You know what my Mom used to do with leftover pie crust dough when she'd make a pie? She'd sprinkle it with cinnamon and sugar, roll it up jelly-roll style, slice it, and bake it up. And I loved it. Absolutely loved it. I think I might have even liked these little 'cinnamon snails' better than I liked the pie itself. (Well, unless it was blueberry pie. Blueberry pie's my favorite.)
These cinnamon roll cookies remind me of my Mom's 'cinnamon snails.' Only better. Because they've got glaze on the top. And because they're oh-so-soft and cinnamon-y. Yup, I know cinnamon-y isn't a word. But it's still perfect to describe these cookies.
When I found the recipe for these cookies at one of my favorite blogs, Heat Oven to 350, I knew immediately that I had to make them. When I made them, I knew immediately that I loved them ... cinnamon-rolled shortbread with powdered sugar glaze. What's not to love?
I was thrilled with the result. The cream cheese-based dough baked up so soft, and with a little bit different look than the original. Both are fabulous ... it's just a matter of preference as to which one someone likes better.
|Original shortbread dough on the left ... 'experimental' cream cheese-based dough on the right|
|Rolled out & sprinkled|
Roll it up jelly-roll style, slice the roll into pieces, ...
... and bake 'em up.
After the cookies have cooled, drizzle them with a powdered sugar glaze. Don't they look just like miniature cinnamon rolls?? So cute! And so yummy.
Source: Concept adapted from Heat Oven to 350, dough from Barefoot Contessa Parties! Rugelach
1 (8 oz.) package cream cheese
1/2 lb. unsalted butter
1/4 c. granulated sugar
1/4 tsp. kosher salt
1 tsp. vanilla
2 c. flour
1/4 c. granulated sugar
1 1/2 tsp. ground cinnamon
1 egg white
1 T. water
1 c. confectioners' sugar
1 1/2 T. hot water
For the Dough:
1. Bring cream cheese and butter to room temperature; cream together until fluffy. Add 1/4 c. granulated sugar, salt, and vanilla. With mixer on low, add the flour, mixing until just combined.
2. Dump dough onto a well-floured board; roll it into a ball. Cut dough ball in half and wrap each half in plastic wrap. Refrigerate 1 hour.
3. After chilling, roll each dough half into a 9x6-inch rectangle.
For the Filling:
4. Whisk together the egg white and water until foamy.
5. In a separate bowl, whisk together the cinnamon and 1/4 c. granulated sugar.
6. Brush egg white mixture onto the surface of the rolled out dough; sprinkle evenly with the cinnamon-sugar mixture.
7. Starting with the 9-inch side of the dough rectangle, roll each into a log, pressing gently to seal the edge. Wrap each roll in plastic wrap and chill in the refrigerator for about 20 minutes.
8. Preheat oven to 350. Remove dough logs from the refrigerator and unwrap. Using a serrated knife, gently cut dough logs into 1/2-inch thick slices. Transfer to a baking sheet.
9. Bake at 350 for 15-18 minutes. Cool.
For the Glaze:
10. Combine confectioners' sugar and hot water until smooth. Drizzle over the top of cooled cookies. Let glaze set to dry.
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