Cinnamon Roll Sugar Cookies
It is like sugar biscuits and cinnamon rolls got together and had the most magnificent of all infants: Cinnamon Roll Cookies! I took my sugar cookie dough and wrapped it up with cinnamon and a sugar. Does this mean that we could eat biscuits for breakfast?? I am down.
The thought dropped into my mind. I was just going to get into bed two nights ago, when for some odd reason a cinnamon roll cookie drizzled with glaze popped in my mind (is it a sugar craving since I'd eaten smashed whole foods that entire moment?
Yields 45 biscuits
I took my sugar cookie dough and wrapped it up with cinnamon and a few sugar.
Ingredients
For Those biscuits
4 oz cream cheese
1 and 2 1/2 cups granulated sugar
1 egg
2 tsp vanilla
3/4 tsp vanilla extract
1 tsp salt
For your cinnamon filling
2 tbsp butter
1 and 1/2 tbsp cinnamon
1 teaspoon butter (optional)
1/2 tsp vanilla
1-3 tablespoons milk
Directions
In stand mixer a big bowl, beat on medium speed till it's tender and fluffy, 1-2 minutes.
Add the sugar and beat until fluffy.
Beat well. That is my spatula I love and use for each job that is baking.
Add salt and flour and beat until just blended, scraping underside and the sides . Don't stir too much or you'll make your dough hard. The dough is tacky!
Lay the dough out on a sheet of plastic wrap (or right into a ziplock or tupperware). (If I'm in a rush I shall divide the dough in half and wrap individually so it will chill quicker.)
Make the cinnamon filling. Add cinnamon and sugar and stir. Put aside.
Prepare a work surface using a light dusting of sugar After the dough is chilled.
Do, In case you haven't already divide the dough in half. Place half in the refrigerator, wrapped.
Keep rolling till you've got a 12x9 inch rectangle. you make certain it is not sticking to a work surface, Flip the dough over a few times!
Spread HALF of this cinnamon filling leaving a half inch of bread fresh at every border.
It's time to roll up the dough, beginning with the edge. When you roll to sip it in tight Be careful, this is going to be the middle of your cookiecutter. Keep on rolling.
Place in a bowl and then wet your palms. Use your fingers to completely seal the long border of the dough (see photographs ). You do not have to seal the ends. Pat the border with flour. You ought to have
A tube of bread.
Wrap tightly with plastic wrap and refrigerate.
Work you want it to enter the oven. Do not push back on the knifeuse a rotational movement. Be on the traditional side of a half inch if trimming, if these biscuits are too tall, then they'll seem funny once you bake them. When I'm baking routine sugar snacks, I cut off the dough roughly 3/8 inch thick.
Set the pieces. 12 is match by me .
Chill the baking sheet, When you have space in your fridge. The colder your dough is, the greater it will hold the shape of it. If you do not have time or space, then get them inside the oven.
Bake for approximately 8-10 minutes. The biscuits will appear under baked (shiny) due to the butter in the filling. Take them out and inspect the base of a cookie. You need to aim for an extremely light gold color. Stick on them back for another moment or two.
Remove from the oven and let cool.
Continue with the remainder of the dough, frightening the dough if not being used.
Stir together until a forms. Add milk 1 tsp increments until it's gotten to.
If the cookies have cooled, drizzle them. You place the glaze in a ziplock bag and snip a corner can use a spoon.
Allow the glaze harden (or do not ) and stuff your face!
You are able to soften cream cheese. Place it on a plate and then place your microwave to get electricity level 2 for 1 second.