These Cinnamon Sugar Pinwheels with Espresso Glaze are a perfectly pop-able dessert! Super easy to make and the flavor is awesome!
Sometimes I get a craving for a sweet treat but don’t want to make anything complicated. These innamon Sugar Pinwheels with Espresso Glaze, they 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!
Cinnamon Sugar Pinwheels with Espresso Glaze
makes approx 32
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
Oven at 350 degrees.
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.
In a small bowl mix together the granulated sugar and the cinnamon.
Brush the melted butter oven the pie dough. Sprinkle a thin layer of the cinnamon sugar mix overtop.
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.
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.
For the glaze, mix together the powdered sugar and espresso. Drizzle over cooled cookies & Enjoy!