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
BITE-SIZE CINNAMON ROLL COOKIES
If you love cinnamon rolls and spiced cookies, make a bite-sized version that combines the best of both worlds. Genius! - Jasmine Sheth, New York, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 dozen.
Number Of Ingredients 16
Steps:
- In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and orange zest. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate 1 hour or until firm., Preheat oven to 350°. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON ROLL COOKIES
These spiced cookies are crisp on the outside and slightly softer inside, with a delicious cinnamon-sugar coating and a heaping spoonful of creamy glaze on top. Inspired by cinnamon rolls, the cookies make the sweetest addition to any holiday cookie box.
Provided by Food Network
Categories dessert
Time 1h25m
Yield about 40 cookies
Number Of Ingredients 14
Steps:
- For the cookie dough: Preheat the oven to 375 degrees F and line 2 to 4 baking sheets with parchment (use 2 if you're baking in batches, 4 only if you have them). In a medium bowl, whisk the flour, cinnamon, baking powder and salt to combine.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well to fully incorporate and scraping the bowl well after each addition. Add the vanilla and mix to combine. Add the dry ingredients in 2 to 3 additions, mixing to incorporate and gently scraping the bowl before continuing.
- Cover the dough loosely with plastic wrap. Working with a few pieces at a time, divide the dough into heaping tablespoon pieces, rolling each into a ball. Then roll each dough ball into a strand about 7 inches long. Starting at one end, form each dough strand into a spiral; it should look like a cinnamon roll when seen from above.
- For the cinnamon-sugar coating: In a small bowl, stir together the granulated sugar and cinnamon to combine. Gently press the top of each dough spiral into the sugar mixture, giving it a slight all-over coating, then transfer to the prepared baking sheets. Leave at least 1/2 inch between each spiral and stagger the rows. Bake until the cookies are browned and crisp, 18 to 20 minutes. Transfer to wire racks to cool completely.
- For the glaze: In a medium bowl, whisk together the confectioners' sugar, cream and milk; the glaze should be thin enough to easily flow off a spoon.
- Spoon 1 to 2 teaspoons of glaze in the center of each cookie, using the back of your spoon to spread it slightly and allowing it to drip down the sides naturally (see Cook's Note). Let set for 30 minutes at room temperature for the glaze to firm up. The cookies can then be stored in an airtight container in a single layer for up to 1 week.
GLAZED CINNAMON ROLLS
Who doesn't love waking up to a fresh-from-the-oven cinnamon roll? Surprise your family with a batch of these easy-to-make breakfast treats.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease bottom and sides of 13x9-inch pan. In small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
- In medium bowl, stir Bisquick mix, 2/3 cup milk and 2 tablespoons sugar until dough forms. If dough is too sticky, gradually mix in enough Bisquick mix (up to 1/4 cup) to make dough easy to handle. Turn dough onto surface well dusted with Bisquick mix; gently roll dough in Bisquick mix to coat. Shape into ball; knead 10 times.
- Roll dough into 15x9-inch rectangle; spread with butter. Sprinkle evenly with sugar mixture and raisins. Roll up tightly, beginning at 15-inch side. Seal well by pinching edge of dough into roll. Cut into 1 1/4-inch slices; place cut sides down in pan.
- Bake 23 to 25 minutes or until golden brown. Cool 5 minutes. Remove from pan.
- In medium bowl, mix powdered sugar and 2 tablespoons milk until smooth. Spread glaze over warm rolls.
Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 390 mg
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CINNAMON ROLL COOKIES | THE RECIPE CRITIC
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5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 160 per serving
- For the cookies, in a large bowl cream together the 3/4 cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour.
- For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches (doesn't have to be exact). Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log.
- Using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on very lightly greased baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
- Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
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- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9×7 inches) onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
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- Make the Dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla, and mix to combine.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda. Add the dry ingredients to the butter mixture, and mix on low speed just until a dough forms, scraping down the side of the bowl to incorporate any dry pockets.
- Line a work surface with parchment paper, then dump out the dough and pat it into a rectangle about 12 inches long by 9 inches wide. Set aside while you make the filling.
- Make the Filling: In a small saucepan over medium heat, brown the butter until golden and fragrant, swirling frequently so it doesn't burn. Immediately remove from the heat, and stir in the brown sugar, cinnamon, salt and flour. It should be the consistency of a thick paste.
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