CLONED CINNAMON ROLL COOKIES

Jane Baier Warren

"IT'S A VERSION OF A CINNAMON ROLL BUT ITS A CRISP COOKIE. FABULOUS EARLY IN THE MORNING WITH COFFEE."
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Ingredients

45 servings
Serving size has been adjusted!
Original recipe yields 36 servings



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Directions

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  1. CREAM TOGETHER THE BUTTER AND CREAM CHEESE. ADD 1 CUP SUGAR AND VANILLA AND BEAT UNTIL LIGHT AND FLUFFY.
  2. COMBINE THE FLOUR AND SALT, GRADUALLY ADD TO CREAMED MIXTURE, BEATING UNTIL WELL BLENDED. COVER BOWL WITH PLASTIC FILM AND REFRIGERATE FOR 10-15 MINUTES.
  3. ON A LARGE PLATTER COMBINE 1 CUP OF SUGAR WITH 3 TABLESPOONS OF CINNAMON AND SET ASIDE.
  4. IN A SMALL BOWL POUR PLACE YOUR FINELY CHOPPED PECANS.
  5. SPRAY A SMALL ICE CREAM SCOOP WITH FOOD RELEASE. BRING DOUGH OUT OF REFRIGERATOR AND SCOOP THE CHILLED BALLS INTO THE PECANS. ROLL GENTLY TO COVER ALL OVER. THEN TRANSFER THE PECAN COVERED BALLS TO THE CINNAMON PLATTER. ROLL GENTLY TO COVER ALL OVER.
  6. PLACE THE DOUGH ON COOKIE SHEETS THAT HAVE BEEN COVERED BY FOOD RELEASE FOIL WRAP. BAKE FOR 16 MINUTES IN 325 DEGREES PLACING THEM 2 INCHES APART. REMOVE FROM OVEN AND LET COOL FOR 3 MINUTES ON SHEETS AND TRANSFER TO WIRE RACKS TO FINISH COOLING.

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