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Cinnamon-Log Slices

Recipe photo courtesy of Mike Krautter

The cookies can be made up to three days ahead and stored at room temperature.

Source: Martha Stewart Living, December 2013
Total Time Prep Yield

Ingredients

Directions

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Reviews

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210
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210
  • tminicuccigmai
    11 DEC, 2016
    DO NOT ATTEMPT THIS RECIPE. Not worth the significant hassle. Never been steered so very very wrong. Thanks Martha. I'll never get those three sticks of butter or the two hours back. In all seriousness, there is something really wrong with the recipe. Too much flour, not enough sugar, not enough cinnamon maybe? Just bland spongey cookies. Also the methodology- why not roll out and layer the sheets FIRST- then! Wrap around the log, roll chill, cut and bake. What a schelpp. Two thumbs way down.
    Reply
  • johndavidwalker
    22 NOV, 2015
    Get ready for disappointment. These labor intensive cookies taste like flour.
    Reply
  • Mama C
    8 DEC, 2014
    I was a little late reading the reviews - my dough was already in the fridge - so I worried about how the cookies would turn out. They were actually great - the only thing I'd change would be to leave out the egg white and just roll the rough firmly in the turbinado (when I removed the cookies from the baking sheets, the egg white layer tended to flake off). I also used more cocoa powder and cinnamon than was called for. Otherwise, I highly recommend the recipe!
    Reply
    • Mama C
      8 DEC, 2014
      Oops -- not the "rough," but the "dough."
  • LCroston77
    23 DEC, 2013
    As soon as I saw this recipe, I HAD to make it even though, as an experienced baker, I tend to shy away from MS recipes. I had the 3.5 hours so I thought, why not. Seriously, don't bother - no matter how beautiful the picture is, just don't, please don't!! You will be disappointed. No amount of "massaging" can adhere the layers. It's a disaster. If you even make it to actually cooking them, 20 minutes is too long, way too long. And once they are cooked, they fall apart anyways. Epic FAIL
    Reply
  • MS10278570
    22 DEC, 2013
    This recipe was a nightmare!!! Dough was soft , even after much refrigeration, and when you tried to roll the it around the log what a mess. It did not stick and just turned into a saggy mess. We gave up and I thought I would just bake the dough as a drop cookie. Dropped the dough in sugar and rolled and baked and they were flavorless. The whole disaster went into the garbage. A waste of time and money. Who ever made them got lucky.
    Reply
  • hoopazou79
    21 DEC, 2013
    A rare misfire for MS Living recipes! The directions are unnecessarily complicated and particularly don't make sense in the log-making steps. The dough is extremely soft and hard to work with, even after extensive refrigeration. I found myself wondering why I wouldn't just use a shortbread or even cream-cheese dough, rather than struggle with this one - half of which was left stuck to my counter. The cocoa made a terrific mess and necessitated a long kitchen clean up. A real disappointment.
    Reply
  • Greediguts
    16 DEC, 2013
    I found the dough to be quite beautiful. Nice and smooth. It was quite tricky to work with. It needs to be well refrigerated and move fast!! I like the cookies. It made 37 for me but had I been more efficient I would have gotten 4 dozen. The cookies aren't too sweet and will go good with coffee, anytime. I don't think I will make this recipe again but I do enjoy the cookies. They are a bit messy to eat and the layers pop apart when I bite into them. Use a plate!
    Reply
  • paogentry
    15 DEC, 2013
    Waste of time and money. Each year I try one new cookie recipes to add to our holiday cookie mix. I should have read the reviews prior to starting as I would have realized something was off with the recipe. The dough came out very wet and adding flour did not help. No amount of fridge time helped. I could have lived with odd looking cookies and a messy, sticky kitchen to clean up but to add insult to injury, the cookies didn't even taste very good.
    Reply
  • DarcyDraeger
    15 DEC, 2013
    I'm an experienced baker and like many MSO recipes, but don't use this one; it's not well-tested. Rather, find another log recipe and adapt it (the concept is lovely). This dough is very wet, more like drop cookies than slice cookies. Adding flour doesn't help much and affects the flavor. And use a light hand with the cocoa/cinn mix; too dense and your layers will not stick to each other. I adapted as I went and ended with 4 trays of attractive, "ok" cookies, but who loves an "ok" cookie?
    Reply
  • saralilley
    11 DEC, 2013
    I also found the dough really sticky. I chilled it for 1 1/2 hours after it was mixed. I then divided the dough in half and rolled out each ball into a rectangle on parchment paper. I spread brown sugar, cinnamon and cocoa on the rectangle and rolled it up, using the parchment, into a long cylinder, like when making cinnamon buns. I froze each roll for an hour, then sliced and baked as directed. They don't look like the photo, but taste good and look decent.
    Reply

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