cinnamon roll cookies

How To Make cinnamon roll cookies

• 1

  in a large bowl, cream together butter, sugar, brown sugar and powdered sugar.
• 2

  beat in the eggs one at a time until thoroughly combined, then beat in the vanilla.
• 3

  in a separate bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt.
• 4

  with the mixer running, slowly beat in the flour mixture just until combined. being careful not to over mix.
• 5

  refrigerate, the dough, covered in plastic wrap, until well chilled, at least a hour.
• 6

  when the dough is thoroughly chilled, prepare the filling by mixing the pecans, brown sugar, butter and cinnamon in a medium bowl. mix until well combined.
• 7

  flour a cutting board or work surface. take the chilled dough and using a rolling pin, roll out the dough to a 10x10 inch square dish. spread filling gently but evenly over the dough.
• 8

  gently roll the dough into a tight log. wrap the log in plastic wrap and refrigerate until well chilled, at least 1 hour, preferably over night.
• 9

  after the dough log is adequately chilled, preheat oven to 350.
• 10

  prepare the glaze: in a large bowl, cream together the cream cheese and butter.
• 11

  slowly beat in the powdered sugar and orange zest. finally, add in the milk and beat until the glaze is smooth and thick.
• 12

  grease 2 (12 cup) muffin tins. remove the dough log from the refrigerator and cut into half inch thick slices.
• 13

  place each slice in a greased muffin cup. bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking.
• 14

  cool cookies still inside the tins on a cooling rack. using a fork, generously drizzle the glaze over the baked cookies before serving.
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