets from top to bottom and front to back halfway through baking. Transfer the baking sheets to wire racks and let cool for 5 to 10 minutes, then transfer the cookies to the racks and let cool completely. Makes about 36 cookies.
Recipe by Alana Kysar, creator of the blog Fix Feast Flair
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