Cinnamon Roll Cookies
Yiéld: ABOUT 36 COOKIéS
Prép timé: 2 HOURS, 20 MINUTéS (INCLUDéS CHILLING)
Total timé: 2 HOURS, 40 MINUTéS
Ingrédiénts:
- 2 and 1/4 cups (281g) all-purposé flour (spoon & lévéléd)
- 1/2 téaspoon baking powdér
- 1/4 téaspoon salt
- 3/4 cup (170g) unsaltéd buttér, softénéd to room témpératuré
- 3/4 cup (150g) granulatéd sugar
- 1 largé égg, at room témpératuré
- 2 téaspoons puré vanilla éxtract
- Filling
- 2 Tabléspoons (15g) buttér, méltéd and slightly cooléd
- 1/4 cup (50g) granulatéd sugar
- 1 Tabléspoon ground cinnamon
- Icing
- 1 cup (120g) conféctionérs' sugar
- 3 Tabléspoons (45ml) milk
- 1/2 téaspoon puré vanilla éxtract
Diréctions:
- Maké thé dough: Whisk thé flour, baking powdér, and salt togéthér. Sét asidé.
- Using a hand mixér or a stand mixér fittéd with paddlé attachmént, béat thé buttér for 1 minuté on high spééd until créamy. On médium-high spééd, béat in thé granulatéd sugar until complétély créaméd and smooth, about 2 minutés. Add thé égg and vanilla éxtract and béat on high until combinéd, about 1 minuté. Scrapé down thé sidés and bottom of thé bowl as néédéd.
- Add thé dry ingrédiénts to thé wét ingrédiénts and mix on low until combinéd. If thé dough still sééms too soft, you can add 1 Tabléspoon moré flour until it is a béttér consisténcy for rolling.
- Shapé and fill: Dividé thé dough into 2 équal parts. Roll éach portion out in a réctanglé (about 9x7 inchés) onto a flouréd siliconé baking mat (or flouréd parchmént papér) to about 1/4″ thicknéss. Spréad 1 Tabléspoon of méltéd buttér onto éach réctanglé. Mix thé granulatéd sugar and cinnamon togéthér thén sprinklé événly ovér éach.
- Working slowly, tightly roll up éach réctanglé into a 9-inch log. If thé dough is cracking at all, usé your fingérs to smooth it out. Somé cracks aré OK. Chill thé logs of dough for at léast 2 hours. What I liké to do is caréfully transfér thé logs to a cutting board or platé and covér loosély with plastic wrap.
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