Cinnamon Sugar Pinwheels with Espresso Glaze
By: Angela LeMoine
Published: Thursday, December 20, 2012 - 12:38pm

Ingredients




2 pieces rolled pie dough
1/4 cup granulated sugar
2 1/2 tsp cinnamon
2 Tbsp melted butter
1/2 sup powdered sugar
3 1/2 tsp espresso

Preparation

1 Oven at 350 degrees. 2 Allow the pie dough to sit at room temp for about 10-15 minutes so it isn't too cold that it cracks when unrolled. Unroll the dough on a lightly floured surface. 3 In a small bowl mix together the granulated sugar and the cinnamon. 4 Brush the melted butter oven the pie dough. Sprinkle a thin layer of the cinnamon sugar mix overtop. 5 Roll up the dough and wrap in plastic. Refrigerate for 10 minutes to harden slightly. Slice the dough into even pieces, discarding the very ends. 6 Place on a parchment lined sheet pan and bake on the lower rack for 8 minutes then another 6 minutes on the upper rack. They will be golden on the bottoms. Cool on a cooling rack. 7 For the glaze, mix together the powdered sugar and espresso. Drizzle over cooled cookies & Enjoy!

About

These are crazy easy and a total cheat because I used prepared rolled pie dough. They are super simple but delicious and the espresso glaze.... yum!!! A good go to light and flaky cookie!