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Cinnamon Roll Sugar Cookies
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Cinnamon Roll Sugar Cookies

1 h 15 minPara 13Nutri-Score D€€
de @xobakelife1 importación0 veces cocinadas
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Ingredientes

13 personas
  • unsalted butter (softened (1 stick), for the dough)Lácteos113 g
  • brown sugar (for the dough)Despensa100 g
  • white sugar (for the dough)Despensa50 g
  • egg (large)Lácteos1 pieza
  • vanilla extract (2 tsp, for the dough)Despensa10 ml
  • all-purpose flourCereales219 g
  • baking soda (1/2 tsp)Despensa3 g
  • baking powder (1/4 tsp)Despensa1 g
  • salt (1/2 tsp for the dough)Especias3 g
  • butter (softened, for the cinnamon filling)Lácteos28 g
  • brown sugar (for the cinnamon filling)Despensa50 g
  • cinnamon (1 tbsp)Especias8 g
  • salt (tiny pinch, for the filling)Especias1 g
  • cream cheese (softened, for the glaze)Lácteos57 g
  • butter (softened, for the glaze)Lácteos14 g
  • powdered sugar (for the glaze)Despensa60 g
  • vanilla extract (1/2 tsp, for the glaze)Despensa3 ml
  • milk (1-2 tbsp, if needed)Lácteos23 ml

por ración

Nutrición

186kcal

Carbohidratos
26 g
Proteínas
2 g
Grasas
8 g
Adaptar utensilios

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Utensilios

  • Bol ×2
  • Rodillo
  • Bandeja de horno
  • Manga pastelera
  • Varillas

paso a paso

Preparación

  1. Cream the butter and sugars

    • In a large mixing bowl, combine the softened unsalted butter, brown sugar and white sugar.
    • Beat together for 2 to 3 minutes until nice and fluffy.
    Paso 1

  2. Add egg and vanilla

    • Add one egg and two teaspoons of vanilla extract.
    • Mix until fully incorporated.
    Paso 2

  3. Combine the dry ingredients

    • In a separate bowl, combine the all-purpose flour, baking soda, baking powder and salt.
    Paso 3

  4. Make the dough

    • Add the dry ingredients into the large mixing bowl with the wet ingredients.
    • Mix just until all the flour is gone, to keep the cookies soft and chewy.
    Paso 4

  5. Make the cinnamon filling

    • In a separate bowl, add the brown sugar, cinnamon and a tiny pinch of salt and mix until combined.
    • Add the two tablespoons of almost melted butter.
    Paso 5

  6. Roll out the dough

    • Place the cookie dough between two sheets of parchment paper.
    • Roll it out into roughly a 9 by 12 inch rectangle, about 1/4 inch thick.
    • If the dough is hard to work with, chill it in the fridge for 30 to 40 minutes.
    Paso 6

  7. Fill and roll the dough

    • Spread the two tablespoons of butter over the dough until no areas are left dry.
    • Cover the whole surface with the cinnamon sugar mixture, leaving no edges untouched.
    • Roll it up from the long side, keeping it nice and tight to get pretty cinnamon spirals.
    Paso 7

  8. Chill the log

    • Place the rolled log in the fridge for 30 minutes.
    Paso 8

  9. Slice the cookies

    • Cut the chilled log into about 3/4 inch slices.
    • This should give you around 12 to 14 cookies.
    Paso 9

  10. Bake

    • Place the slices onto a parchment-lined baking sheet with plenty of space between them.
    • Bake at 350°F (175°C) for 9 to 12 minutes, until the edges are set but the centers still look a little soft and underdone.
    Paso 10

  11. Make the cream cheese glaze

    • In a bowl, add the cream cheese, softened butter and vanilla.
    • Mix in the powdered sugar and add 1 to 2 tablespoons of milk if needed to reach a drizzling consistency.
    • Transfer the glaze into a piping bag for more control over the drizzle.
    Paso 11

  12. Glaze and finish

    • Once the cookies are warm but not piping hot, drizzle the glaze all over the cinnamon swirls.
    • Optional: sprinkle extra cinnamon sugar filling over each cookie.
    Paso 12
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