Cinnamon Roll Cookies
By BaconBliss
1 Picture
Ingredients
- 1 1/4 cup unsalted butter, softened
- 1/2 cup softened cream cheese
- 3 tsp vanilla extract
- 1 tsp dry active yeast
- 1 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1 1/2 tbsp cinnamon
- 3 tbsp whole milk
- 1 cup powdered sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Mix 2 tsp vanilla extract with 1 tsp of dry active yeast. Cream the butter, cream cheese, vanilla with yeast, and granulated sugar with an electric mixer until light and fluffy, 2-3 minutes. Turn the mixer on low. Add the salt, then slowly add the flour. Scrape the bowl and mix until well combined.
Step 2
Press the dough into a flat disk. Wrap and refrigerate the dough for 30 minutes.
Step 3
Preheat the oven to 375 F. Mix the brown sugar and cinnamon together in a small bowl. Cut the dough in half and leave one half in the fridge while working with the first half. Flour a piece of wax paper and roll the dough into a 7x18 inch rectangle that is approximately 1/4 inch thick.
Step 4
Sprinkle half the cinnamon sugar over the dough leaving 1 1/2 inches bare along the long edge. Starting on the cinnamon covered side, carefully roll the dough tightly toward the bare edge. Press the seam firmly, then cut the roll into 1/3-1/2 inch slices and lay on parchment paper lined cookie sheets.
Step 5
Bake for 9-12 minutes. Cool completely. Then whisk the powdered sugar, milk and remaining vanilla extract together in a small bowl. Dip the face of each cookie into the glaze and set on a rack to dry.
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