Wilton Cinnamon Roll CookiesBack to category
Wilton Cinnamon Roll Cookies
This is how we roll! a sweet cinnamon treat sure to be a crowd pleaser at holiday cookie exchanges, brunches, office parties or any other time you need cookies!
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- Time:about an hour
1Prepare dough: In bowl, combine 2-1/4 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt. In another bowl, beat 2 sticks softened butter, 8 oz. of softened cream cheese, 2/3 cup granulated sugar and vanilla until light and fluffy. Stir in flour mixture 1/2 cup at a time, blending well after each addition. Dough will be soft and slightly elastic. Form dough into 2 squares, about 1" thick. Wrap dough in plastic wrap and refrigerate at least 2 hours.
2Make filling: Stir together 1/2 stick softened butter, 1/2 cup granulated sugar and 1 tablespoon cinnamon in small bowl until well combined.
3Final preparation: On a floured surface, roll one square into a 12" x 9" rectangle about 1/4" thick (leave remaining square in refrigerator until ready to use). Using half of the filling mixture, spread a thin layer completely covering dough. Starting at long end, roll dough tightly into a spiral. Wrap with plastic wrap and freeze 30 minutes. Repeat with remaining dough and filling.
4Bake cookies: Preheat oven to 350ºF. Prepare cookie pans with parchment paper. Cut dough logs into 1/4" slices. Place on prepared cookie pan. Bake 10-12 minutes or until edges of cookies are pale golden brown. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Note: project time does not include the freezing, baking and cooling times included in this recipe.
Makes about five dozen cookies.