This is my take on the famous mall-style cinnamon buns. You know…Cinnabons, which smell and taste great but are nothing but soft and gooey. Unlike those food-court favorites, my Sin-a-Bun cookies have some texture and crunch. Three levels of texture, in fact: 1) the crunchy, cinnamony cookie; 2) the soft, dense “cinnamon button”; and 3) the velvety icing. Now that’s a dynamic experience to make your mouth happy.
I use a thumbprint technique to make the cinnamon button in the middle of each cookie. You’re probably familiar with jelly-filled thumbprint cookies that show up around Christmastime. Instead of jelly, though, I use a rich cinnamon slurry to fill each thumbprint. As the cookies bake, the slurry transforms into a rich center of tasty goodness. Makes about four dozen cookies.
UPDATE: Visit my Quamut Wicki for making thumbprint cookies.
2 tablespoons melted cinnamon chips
2 tablespoons milk
4 tablespoons white sugar
1 tablespoon cinnamon
1 teaspoon vanilla
1/2 teaspoon cinnamon extract
1/2 teaspoon butter flavoring
2 sticks butter
2 1/4 cups dark brown sugar
1/4 cup white sugar
1 tablespoon vanilla
1 tablespoons milk
1 teaspoon cinnamon extract
1 teaspoon butter flavoring
1 1/2 cups finely ground graham crackers
3 1/2 cups finely ground oatmeal
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup room-temperature cream cheese
1/4 cup room-temperature margarine
1/2 cup powdered sugar
1/4 teaspoon lemon juice
1/4 teaspoon vanilla
1. In a small bowl, mix together the thumbprint filling ingredients. Set aside until step 8.
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
5. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
6. Shape dough into balls—about 2 tablespoons each.
7. Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
8. Use your thumb to make an indentation in each dough ball. Fill each indentation with about 1/2 teaspoon of the thumbprint filling.
9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.
10. Once the cookies are fully cooled, mix together the icing ingredients in a small bowl. Put the icing in a zip-top bag, snip off a corner of the bag, and then drizzle the icing over the cookies.