Bite-Size Cinnamon Roll Cookies

Bite-Size Cinnamon Roll Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • ½

    cup packed brown sugar

  • 4

    teaspoons ground cinnamon

  • 1-¼

    cups butter, softened

  • 4

    ounces cream cheese, softened

  • 1-½

    cups sugar

  • 2

    Eggland's Best Eggs

  • 2

    teaspoons vanilla extract

  • 2

    teaspoons grated orange peel

  • 4-¼

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon active dry yeast

  • ½

    teaspoon salt

  • GLAZE:

  • 1

    cup confectioners' sugar

  • 2

    tablespoons 2% milk

  • 1

    teaspoon vanilla extract

Directions

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 peel. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture. 2. 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 wrap. Refrigerate 1 hour or until firm. 3. 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. 4. In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container. Yield: 6 dozen.


Nutrition

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