Mini Cinnamon Roll Cookies Recipe By Tasty Recipes

BITE-SIZE CINNAMON ROLL COOKIES

Steps:

• In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in eggs, vanilla and orange zest. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture., Divide dough into four portions. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate 1 hour or until firm., Preheat oven to 350°. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.

MINI CINNAMON ROLL BITES RECIPE BY TASTY

Steps:

• Roll out the pie crust and cut to a rectangle shape.
• Cover with your desired amount of melted butter, sugar, and cinnamon.
• Roll the crust up.
• Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
• In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
• Enjoy!

MINI CINNAMON ROLL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well., Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar., Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

MINI CINNAMON ROLL COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Roll out pie crusts into a rectangle shape.
• Brush the rolled out pie crust with melted butter.
• In a small bowl, mix together cinnamon and sugar and sprinkle on top of butter.
• Carefully roll the pie crust up with your fingers.
• Slice the log into small discs and arrange on parchment paper-lined baking sheet.
• Bake for 12-15 minutes, until golden brown.
• In a liquid measuring cup, mix together powder sugar, vanilla, and milk. 9. Add more milk for a thinner consistency.
• Enjoy!

CINNAMON ROLL COOKIES

Steps:

• Sift together all-purpose flour, baking soda, and salt in a bowl.
• Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
• Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
• Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

MINI CINNAMON ROLL SNACK MIX RECIPE BY TASTY

Steps:

• Make the mini cinnamon rolls: Preheat the oven to 325°F (170°C). Grease a 24-cup mini muffin tin or a baking sheet with nonstick spray.
• In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt. Add the softened butter and work into the dry ingredients with your hands or a fork until well incorporated. Add the milk and stir with a rubber spatula until the dough comes together, about 2 minutes.
• Turn the dough onto a lightly floured surface and knead for 2 minutes, until it is no longer sticky but still holds its shape. Shape into a ball and place it back in the bowl. Cover with a damp paper towel or kitchen towel and let rest for 15 minutes.
• Turn the dough onto a lightly floured surface and roll out to a ¼-inch-thick (6 mm)+ rectangle (about 6 x 7 inches -15 x 17 cm).
• Make the cinnamon sugar filling: In a small bowl, stir together the cinnamon and brown sugar.
• Spread the softened butter evenly over the dough. Sprinkle with the cinnamon sugar mixture.
• Cut the dough into quarters. Tightly roll each quarter into a log. Trim off the uneven ends, then cut each log into roughly ½-inch pieces, 6 pieces per log. Place the miniature cinnamon rolls in the prepared muffin tin or arrange on the prepared baking sheet. If you have more pieces than space in your tin, place the remaining mini cinnamon rolls onto a prepared baking sheet or bake them in the muffin tin after the first batch bakes.
• Bake the mini cinnamon rolls for 10-12 minutes, until they are just slightly browned on the outside. Let cool completely in the pan, about 10-15 minutes or until cool to the touch.
• While the cinnamon rolls cool, make the candied pecans: Line a baking sheet with a silicone mat or parchment paper.
• In a large saucepan, stir together the sugar, cinnamon, and water. Add the pecans, then the heat to medium-high and cook, stirring occasionally, for 10-12 minutes, or until the liquid has thickened to a dark syrup and the pecans are well coated. Pour onto the prepared baking sheet and sprinkle with flaky sea salt. Let cool for about 15 minutes, or until hardened, then break into bite-size pieces.
• Make the cream cheese glaze: In a medium bowl, whisk together the powdered sugar, cream cheese, and butter until smooth.
• Dip the mini cinnamon rolls in the glaze, then return to the pan or in a bowl.
• Make the snack mix: In a large bowl, toss together the pretzel sticks, tiny twists pretzels, chocolate chips and candied pecans until well combined. Add the mini cinnamon rolls and toss to incorporate. The mix will keep in an airtight container in a cool, dry place for 3-5 days.
• Enjoy!

HOW TO MAKE CINNAMON ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If any warmer, allow to cool slightly.
• Sprinkle the yeast evenly over the milk mixture, stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
• Add 4 cups (500 g) of flour to the milk mixture and stir with a wooden spoon until just combined.
• Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1 hour, until nearly doubled in size.
• Generously butter 2 9-inch (23 cm) round baking pans and set aside.
• Make the filling: In a medium bowl, combine the brown sugar, butter, and cinnamon. Mix well, then set aside.
• Remove the plastic wrap from the dough and add the remaining cup of flour, baking powder, and salt. Stir well, then turn out onto a clean surface. Leave a bit of flour nearby to use as needed, but try not to incorporate too much.
• Knead the dough for at least 10 minutes, adding more flour as necessary, until the dough just loses its stickiness and does not stick to the surface or your hands. The dough should be very smooth and spring back when poked.
• Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix the corners with a bench scraper or a spatula to make sure they are sharp and even.
• Spread the filling evenly over the dough.
• Starting from one short end, roll up the dough into a log and pinch the seam closed. Place seam-side down. Trim any uneven ends.
• Using unflavored dental floss, cut the log into evenly pieces, about 1½ inches (8cm) thick. Place the cinnamon rolls in the prepared pans, 1 in the center and about 5 around the sides. Cover with a towel and let rise in a warm place for 35-45 minutes, until expanded by about half of their original volume. If you're saving the cinnamon rolls for later, cover with plastic wrap and freeze for up 3 months.
• Preheat the oven to 350˚F (180˚C).
• Bake the cinnamon rolls for 25-30 minutes, until golden brown.
• While the cinnamon rolls are baking, make the frosting: In a medium bowl, whisk together the cream cheese, melted butter, milk, and vanilla extract until smooth. Gradually add the powdered sugar and whisk until homogenous and runny.
• When the cinnamon rolls are finished, let cool for about 10 minutes.
• Drizzle the frosting over the cinnamon rolls, using the back of a spoon to spread if desired.
• Enjoy!