Cinnamon Bun Sugar Cookies

My house smells like cinnamon buns! This recipe yields 50-60 cookies.
Take the dough and roll it out to about 1/4th of an inch thick. Use powdered sugar instead of flour to keep it from sticking so it doesn't get tough.

spread the filling on the dough.

Press it into the dough.

Leave a little room at the top to seal the dough.

Start rolling the dough from the bottom.

Keep rolling.

When it gets to the edge, use a little water and pinch the dough so it seals.

Store it in the ice box until it firms up a bit.

After about 30-60 minutes, taking one roll at a time, cut it into 1/4-1/2 inch slices and place on a baking sheet 1 inch apart.

In the meantime, while the cookies are chilling, put all the remaining filling and leftover dusting sugar in a bowl. 

Mix it throughly and pour in about 1/4 cup os HOT milk. Warm the milk in a microwave.

Whisk until throughly combined. 

Add icing sugar until it becomes thick and lighter in color.

Just like that!

Pour it into a plastic baggie and store in the ice box until the cookies are finished baking and cooling.

Put the cookies on a flat surface and ice away!

Don't they look delicious?

Cinnamon Bun Sugar Cookies

Recipe taken from Alton Brown

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough
  • *Optional Add a teaspoon of vanilla or almond extract*
1. Beat butter and sugar in a mixer until light and fluffy.
2. Add egg and milk and extract.
3. Beat for another minute so thoroughly combine all the ingredients. 
4. Sift the dry ingredients and add to the wet ingredients. 
5. Split the dough in half
6. The dough is very soft so take a spoon and ladle it onto a piece of plastic wrap. 
7. Chill in the ice box for an hour or so.
8. You are ready to roll!


1 cup of light brown sugar
1 1/2 tablespoons of melted unsalted butter
1 tablespoon of cinnamon

1. Take the brown sugar and break it up in the bowl
2. Add the cinnamon and throughly mix it with a fork or your hands.
3. Pour in the butter and distribute it throughly.
4. Reserve 2 tablespoons of it for the icing.


Reserved filling
1/4 cup of HOT milk
Icing sugar (about 1-2 cups)

1. Take reserved filling and any extra dusting sugar used the roll out the cookies.
2. Add the hot milk and whist until everything is dissolved. 
3. Add icing sugar until the icing becomes thick and light in color.

To make the cookies

1. Roll out the dough to 1/4 inch.
2. Spread the filling on the dough.
3. Roll the dough starting on the bottom.
4. Wrap the roll in plastic wrap and chill it in the ice box.
5. Cut the cookies 1/4-1/2 of an inch thick. 
6. Cook 8-10 minutes in a 375ºF oven.
7. Cool on a rack and store in an airtight container in between pieces of parchment paper.


Raspberry Jam filled Cupcakes

The first post! I made the adorable cupcakes for one of my mum's jewelry parties. I cheated though, I froze the roses after i made them so I could transfer them easier to the cupcakes.
These are devil food's cake cupcakes filled with raspberry jam.

The roses are decorator's icing from a tub and colored with gel coloring.

I made them on a flower nail with a square of parchment paper on it. 
Then I put the flower and paper on a sheet pan and froze the roses overnight. The day of the party I just frosted the cupcakes and put the roses on them!

You will need:
  ~24 chocolate cupcakes (from box or scratch)
  ~8-16 ounces of washed raspberries (fresh or frozen)
  ~same amount in weight of sugar as raspberries

  ~large saucepan
  ~candy thermometer
  ~jarring equipment
  ~pastry bag or plastic baggie
  ~star tip
  ~a scale

  ~port wine
  ~a blender

To make the raspberry jam:

1. Weigh the raspberries and weigh the same amount or sugar.
2. Put in a large saucepan with a heavy bottom.
3. On high heat, stir the raspberry mixture until boiling.
4. Stop stirring and wait until the mixture gets to 240ºF.
4a. Sterilize 4-6 jars, lids and all.*
5. When the jam reaches 240ºF, pour into the sterilized jars and seal with the lids.
6. Put the jars in a couple of inches of hot water and wait for them to cool overnight.**
7. Your raspberry jam is all done! Enjoy!

*Boil the jars and lids and inner lids for 10 minutes. Them put them on a towel to dry.

**I put the jars in a pyrex dish and pour boiling water into it.

Optional raspberry jam:
     Just blend the raspberries with port wine until smooth. Strain seeds if wanted. Before blending, weigh the container, tare the scale, blend the ingredients, replace on scale, weigh out the same weight in sugar.

To fill cupcakes:
1. Load a pastry bag or baggie fitted with a star tip with the jam.
2. Take a COOLED cupcake and push the star tip into the center of it. Make sure not to poke through the bottom of the cupcake.
3. Pull up and as you do so, squeeze the jam into the cupcake.
4. Make sure not to overfill the cupcakes. If a little jam sticks out, take it off with a spatula.
5. Frost the cupcakes and you're done!

A different way of doing this is to take a sharp paring knife and cut a cone shape from the cupcake, then fill it with the jam. But I think that takes too long. ;)

Here is an extremely bad drawing of what the cupcake would look like if cut in half.