Ingredients

The following ingredients have 2 Servings
  • 1 cup 2 sticks butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2-1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 egg white
  • 1 Tablespoon water
  • 1/4 cup sugar
  • 1-1/2 teaspoons cinnamon
  • 3 cups Cinnamon Toast Crunch cereal, (crushed)
  • 1-1/4 cups confectioners sugar
  • 2 Tablespoons cream
  • 1 Tablespoon butter, (softened)
  • 1/2 teaspoon vanilla extract

Instruction

  • In an electric mixer, beat butter and sugar until smooth & creamy, approximately 4 minutes. 
  • Turn down mixer and beat in eggs and vanilla. Continue beating until well mixed.
  • In a medium bowl, combine remaining dry ingredients. 
  • Add slowly to butter mixture until well incorporated.
  • Shape into 2 logs, wrap in plastic wrap scattered with a bit of flour, place in refrigerator to firm up, about 4 hours or overnight.
  • Mix sugar and cinnamon in small bowl. 
  • Crush cereal by placing in gallon sized ziploc bag and rolling with rolling pin. You want it to be crumbly. 
  • Whisk egg white & water together until frothy. Now you are ready to assemble.
  • Remove one log from refrigerator and roll into a large rectangle, about 1/4" thick. 
  • Brush top with half of egg white mixture. Sprinkle with half of cinnamon-sugar mixture then sprinkle with half of crushed cereal. 
  • Roll up jelly roll fashion in a tight roll and place on newly floured plastic wrap and return to refrigerator for at least 2 hours. Repeat with remaining log.
  • When ready to bake, preheat oven to 375 degrees. Line cookie sheets with parchment paper or silpat.
  • Remove 1 log from refrigerator and cut into 1/4" slices. Place on prepared cookie sheets.
  • Bake in oven for 10-12 minutes.
  • Remove from oven and let cool on cookie sheet for 5 minutes then lift off with spatula and place on wire rack to finish cooling.
  • Repeat with remaining log.
  • When cookies are cool, prepare glaze.
  • Mix all ingredients for glaze. Whisk until smooth. You can control the thickness of the glaze by adding more or less sugar. 
  • Place in a plastic bag and make a small cut in corner or use an OXO Decoratoring Kit with small tip. Squeeze icing out in rows across cookies or swirl to make a iced top.