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Tag: <span>holiday baking</span>
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Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies really are something special. These super adorable bitesize cookies look and taste just like a homemade cinnamon roll, but in a mini size. The recipe is so much fun to make and even more fun to eat…obviously!! Seriously I dare you to try to eat just one. Absolutely impossible! These little guys are meant to be eaten like 5 at a time…minimum. Let’s get this show on the road. The faster we make them, the faster we can taste them.
Here’s all you’ll need: brown sugar, cinnamon, butter, cream cheese, white sugar, egg, vanilla, orange zest, all-purpose flour, baking powder, dry active yeast, salt, confectioners’ sugar, milk, and vanilla extract.
Add the brown sugar and cinnamon to a small bowl. Mix the ingredients together until well blended. Set this mixture aside. We’ll be using it a little later to create that delicious cinnamon swirl!
Next add the softened butter, cream cheese and sugar to a large mixing bowl. Beat with a hand mixer until light and fluffy. I usually soften my butter in the microwave cause I’m a little bit of a cheater like that. 15-20 seconds should do the job! Just keep in mind, we’re going for soft not melted.
Then beat in the egg and orange zest. The orange zest gives this recipe just the slightest hint of orange and in my opinion is the perfect touch. Orange zest is the colorful peel of the orange and adds a bright citrus note to recipes. To create orange zest, run the skin of an orange against a grater.
Add in the baking powder, yeast, and salt and mix to combine. Now add the flour to the creamed mixture. Mix it in about a half a cup at a time until all of the flour has been added. The end result should be a soft cookie dough.
Next divide the dough into 2 portions. On a lightly floured surface, roll out each portion into an 8X10-inch rectangle (see below). Sprinkle each rectangle with half of the cinnamon sugar mixture to cover. Don’t worry too much about those brown sugar lumps. They’ll melt right into the cookies while they’re baking.
Starting with one of the long sides, roll up tightly jelly-roll style. Pinch the edges slightly to seal. Then cover in plastic wrap and refrigerate for 1 hour or until firm. And yes, you can absolutely leave this cookie dough in the refrigerator overnight. So if a cookie baking marathon is in your future feel free to prep this one the day before.
When you’re ready to bake, remove the cookie dough logs from the refrigerator. Cut the dough crossways into 3/4″ slices. Place the cookie dough slices onto a baking sheet lined with parchment paper. Parchment paper = no mess no stress which I love! It also prevents sticking and reduces browning both resulting in better cookies. Now’s also the perfect time to reshape those cookies into better shaped circles if you need to.
Bake in a 350 degree preheated oven for 8-10 minutes or until the bottoms are light brown. Now I already know what you’re thinking…how can I tell if the bottoms are lightly browned? Well you’re going to have to sacrifice a cookie or two and carefully check until you hone in the perfect baking time for your oven. For perfect cookies every time I always rotate the baking sheets halfway through baking. Use the top and middle racks in the oven, never the bottom. And then about halfway through baking time swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly and will yield the very best results. Every. Time.
While the Mini Cinnamon Roll Cookies are baking we can whip up that tasty glazed topping. Mmmmm-mmm! In a small bowl whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
Remove the cookies from the oven, transfer to a wire rack and cool completely. Dip the tops of the cookies into the glaze. Let the cookies stand and allow the glaze to set if you plan on stacking or saving some for later. Otherwise dive right in!!!
Now isn’t that just the cutest cookie that you’ve ever laid eyes on?!? It surely won’t stop me from devouring it! And since you’re baking up a storm you might as well try our Cappuccino Cookies or Toffee Cookies too.
Mini Cinnamon Roll Cookies
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 10 tbsp butter, softened
- 2 ounces cream cheese, softened
- 3/4 cups sugar
- 1 large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons grated orange zest
- 2-1/8 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon active dry yeast
- 1/4 teaspoon salt
- 1-1/2 cup confectioners' sugar
- 3 tablespoons milk
- 1-1/2 teaspoon vanilla extract
- Step 1 Add the brown sugar and cinnamon to a small bowl. Mix the ingredients together until well blended. Set aside.
- Step 2 Add the softened butter, cream cheese and sugar to a large mixing bowl. Beat with a hand mixer until light and fluffy. Beat in the egg and orange zest.
- Step 3 Add in the baking powder, yeast, and salt and mix to combine. Mix in the flour about a half a cup at a time until all of the flour has been added to form a soft cookie dough.
- Step 4 Divide the dough into 2 portions. On a lightly floured surface, roll out each portion into an 8X10-inch rectangle. Sprinkle each rectangle with half of the cinnamon sugar mixture to cover.
- Step 5 Starting with one of the long sides, roll up tightly jelly-roll style. Pinch the edges slightly to seal. Cover in plastic wrap and refrigerate for 1 hour or until firm.
- Step 6 Remove the cookie dough logs from the refrigerator. Cut the dough crossways into 3/4″ slices. Place the cookie dough slices onto a baking sheet lined with parchment paper. Bake in a 350 degree preheated oven for 8-10 minutes or until the bottoms are light brown. Remove the cookies from the oven, transfer to a wire rack and cool completely.
