I usually turn to chocolate when I’m looking for my sweet fix. But there’s something so yummy about a cinnamon roll. Gooey, nutty, cinnamony. Yum.
These are a cinnamon roll, cookie, muffin hybrid. First you make a cookie batter then you roll it out like a cinnamon roll and fill with a yummy pecan filling. Then you bake them in a muffin tin! How crazy is that?! And the glaze might just be the very best part. When I was done drizzling the tops of every cookie, I totally licked the bowl. Not even ashamed of it. 🙂
Ingredients for Cookie Dough:
- 1 cup (2 sticks) butter
- 1/2 cup sugar
- 1 cup brown sugar
- 1/4 cup powdered sugar
- 3 eggs
- 2 tsp. vanilla extract
- 3 cups plus 1 tsp. flour
- 1 tsp. ground cinnamon
- 1/4 cup cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
1. In a large bowl, cream together butter, sugar, brown sugar and powdered sugar. Beat in the eggs one at a time until thoroughly combined, then beat in the vanilla.
2. In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to over mix. Refrigerate the dough, covered in plastic wrap, until well chilled – at least an hour.
- 1 cup chopped toasted pecans
- 1/2 cup light brown sugar
- 1/4 cup butter, melted
- 1 Tbsp. ground cinnamon
1. 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.
2. Flour a cutting board or work surface. Take the chilled dough and using a rolling pin, roll out the dough to a 10″x10″ square. Spread filling gently but evenly over the dough.
3. Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled – at least one hour, preferably overnight.
- 2 ounces cream cheese, softened
- 2 Tbsp. butter, softened
- 1 cup powdered sugar (sifted)
- Zest of 1/2 an orange (optional, SO good!)
- 3 Tbsp. milk
1. After the dough log is adequately chilled, preheat oven to 350 degrees.
2. Prepare the glaze: in a large bowl, cream together the cream cheese and butter. Slowly beat in the powdered sugar and orange zest. Finally, add in the milk and beat until the glaze is smooth and thick.
3. Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut into half-inch-thick slices. 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. Cool cookies still inside the tins on a cooling rack.
4. Using a fork, generously drizzle the glaze over the baked cookies before serving. ENJOY!!