Cinnamon Roll Cookies with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1 1/2 tsp Orange, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 tsp Corn syrup, light

• Baking & Spices

  • 1/4 cup Brown sugar, packed light
  • 1 tbsp Cinnamon, ground
  • 38 tbsp Flour
  • 1/3 cup Granulated sugar
  • 1 3/4 cup Powdered sugar
  • 1 tsp Salt
  • 1/4 cup Turbinado sugar
  • 2 3/4 tsp Vanilla

• Dairy

  • 21 tbsp Butter, unsalted
  • 2 tbsp Butter
  • 1 oz Cream cheese
  • 1 tbsp Milk

Found on theroadtohoney.com

Description

Ingredients

• 5 tablespoons unsalted butter, room temperature
• 1/4 cup packed light brown sugar
• 1 1/2 teaspoons light corn syrup
• 1 tablespoon ground cinnamon + extra for sprinkling
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1 cup unsalted butter, room temperature
• 1/3 cup granulated sugar
• 3/4 cup confectioners sugar (powdered sugar)
• 1/2 teaspoon salt
• 1 1/2 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 egg
• 2 1/4 cups all-purpose flour
• 1/4 cup turbinado sugar + extra for sprinkling
• 1 ounce cream cheese, softened
• 2 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons milk

Directions

• In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients on medium speed until smooth (about 2 minutes). Scrape down the bowl as needed.
• Combine first 6 ingredients (butter through vanilla) in the bowl of a stand mixer fitted with paddle attachment.
• Mix on low until the powdered sugar is incorporated into the butter. Note: You might want to wrap some aluminum foil loosely around the top of the bowl to keep confectioners sugar from puffing out of the bowl.
• Increase speed to medium & beat until light & fluffy (about 4 minutes).
• Scrape down the sides of the bowl.
• Add the egg & beat on medium until it is fully incorporated (about 1 minute).
• Scrape down the paddle attachment & sides of the bowl.
• Add the flour & mix on low until combined (about 1 minute).
• Divide dough into 4 balls.
• Roll 1 ball into a 12-inch long log; wrap it in parchment paper.
• Pat the remaining 3 balls into flattened rectangles & wrap in parchment paper or plastic wrap.
• Refrigerate the log & balls for 1 hour.
• While dough is chilling, draw three rectangular templates on three different pieces of parchment paper. Paper 1: 6x12 inch rectangle | Paper 2: 8x 13 inch rectangle | Paper 3: 10 x 14 inch rectangle
• Flip parchment paper 1 over so that the ink side is facing down. You should be able to see the shape through the parchment paper. If not, darken the lines.
• Lightly flour parchment paper, and roll dough out so that it fits within the 6 x 12 rectangle. If the dough is difficult to roll or cracks when rolling, allow it to warm up slightly at room temperature. Lightly flour the dough as needed (I found that the edges especially needed this as the dough got thinner). Tip: Rolling from the center out to each of the edges will help you achieve a rectangular shape.
• Using a knife, cut any jagged edges off the rectangle. Set these edges aside & use them to patch up the rectangles.
• Spread 1/3 of the cinnamon mixture on top of the rectangle.
• Place the 12-inch log in the center of the rectangle, taking care to line up the edges.
• With the long edge of the rectangle facing you, lift up the long edge of the parchment paper and use it to tightly wrap the dough around the log.
• Rotate the parchment paper 180 degrees so that the other long edge is now facing you. Again, lift up the long edge & use it to wrap the other edge of the rectangle tightly around the log.
• Using your hands, lightly roll the log back and forth on the parchment paper to smooth it out.
• Wrap the log & place it back in the refrigerator.
• While the log is chilling, roll out the 8 x 13 inch rectangle on a floured parchment paper, then spread 1/3 of the cinnamon mixture on top, place the chilled log in the center, & roll the dough around the log as instructed above.
• Repeat with the 10 X 14 inch rectangle. Note: I used the scraps to help fill in the edges of the rectangle.
• Wrap the log in parchment paper & freeze until firm (about 1 hour).
• Preheat oven to 350 degrees.
• Remove the log from the refrigerator & press the turbinado sugar into the log so that it covers the entire log.
• Using a knife, or unwaxed dental floss, cut the cookies into 1/4 inch thick rounds. To maintain the logs round shape, I rotate the log with each cut. I also cut just enough to fill up my baking sheet then refrigerate the rest of the dough while the cookies are baking.
• Place 2 inches apart on a parchment lined baking sheet & bake until the edges are slightly golden (about 10-15 minutes).
• Allow the cookies to cool for 1 minute on the baking sheet, then transfer them to a wire rack & allow to cool completely before frosting.
• Pat the dough into a flattened square, wrap it in plastic wrap & refrigerate for 1 hour.
• On a lightly floured surface piece of parchment paper, roll the dough out to a 12 x 12 inch square. If the dough is difficult to roll or cracks when rolling, allow it to warm up slightly at room temperature. Lightly flour the dough as needed.
• Spread the cinnamon mixture on top of the square and roll the dough into a tight log.
• Wrap the log in parchment paper & freeze until firm (about 1 hour).
• Preheat oven to 350 degrees.
• Remove the log from the refrigerator & press the turbinado sugar into the log so that it covers the entire log.
• Using a knife, or unwaxed dental floss, cut the cookies into 1/4 inch thick rounds. To maintain the logs round shape, I rotate the log with each cut. I also cut just enough to fill up my baking sheet then refrigerate the rest of the dough while the cookies are baking.
• Place 2 inches apart on a parchment lined baking sheet & bake until the edges are slightly golden (about 10-15 minutes).
• Allow the cookies to cool for 1 minute on the baking sheet, then transfer them to a wire rack & allow to cool completely before frosting.
• Mix the first three ingredients on low in a the bowl of a stand mixer fitted with the paddle attachment until smooth & creamy (about 1 minute).
• Scrape down the paddle attachment & sides of the bowl.
• Mix in the vanilla & 1 tablespoon of milk. Increase the speed to medium low.
• Continue to add in milk, 1 teaspoon at a time until the desired consistency is achieved. The glaze should be thin enough to pipe smoothly but thick enough to maintain its shape.
• Pour the glaze into a piping bag fitted with a small tip. Alternatively pour into a plastic bag & cut the tip off one of the ends.
• Pipe in a zig zag pattern over cooled cookies.
• Sprinkle additional cinnamon and turbinado sugar on top.
• Allow the icing to dry.