Cinnamon Sugar Breadsticks With Cream Cheese Drizzle Recipe 455 Recipes

CINNAMON SUGAR BREADSTICKS WITH CREAM CHEESE DRIZZLE RECIPE - (4.5/5)

Steps:

• In mixer dissolve yeast, 1/2 Tbsp sugar and 1/2 C warm water. Allow yeast to proof. Add in oil, egg salt, 1 1/2 C flour and remaining sugar and water. Mix until smooth. Stir in remaining flour to form a soft dough. Knead until smooth and elastic. Place into a greased bowl and cover. Let rise in a warm place for about 40 minutes or until doubled. Punch down the dough and put onto floured counter. Roll into a 8 x 14 rectangle. Using your pizza cutter cut into about 10 pieces. Roll each strip like a snake. Then hang the dough over your finger in the middle and twist the two ends together. Place on a greased cookie sheet and allow to rise for another 20 minutes or until doubled. Preheat oven to 400 and bake for 10 minutes or until golden brown. Brush with melted butter and sprinkle with cinnamon sugar. Drizzle with cream cheese glaze (see below) Cream Cheese Drizzle: Soften cream cheese and mix everything together. Beat until a good consistency for drizzling. Place in a ziploc bag and snip off the corner. Drizzle over warm breadsticks.

CINNAMON ROLL COOKIES W/CREAM CHEESE DRIZZLE

Steps:

• FILLING: Make this first, so it has a few minutes to cool. In a small saucepan, combine butter, brown sugar, cinnamon and cream...over medium heat stirring constantly, slowly bring to a boil. Once starts to boil, boil 30 more seconds, then remove from heat. Set aside to cool, stirring occasionally.
• COOKIE: Preheat oven to 350 degrees. In a large mixing bowl, combine butter, crisco and sugar until fluffy...add eggs, sour cream and vanilla, mix well. Sift together flour, cinnamon, soda, powder and salt. Add flour mixture to wet mixture, mixing until combined and no longer crumbly. Form 1" balls, place on cookie sheets, make a dip or hole in your cookie dough ball and fill with the cinnamon caramel mixture. I use the back of my cookie scoop to make a well, then I use the center of my appler corer (wooden spoon end would work as well) to make it even deeper as to get more filling in. :) Then bake 10-12 minutes, your caramel filling will be all bubbly and the cookie will have cracked, as you can see in my photos. The edges do not brown. Do Not Over Bake, they will be very dry. Remove from cookie sheets onto cooling racks and cool completely. Then ice with the cream cheese drizzle.
• DRIZZLE: whisk together very soft cream cheese, powdered sugar, vanilla and milk until smooth. Drizzle with a spoon over cooled cookies or put in a quart size freezer bag, snip 1/4" off one corner and drizzle away!