1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1 cup brown sugar
1/4 cup powdered sugar
2 teaspoons vanilla extract
3 eggs, brought to room temperature
3 cups + 1 teaspoon all purpose, unbleached flour
1 teaspoon ground cinnamon
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling
1 cup pecan pieces, toasted
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 tablespoon cinnamon
Glaze
2 ounces cream cheese
2 tablespoons butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
3 tablespoons 2% or whole milk
Using a stand mixer outfitted with the paddle attachment (a hand mixer is also perfectly acceptable), cream together the softened butter, sugar, brown sugar, and powdered sugar. Add the vanilla, letting it briefly mix in so the butter absorbs the flavor, and then add the eggs, one at a time, beating well after each addition.
In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda, and salt until well-combined.
Turn the mixer to the lowest speed and slowly add the flour mixture a bit at a time, until just combined, taking caution not to overmix. Remove the dough and wrap with plastic wrap and refrigerate for an hour or so -- should be thoroughly chilled so it is easier to work with.
Before removing dough from the refrigerator, prepare the filling by tossing the pecans, brown sugar and cinnamon together in a medium bowl. Pour the melted butter over the nuts and stir until evenly coated.
Roll out the dough on a floured surface into a 10 by 10 inch square. Spread the filling evenly across the dough then carefully roll the dough into a tight log. Wrap in plastic wrap and refrigerate overnight (if time allows).
Preheat the oven to 350 degrees.
Grease 2 (12-cup) muffin tins with butter or grease of choice. Remove the dough from the refrigerator and slice into half-inch-thick slices. Place one slice in each muffin cup.
Bake for 14-16 minutes or until tops are slightly browned, rotating the tins halfway through to ensure even baking.
Remove the cookies and cool, still nestled in the muffin tins so they can firm up, on a wire rack. After they've had 30 or so minutes to set, carefully run a knife around the edges and pop out.
1/2 cup sugar
1 cup brown sugar
1/4 cup powdered sugar
2 teaspoons vanilla extract
3 eggs, brought to room temperature
3 cups + 1 teaspoon all purpose, unbleached flour
1 teaspoon ground cinnamon
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Filling
1 cup pecan pieces, toasted
1/2 cup brown sugar
1/4 cup unsalted butter, melted
1 tablespoon cinnamon
Glaze
2 ounces cream cheese
2 tablespoons butter, softened
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
3 tablespoons 2% or whole milk
Using a stand mixer outfitted with the paddle attachment (a hand mixer is also perfectly acceptable), cream together the softened butter, sugar, brown sugar, and powdered sugar. Add the vanilla, letting it briefly mix in so the butter absorbs the flavor, and then add the eggs, one at a time, beating well after each addition.
In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda, and salt until well-combined.
Turn the mixer to the lowest speed and slowly add the flour mixture a bit at a time, until just combined, taking caution not to overmix. Remove the dough and wrap with plastic wrap and refrigerate for an hour or so -- should be thoroughly chilled so it is easier to work with.
Before removing dough from the refrigerator, prepare the filling by tossing the pecans, brown sugar and cinnamon together in a medium bowl. Pour the melted butter over the nuts and stir until evenly coated.
Roll out the dough on a floured surface into a 10 by 10 inch square. Spread the filling evenly across the dough then carefully roll the dough into a tight log. Wrap in plastic wrap and refrigerate overnight (if time allows).
Preheat the oven to 350 degrees.
Grease 2 (12-cup) muffin tins with butter or grease of choice. Remove the dough from the refrigerator and slice into half-inch-thick slices. Place one slice in each muffin cup.
Bake for 14-16 minutes or until tops are slightly browned, rotating the tins halfway through to ensure even baking.
Remove the cookies and cool, still nestled in the muffin tins so they can firm up, on a wire rack. After they've had 30 or so minutes to set, carefully run a knife around the edges and pop out.
While the cookies continue to cool, prepare the glaze. Using an electric hand mixer (or a stand mixer with the whisk attachment if it's your preference), combine the cream cheese and butter. Slowly add the powdered sugar, then the vanilla (or scraped vanilla seeds from 1 bean if available). Finally, add the milk and continue beating until the glaze is smooth and thick.
Using a fork, generously drizzle the glaze the cooled cookies. The glaze will be thick so it's advised to use a quick flick of the wrist to ensure an unglobby presentation. (Though if you are like me and can eat spoonfuls of frosting at a time, it's worth noting that the globbier the presentation, the more delicious glaze you'll get to consume.)
Recipe originally from http://dianatakesabite.blogspot.com/2012/06/cinnamon-roll-cookies-relentless.html
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