CINNABUN COOKIES
These cookies are a big hit with my family and friends. They are so delicious!
Provided by LEEMA
Categories Desserts Cookies Filled Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 13
Steps:
- In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
- On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
- Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 17 g, Cholesterol 20.5 mg, Fat 7.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 117.7 mg, Sugar 8.7 g
CINNAMON BUN COOKIES
I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form-no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays. -Erin Raatjes, New Lenox, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 21
Steps:
- Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes., For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Cover and freeze until firm, about 30 minutes., Preheat oven to 375°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.
Nutrition Facts : Calories 103 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 53mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SLICE-AND-BAKE CINNAMON BUN COOKIES
Don't let these treats fool you! They may look like cinnamon buns, but their slight crunch and chewy middles are all cookie.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield about 14 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Crumble the cookie dough into a large bowl and let sit until softened, about 10 minutes. Meanwhile, line a 9-inch square cake pan with plastic wrap.
- Add the flour and baking powder to the cookie dough and mix by hand to combine. Transfer the dough to the prepared pan. Add another piece of plastic on top and press the dough into an even layer. Refrigerate until firm, about 15 minutes.
- Combine the butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl.
- Remove the top layer of plastic from the dough, then transfer the dough on top of the bottom layer of plastic to a work surface. Spread the butter mixture over the dough, leaving a 1/4-inch border. Roll the dough into a log, using the plastic wrap to keep it tight. Wrap the cylinder in plastic and freeze until solid, about 2 hours.
- When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
- Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the cinnamon swirl. Cut the cylinder into about 1/2-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake until just cooked and barely golden on the edges, about 15 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: Combine the confectioners' sugar, milk, butter and salt in a small bowl. Whisk until smooth. Transfer the mixture to a small piping bag and pipe the icing back and forth in thin stripes over the cookies.
CINNAMON ROLL COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 22 to 30 cookies
Number Of Ingredients 15
Steps:
- For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
- For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
- For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
COPYCAT CINNABON CHOCOLATE CHIP COOKIE CINNAMON BUN
Make and share this Copycat Cinnabon Chocolate Chip Cookie Cinnamon Bun recipe from Food.com.
Provided by EmKenBken
Categories Dessert
Time 42m
Yield 16 large cookies
Number Of Ingredients 3
Steps:
- Directions:.
- Preheat oven to 350 degrees F On a lightly floured work surface, using a floured rolling pin, roll out each log of cookie dough into a 8 x 8 inch square (there will be two). Transfer each sheet of dough to a cookie sheet dusted with flour. Using a floured pastry wheel or dough cutter slice each sheet of dough into 2" strips crosswise. Repeat lengthwise, to create 16 squares. Place rolled dough in freezer. Repeat with remaining dough to create 32 squares total.
- Making sure to keep your work surface dusted with flour; use your hands to shape the cinnamon roll dough into a 16-inch log. Slice the log into 16 (1-inch pieces), chill on a pan until firm, about 10 minutes.
- Remove cookie dough from the freezer. Top 16 cookie dough squares with a section of cinnamon dough. Start to form "sandwiches" place the remaining cookie dough squares on top of the dough squares. Working one at a time, pinch the edges of each cookie "sandwich" until the cinnamon dough is enclosed. Using your hands, roll the "sandwiches" into balls, being careful to keep the cinnamon dough within the cookie dough.
- Bake cookies:.
- Place four well-spaced dough balls per baking sheet; press gently to flatten dough to 3/4- inch thick.
- Bake until light brown on top, and golden on the bottom, 15 to 17 minutes, rotating baking sheets halfway through cooking. Remove to a rack to cool. Drizzle with cinnamon bun glaze, if desired.
Nutrition Facts : Calories 603.5, Fat 24.9, SaturatedFat 8.1, Cholesterol 27.3, Sodium 337.3, Carbohydrate 88.4, Fiber 2.1, Protein 7.3
CINNAMON ROLL COOKIES
These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.
Provided by cmiller2011
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h37m
Yield 16
Number Of Ingredients 8
Steps:
- Sift together all-purpose flour, baking soda, and salt in a bowl.
- Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
- Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
- Bake in the preheated oven until lightly golden around the edges, about 12 minutes.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 35.9 g, Cholesterol 38.5 mg, Fat 13 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 201.5 mg, Sugar 18.9 g
More about "cinnamon bun cookie recipes"
CINNAMON BUN COOKIES - RECIPE GIRL
From recipegirl.com
Ratings 4Calories 113 per servingCategory Dessert
- In a medium-sized mixing bowl, use an electric mixer to cream together the butter, sugar, vanilla and salt. Add the flour, stirring until the dough comes together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you're ready to use it (an hour is good).
- Transfer the chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9x12-inch rectangle. In a small bowl, whisk together the egg white and water until foamy. Brush onto the rolled out dough. In another small bowl, whisk together the sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they're a light golden brown. Remove them from the oven and transfer to a rack to cool.
- Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread the icing onto the cookies (or serve alongside in a bowl for dipping).
CINNAMON BUN COOKIES : RECIPES - COOKING CHANNEL
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5/5 (1)Servings 48
CINNAMON BUN COOKIES | READY SET EAT
From readyseteat.com
Servings 18Total Time 30 minsCategory DessertCalories 187 per serving
- In a large bowl, stir cake mix with melted butter, egg and vanilla until smooth. Divide dough evenly into two bowls. Stir 1 tablespoon ground cinnamon into one of the two bowls.
- Fill a cookie scoop, or large spoon half full with cinnamon dough and fill the remaining half with the plain dough. Pinch and twist the dough together with your fingers to form a swirl. Flip the cookie dough ball upside down. Using thumbs, create a cavern to hide a tablespoon of cream cheese inside each, wrapping cookie dough edges around to seal entirely.
- Place dough rounds, seal side down, on the cookie sheet 2 to 3 inches apart. Bake 10 to 12 minutes. Cool slightly (they're AWESOME warm) or completely before digging in!
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