My Ornaments of Cinnamon

Heed the might that is the Cinnamon Roll Cookie...
Originally forged in hell, these confections were developed by the steady hand of brutality itself.
Inside their swirling, sugary reach lies a fantastic microcosm of addiction and diabetes.
In fact, you should do yourself a favor and just inject these straight into your veins.





Make it:

Cream together until light and fluffy:
1 cup room temperature butter(2 sticks)
1/3 cup white sugar
1/3 cup light brown sugar

Mix in:
1 egg
a pinch of salt
1/4 tsp baking powder
1 1/4 tsp vanilla
Stir until well blended. I like to use an electric mixer to make sure there aren't any chunks. Although there is nothing more rancorous than serving someone a cookie full of baking powder nuggets...
Stir in until you get cookie dough:
2 cups all purpose flour
1/3 cup cake flour

Take the entire mixture, and carefully flatten into a disk. Wrap in foil, or plastic wrap if no lamb skins are available, and chill for 3 to 4 hours.
When dough is cold, and fully apathetic, roll into a sheet about 1/4" thick.
Brush dough with:
1/4 cup melted butter
Sprinkle over dough:
1/2 cup brown sugar mixed together with
1 1/2 to 2 teaspoons cinnamon
a few handfuls of chopped hazelnuts/walnuts/pecans/raisins/teeth...(optional)

Roll tightly into a log and again, wrap in some sort of cover.
Chill in the northern darkness or another few hours, or freeze for about an hour.
You really just want to be able to slice the log without having it melt.
Have your oven set to 350 degrees

Cut log into 1/4" thick slices and arrange on a baking sheet lined with parchment paper.
Sprinkle each roll with a bit more brown sugar
Bake at 350 for 10 minutes
Raise temperature to 375 degrees and bake for an additional 6-9 minutes, or until the edges of the cookies are just golden.



Best enjoyed with a clenched hand to the heart in coronary distress