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Cinnamon Pinwheels. Day 10. Breakfast pastry in a cookie.

These Cinnamon Pinwheels are evocative of soft, cinnamon drenched  breakfast rolls dripping with icing. Enjoy this cookie version, makes a nice addition to the traditional chocolate and sugar cookie variety.
Cookie Dough 
 
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) softened butter
1 1/2 cup sugar
1 1/2 tsp vanilla extract
1/2 almond extract
2 eggs
Filling and Icing
 
1 tablespoon melted butter
1/4 c granulated sugar
1 tbsp. ground cinnamon
3/4 cup powdered sugar
1 tbsp. milk

Preheat oven to 375 degrees Fahrenheit. Mix together the flour, baking powder, and salt, set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly beat in the flour mixture until fully absorbed. Separate dough into two disks, wrap in plastic wrap, and refrigerate for a minimum of 2 hours or overnight.

Divide the dough into two halves. On a floured surface, roll each half of dough to about ¼-inch thickness. Brush with melted butter. In a small bowl, mix together granulated sugar and cinnamon. Sprinkle this mixture evenly over dough. Begin to roll up dough, starting at the long side. Wrap in plastic wrap and put dough in the freezer for about 20-30 minutes (until firm – not hard). Take dough out of freezer and begin cutting into 3/4 inch slices. Place slices about 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are lightly golden brown. Cool for 2 minutes on the cookie sheet, then remove from cookie sheet to cooling rack. Cool completely.
In a small bowl, mix powdered sugar and milk until smooth. Drizzle icing over cooled cookies.