Soft Cinnamon Roll Cookies


  • ¾ cup granulated sugar
  • 2 tablespoons butter-flavored shortening
  • 2 tablespoons butter, room temperature
  • 1 egg, room temperature
  • ¼ cup buttermilk, room temperature
  • ¼ teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup brown sugar
  • ½ tablespoon cinnamon
  • 2 tablespoons butter, melted
  • 2 oz. cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • ½ cup + 2 tablespoons powdered sugar
  • 2-3 teaspoons milk (may need more or less to achieve desired texture)
  • vanilla extract, splash
  1. Preheat oven to 350 F.
  2. To make the cookies, cream together sugar, butter, and shortening.
  3. Mix in egg, buttermilk and vanilla extract.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients into wet ingredients and stir until a soft dough forms.
  6. Place dough in a plastic bag and flatten.
  7. Refrigerate for 1-hour or longer. (This step is a MUST. Overnight is best.)
  8. Meanwhile, make the cinnamon mixture by combining brown sugar and cinnamon. Set aside.
  9. When the dough is chilled be ready to work quickly. (The dough gets sticky as it warms up. It must remain super cold while handling)
  10. Mix together 1 tablespoon of flour + 1 tablespoon of powder sugar and generously flour a nonstick work surface (like a silicone baking mat or parchment paper) with some of the mixture. Be sure to also coat your hands and rolling pin.
  11. Roll cold dough out into a 12X 9 rectangle about ¼-inch thick. (Be sure to keep your hands and the rolling pin coated well in the flour-sugar mixture.)
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