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
ALMOST-FAMOUS CINNAMON BUNS
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
- Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
- Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
- Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
- Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
CINNABON COOKIES
Clever cinnamon-bun cookies that taste like a cross between cinnamon toast and the ever-popular mall-bought dessert! Very addictive! Serve along with my Perfect Cream Cheese Frosting for dunking.
Provided by Harley Seashell Pri
Categories Dessert
Time 28m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Oven 375°.
- Cream together; the first 4 ingredients.
- Beat in the eggs.
- Add the vanilla, cinnamon, and the flour.
- Cover the dough and place in the fridge to chill for 1 hour.
- Combine the filling ingredients and place in the microwave.
- heat until butter melts.
- Mix thoroughly.
- Divide the dough into two equal portions.
- Roll each out into a 12 x 6-inch rectangle.
- Spread half of the filling onto each rectangle.
- Roll each lengthwise into a log.
- Cut into 1-inch slices.
- Place each coookie onto a greased cookie sheet about an inch or so apart.
- Bake for 8-10 minutes.
- Let cool slightly before removing from the pan with a spatula.
- *I find it is easier to slice the rolls of dough if you first put them into the freezer for a few minutes.
CINNA-BUN-COOKIE
Steps:
- 1. All the ingredients you will need.
- 2. Place in a bowl cream the sugar, butter, salt, vanilla, orange extract, raisins, and orange peel. I also, added 1/2 cup of nuts.
- 3. Add the flour and mix. If you want a chunky cookie add 1/2 cup more of flour. Than add an egg. Mix the flour mixture.
- 4. Roll the dough into a 9 x 12 rectangle and freeze.
- 5. Rolled up ready for the freezer.
- 6. Thaw the dough and roll out. Whisk cream, egg white until foamy add 1/4 cup of brown sugar, cinnamon and sugar. Spreads out very easily.
- 7. Rolled up ready to cut. Cut the cookie in whatever size you want. Preheat oven to 350 degrees F for 15 minutes. Use parchment paper. Add powdered sugar whisk the cream into sugar. Drizzle over cookie.
- 8. Finished product.
- 9. Ready to eat.
CINNAMON COOKIES
These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!
Provided by PetesNina
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
- Combine flour, cinnamon, baking powder and salt.
- Add to butter mixture.
- Blend well.
- Cover and refrigerate 2 hours or till firm enough to roll into balls.
- Shape dough into small balls about 3/4-inch in diameter.
- Roll in cinnamon sugar to coat.
- Set cookies 1-inch apart on lightly greased cookie sheets.
- Bake at 350° for 10 minutes or till the edges are lightly browned.
- Cool slightly on pans, then remove to racks to cool completely.
Nutrition Facts : Calories 49.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 9, Sodium 38.2, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.6
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
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CINNAMON ROLL COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 12Total Time 30 minsCategory Breakfast
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with cooking spray. In small bowl, stir granulated sugar and cinnamon; set aside.
- On lightly floured surface, roll out dough into 9x6-inch rectangle. Spread cinnamon-sugar over dough; gently press into dough. Carefully roll up dough, starting at short side, into log; sprinkle with any cinnamon-sugar that falls out.
- Cut dough into 12 (1/2-inch) slices, using sharp knife; place slices 2 inches apart on cookie sheet.
- Bake 15 to 18 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before glazing.
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- 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.
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