Time 1h10m Yield 2-1/2 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well., Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar., Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.
Time 2h37m Yield 16 Number Of Ingredients 8 Steps:
Sift together all-purpose flour, baking soda, and salt in a bowl. Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth. Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours. Preheat the oven to 350 degrees F (175 degrees C). Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet. Bake in the preheated oven until lightly golden around the edges, about 12 minutes.
Yield 25 cookies Number Of Ingredients 7 Steps:
Preheat oven to 350°F (180°C). Roll out pie crusts into a rectangle shape. Brush the rolled out pie crust with melted butter. In a small bowl, mix together cinnamon and sugar and sprinkle on top of butter. Carefully roll the pie crust up with your fingers. Slice the log into small discs and arrange on parchment paper-lined baking sheet. Bake for 12-15 minutes, until golden brown. In a liquid measuring cup, mix together powder sugar, vanilla, and milk. 9. Add more milk for a thinner consistency. Enjoy!
Time 2h40m Yield 22 to 30 cookies Number Of Ingredients 15 Steps:
For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes. For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool. For the glaze: Meanwhile, whisk together the confectioners’ sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners’ sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
Time 1h10m Yield 6 dozen. Number Of Ingredients 16 Steps:
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 zest. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture., 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. Refrigerate 1 hour or until firm., 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., In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.
Yield 12 bites Number Of Ingredients 6 Steps:
Roll out the pie crust and cut to a rectangle shape. Cover with your desired amount of melted butter, sugar, and cinnamon. Roll the crust up. Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them. In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency. Enjoy!
Time 26m Yield 16 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out. Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles. Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet. Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute. Combine the confectioners’ sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.
Time 22m Yield 24 mini rolls Number Of Ingredients 11 Steps:
Preheat oven according to package directions for pie crust (usually 400-425) and position rack so you can use the center of your oven. Take 6 TB of softened butter or margarine and process or cream with 6 TB of packed brown suger+ 1 tsp of cinnamon and pinch of nutmeg or cake spice OPTIONAL: add 1-2 TB fine-mid processed pecans or walnuts. Soften Pie Crust according to package directions by nuking in microwave a few seconds and unroll onto your clean surface. Spread 1/2 of creamed mixture onto each pie crust then roll back up as before. With a sharp knife, cut roll into 1/2" or desired width of segments end-to-end. The roll will be difficult to cut after cooking without smashing the filling out as the slices are made. Spray glass casserole dish liberally with nonstick spray (better to use nonstick foil) and lay each mini roll on dish one deep, leaving 1/4" between each mini roll. Prepare sauce, if desired, by melting all ingredients together in microwave. Sauce can also be reserved for dipping. Doing so will result in less mess in pan. Pour over top of mini rolls. Bake for 12-15 minutes in oven. They will be a little sticky inside when done and some filling will have leaked out.
More about “mini cinnamon roll cookies recipes”
Time 38m Yield 2 dozen Number Of Ingredients 10 Steps:
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans. Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls. Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