- Step 7 FOR THE GLAZE:
- Step 8 In a small bowl whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Dip the tops of the cookies into the glaze. Let the cookies stand and allow the glaze to set. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]
A few Thanksgiving’s back, my nephew Nathan started to get brave. Our little picky eater who had been known to enjoy a peanut butter sandwich while everyone else shoveled back mounds of delicious food, decided that he wanted to see what all this Thanksgiving fuss […]
So let me talk about this cake for a minute! I baked this up for the blog and dropped a few slices off with family and friends. My brother, Danny and sister in law, Sarah, were two of the lucky recipients. After I dropped off their slices, I remembered that Sarah always, always, ALWAYS asks me for vanilla cakes and cupcakes. Chocolate just really isn’t her thing (I can’t believe anyone would say that out loud!) She basically NEVER eats chocolate cake, or at least I can’t think of a time that she has. So I just kind of shrugged it off and thought, well looks like Danny will just have to eat both pieces. (I’m sure he would be heart broken about it! Right?!? HAHA!!) Well let me tell you, this cake is SOOOO good that it can even convert the chocolate haters!!! Sarah said it was THE BEST cake that she has ever had in her life and wanted, scratch that, NEEDED the recipe. And when she found out that it was actually a box cake mix just dolled up a bit, she really was in shock! This cake is super duper moist, extremely chocolatey, and SO easy to make!!
Here’s all that you’ll need: chocolate cake mix, chocolate pudding, sour cream, oil, eggs, water, chocolate chips, cocoa powder, vanilla extract, powdered sugar, milk, and butter. P.S. I found the Godiva chocolate pudding at Walmart! Score!!
In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. The addition of sour cream makes this cake super moist. And believe it or not, it was just as delicious on day 5 as it was on day 1!
Stir in the chocolate chips by hand. I used the whole bag. It’s worth it!
Pour the batter into a greased bundt pan. And by greased I mean I sprayed the heck of that thing with cooking spray. And just when I thought I was done, I sprayed a little bit more. The secret to this cake, I mean besides the cake mix….and sour cream….ok this cake is full of secrets!!! But the real key is make sure it will slide easily out of the cake pan once it’s done baking. So cooking spray is your # one BFF 4-eva in this recipe!
Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean. I would check it after 40 minutes, but I typically like to lean towards the longer bake time on this one. Ok so this cake seems to rise ALOT!! Maybe my oven is small, or maybe but bundt pan is too tall, but I always end up removing the top rack from my oven when I bake this one so it has enough clearance. Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan.
Now for that glaze!!! In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter.
Whisk until it’s nice and smooth. You can add more milk if you prefer a thinner glaze.
Place the glaze in a ziplock bag, seal, and then cut a hole in one of the corners for a DIY cake decorating bag! Drizzle the glaze over the cake using a back and forth motion. No cake decorating experience needed. I just made a bunch of little squiggles. Just enough so everyone gets some of that amazing glaze on their piece!
Sprinkle with sifted powdered sugar just before serving! The frosting will absorb the powdered sugar overnight, so I like to wait until the day of serving for this part. I love how it makes it look snow covered! Isn’t that beautiful??? Bundt cakes make me feel so fancy!
Cut into slices and enjoy a piece and all of it’s chocolatey glory!!! I’d like to dedicate this one to all the chocolate lovers out there…..and all the chocolate haters too!!! Crossing my fingers you convert!
Chocolate Overload Cake
- 1 box Chocolate Cake Mix
- 1 package Chocolate Instant Pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup water
- ¾ cup oil
- 1 bag chocolate chips
- 2 tablespoons cocoa powder
- 1 cup powdered sugar
- ¼ teaspoon vanilla
- 2 tablespoons milk
- 2 tablespoons melted butter
- Step 1 In a large bowl, combine cake mix, pudding, eggs, sour cream, water, and oil. Mix well. Stir in the chocolate chips by hand.
- Step 2 Pour the batter into a greased bundt pan. Bake in a 350 degree preheated oven for 40-50 minutes or until a toothpick (inserted near the middle) comes out clean.
- Step 3 Remove from the oven and let cake cool completely in the pan. Once cool, run a small spatula around the edges to loosen. Flip upside down onto a platter and remove from the pan.
- Step 4 To make the glaze: In a medium bowl, mix together the cocoa powder, powdered sugar, vanilla, milk, and melted butter. Whisk until smooth.
- Step 5 Place the glaze in a ziplock bag and then seal. Cut off one of the corners and pipe glaze over cake in a back and forth motion.
- Step 6 Sprinkle with sifted powdered sugar before serving. Slice and enjoy!
We’d love to hear from you! Leave us your comments and love down below!
Christmas cookies?!? Ain’t nobody got time for that! Well I’m here to tell you that you do! Grrrrllll……..I got you! They very well could be the easiest cookies you will ever make! I’ve been adding them to Christmas cookie trays for years now and everyone […]