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
CINNAMON ROLL COOKIES
One of my all-time favourite breakfast pastries, turned into a cookie! Somewhat bastardized from the LCBO magazine, using cream cheese in the dough (instead of in a frosting) and a tangy buttermilk drizzle for appearances.
Provided by YummySmellsca
Categories Dessert
Time P1DT15m
Yield 75 cookies, 75 serving(s)
Number Of Ingredients 19
Steps:
- Dough:.
- Whisk together flours, stevia, salt and nutmeg. Set aside.
- Cream cream cheese, shortening, sugar, buttermilk and vanilla until fluffy.
- Beat in dry ingredients.
- Divide in half, wrap in plastic and chill 1 hour before rolling out.
- Filling:.
- Mix all ingredients until thoroughly combined.
- Assembly:.
- On a lightly floured surface, roll out one piece of dough into a large rectangle (about 1/8 - 1/4" thick). Spread half of the filling evenly over rectangle.
- Roll up from the long side. Repeat with second piece of dough.
- Wrap each and freeze for at least 4 hours.
- Preheat oven to 350°F Line a baking sheet with parchment paper.
- Rolls into 1/4" thick slices and place 1" apart on sheets.
- Bake, one sheet at a time, for 15 minutes. Cookies will be just starting to turn golden.
- Cool completely on the sheet before removing.
- Glaze:.
- Whisk together all ingredients until smooth and creamy.
- Drizzle over baked cookies and allow to set.
Nutrition Facts : Calories 44.6, Fat 1.6, SaturatedFat 0.7, Cholesterol 2.5, Sodium 17.2, Carbohydrate 7.2, Fiber 0.3, Sugar 4.4, Protein 0.5
GLAZED CINNAMON ROLL COOKIES
A sweet comforting cookie version of a pecan cinnamon roll. Good any time of the day.
Provided by KThrasher
Time 9h5m
Yield 48
Number Of Ingredients 18
Steps:
- Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.
- While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.
- Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.
- Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
- Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.
- Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
- Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 27.7 g, Cholesterol 30.1 mg, Fat 9.2 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 4.7 g, Sodium 82.9 mg, Sugar 19.3 g
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