Bake from Scratch® x Williams Sonoma, Cinnamon Roll Cookie Mix

Summary

FLAVOR PROFILE

• Cinnamon, butter, vanilla, nutmeg

WHY WE LOVE IT

• We teamed up with Brian Hart Hoffman, founder and editor of the influential Bake from Scratch magazine, to create foolproof mixes with irresistible homemade flavor. A scratch-baking enthusiast since childhood, Hoffman lent his expertise to our time-saving recipe for Cinnamon Roll Cookies. The premium blend helps you make rich, buttery shortbread cookies that are swirled with a fragrant cinnamon-sugar filling and topped with a sweet vanilla glaze. Prep is simple – just add a few fresh ingredients and bake.
• A Williams Sonoma exclusive.

NET WEIGHT

• 26.6 oz./755g (makes approx. 18 cookies).
• Shipped fresh.
• Crafted in the USA using domestic and imported ingredients. Imported packaging.

Use & Care

RECEIVING INSTRUCTIONS

• Mix ships fresh at ambient temperature.
• Upon receipt, store unopened at room temperature in cool, dark place for up to 18 months.

PREPARATION INSTRUCTIONS

Cookie Ingredients

• 1 package flour mix (included)
• 1 package sugar mix (included)
• 1 package seasoning mix (included)
• 1 cup (227g) unsalted butter, softened
• 1 large egg, room temperature

Glaze Ingredients

• 1 package glaze mix (included)
• 2 1/2 Tbs. whole milk

Directions

• In bowl of stand mixer fitted with paddle attachment, combine butter and sugar mix and beat at medium speed until fluffy, approx. 3–4 minutes. Scrape sides of bowl as needed. Add egg and beat until combined.
• With mixer on low speed, gradually add flour mix to butter mixture, beating until dough forms. Turn out 2/3 of dough (approx. 598g) onto clean surface and knead dough if any flour bits remain. Shape into disk and cover in plastic wrap. Refrigerate for at least 1 hour.
• Add seasoning mix to remaining dough. Beat at low speed until combined. Turn out onto clean surface and shape into disk. Cover in plastic wrap and refrigerate for at least 1 hour.
• Remove dough from refrigerator and let stand at room temperature for approx. 5 minutes. On lightly floured sheet of parchment paper, roll plain dough into 14" x 12" rectangle. Transfer dough on parchment to baking sheet and refrigerate for 15 minutes. Repeat procedure with seasoned dough.
• Transfer plain dough on parchment to flat surface. Carefully invert seasoned dough on top of plain dough. Between sheets of parchment, roll over dough with rolling pin a few times to press together. Peel away top sheet of parchment. Starting with one long side, roll dough into log, using bottom sheet of parchment to help lift and roll, rolling as tightly as possible to avoid gaps. If dough cracks, let it stand for a few minutes until it becomes pliable. Trim 1⁄2" off each end. Tightly wrap dough in parchment, twisting ends to seal. Refrigerate for at least 2 hours or freeze until ready to use.
• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Cut dough log into 3/8" thick slices. Place 1" apart on prepared pans.
• Bake cookies until edges are golden brown, approx. 8–10 minutes. Let cool completely on pans.
• In small bowl, combine glaze mix and milk. Whisk until well-combined. Set aside.
• Once cookies have cooled, drizzle them with glaze.
• Store in airtight container.

Ingredients

• All-purpose flour (bleached or unbleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cornstarch, sugar, powdered sugar, baking powder, natural vanilla flavor, ground cinnamon, salt, nutmeg.
• Contains wheat/gluten.
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, dairy, soy, eggs, peanuts, tree nuts (pecans), sesame.