"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, July 4, 2012

Cinnamon Roll Cookies

Yield: 20 to 24 cookies
For cookie dough:
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 cup packed brown sugar
1/4 cup powdered sugar
3 eggs
2 teaspoons vanilla extract
3 cups plus 1 teaspoon unbleached flour
1 teaspoon ground cinnamon
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For filling:
1 cup chopped toasted pecans
1/2 cup packed light brown sugar
1/4 cup ( 1/2 stick) butter, melted
1 tablespoon ground cinnamon
For glaze:
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar, sifted
1 vanilla bean, scraped
Grated zest of 1/2 orange (colored portion of peel), optional
3 tablespoons milk
1. Make the dough. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat together 1 cup softened butter, granulated sugar, 1 cup brown sugar and 1/4 cup powdered sugar until creamy. Beat in eggs, one at a time, until thoroughly combined, then beat in vanilla.
2. In another large bowl, whisk together flour, 1 teaspoon cinnamon, cornstarch, baking powder, baking soda and salt. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix. Remove the dough and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour.
3. Shortly before assembling the cookies, prepare the filling. In a medium bowl, combine pecans, 1/2 cup brown sugar, melted butter and 1 tablespoon cinnamon, mixing until well-combined.
4. Flour a cutting board or work surface. Turn the dough out onto the work surface and, using a rolling pin, roll out the dough to a 10-inch square.
5. Spread the filling gently but evenly over the dough. Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least 1 hour, preferably overnight.
6. Preheat the oven to 350 degrees. Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator; cut the log into 1/2-inch-thick slices. Place a slice in each greased muffin cup.
7. Bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking. Let cookies cool, still in the muffin tins, on a rack.
8. While cookies bake, prepare the glaze. In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whisk together cream cheese and 2 tablespoons softened butter. Slowly beat in sifted powdered sugar, then the vanilla bean seeds and orange zest (if using). Whisk in the milk until the glaze is smooth and thick.
9. Using a fork, generously drizzle the glaze over the baked cookies before serving.
Per cookie: 311 calories; 15g fat; 8g saturated fat; 54mg cholesterol; 3g protein; 41g carbohydrate; 27g sugar; 1g fiber; 119mg sodium.
Adapted from the Cravory bakery in San Diego.

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