Cinnamon rolls are one of my favorite breakfast items. This year I decided to find a new Christmas cookie to share with friends. I set my sights on a cinnamon roll cookie.
This one is delicious. I used the recipe from http://www.melskitchencafe.com, but made a few minor alterations. It still needs a bit of tweaking, but my taste testers agree this one is a keeper!
Bake 350 degrees 9-11 minutes
3/4 cup unsalted butter
3/4 cup white sugar
1/4 cup powdered sugar
1/2 tsp vanilla (get the good stuff!)
2 1/2 cups unbleached flour
1 tsp baking powder
1/2 tsp salt
3-4 Tbs unsalted butter, softened
1/2 cup brown sugar
1 tsp cinnamon
fresh ground nutmeg
4 ounces cream cheese
1/3 cup powdered sugar
1/2 tsp vanilla
1 Tbs milk
Sprinkles or toasted chopped nuts.
- Using paddle attachment to mixer (or beaters) cream butter and sugars until fluffy. Add eggs and vanilla and mix well. Add dry ingredients and mix only until incorporated. Dough should be smooth. Wrap in plastic and refrigerate for an hour or longer.
- While dough is chilling, mix the filling. Should be crumbly like streusel topping.
- Remove dough and separate into two halves. Work each into a log and flatten with rolling pin to 15″ x 4″. Tip: draw two 15″ x 4″ rectangles on a large piece of parchment and flip it over. Roll your cookie sections on the parchment using the lines as a guide.
- Spread thin later of butter over each section all the way to the edges. Sprinkle streusel filling over each section, end to end. Sprinkle cardamom and freshly grated nutmeg over each section. Press topping down lightly.
- Tightly roll into logs, leaving seams on the bottom. Re-chill dough for 15 minutes. This is a good time to preheat your oven. Slice logs into equal disks about 1/4″ wide. Place each disk on cookie sheet (using parchment) about 2 inches apart. Bake 9-11 minutes. Cool.
- While baking, beat the frosting until smooth. Spread onto cooled cookies. Top with sprinkles or nuts.
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