Baking
Kerrygold Cinnamon Roll Cookies
Ingredients
For the Cookie Dough
- 200g Kerrygold Pure Irish Salted Butter, room temperature
- 150g castor sugar
- 5m vanilla extract
- 1 large egg
- 385g flour, plus extra for rolling
- 2,5ml baking powder
For the Cinnamon & Sugar Filling
- 60g Kerrygold Pure Irish Salted Butter, room temperature
- 100g brown sugar e.g. muscovado
- 15ml cinnamon
For the Cream Cheese Filling
- 15ml Kerrygold Pure Irish Salted Butter, room temperature
- 30ml cream cheese, room temperature
- 60g icing sugar
- 5ml vanilla
- 5ml milk
Directions
Recipe by: Astrid Field (@thesweetrebellion)
2. Add the vanilla essence and egg, and beat well.
3. Stir the flour and baking powder together, then add gradually to the creamed mixture. Mix until just combined (do not overmix).
4. Bring the dough together with your hands and divide it into two flat discs. Wrap in clingfilm and refrigerate for 30 minutes.
6. Working with 1 disc of dough at a time, roll out on a lightly floured surface into a rectangle about 25cm x 20cm, with the longest edge closest to you. The dough should be about 3mm thick. Trim the edges so you have a neat rectangle.
7. Spread half of the filling over the entire surface of the rectangle, as evenly as possible. Working from the long edge, carefully roll up the dough into a log shape. Wrap in clingfilm and chill for at least 1 hour (or freeze up to 3 months). Repeat with the remainder of the dough and filling.
8. Once the dough is firm, preheat the oven to 180°C and grease and line a baking tray with baking paper. Slice the dough into rounds about 0.5cm thick and place on the baking tray with at least 3xm between them. For the neatest spirals, the sliced cookie dough should still be cold when placed in the oven.
9. Bake for 10-12 minutes or until turning lightly golden. Allow the cookies to cool for 2-3 minutes on the tray, then remove to a cooling rack to cool completely. If you prefer a crispier cookie, let the cookies cool completely on the baking tray before removing them.
11. Store in an airtight container for up to 4 days.
These delicious little cookies look just like cinnamon rolls and taste like them too! The combination of the rich, buttery cookie dough, the crisp cinnamon sugar filling, and the tangy cream cheese drizzle is simply perfection.
TIP: Freeze half the dough and simply slice and bake to have fresh baked cookies in minutes!
For the Cookie Dough
1. Cream the butter and castor sugar together with an electric or stand mixer for 2-3 minutes, until light and fluffy.2. Add the vanilla essence and egg, and beat well.
3. Stir the flour and baking powder together, then add gradually to the creamed mixture. Mix until just combined (do not overmix).
4. Bring the dough together with your hands and divide it into two flat discs. Wrap in clingfilm and refrigerate for 30 minutes.
For the Cinnamon & Sugar Filling
5. Meanwhile make the cinnamon sugar filling. Cream together the butter, brown sugar and cinnamon until you have a thick paste.6. Working with 1 disc of dough at a time, roll out on a lightly floured surface into a rectangle about 25cm x 20cm, with the longest edge closest to you. The dough should be about 3mm thick. Trim the edges so you have a neat rectangle.
7. Spread half of the filling over the entire surface of the rectangle, as evenly as possible. Working from the long edge, carefully roll up the dough into a log shape. Wrap in clingfilm and chill for at least 1 hour (or freeze up to 3 months). Repeat with the remainder of the dough and filling.
8. Once the dough is firm, preheat the oven to 180°C and grease and line a baking tray with baking paper. Slice the dough into rounds about 0.5cm thick and place on the baking tray with at least 3xm between them. For the neatest spirals, the sliced cookie dough should still be cold when placed in the oven.
9. Bake for 10-12 minutes or until turning lightly golden. Allow the cookies to cool for 2-3 minutes on the tray, then remove to a cooling rack to cool completely. If you prefer a crispier cookie, let the cookies cool completely on the baking tray before removing them.
For the Cream Cheese Icing
10. To make the icing, beat together all the ingredients until you have smooth icing. Drizzle or pipe in a zigzag fashion over the cooled cookies.11. Store in an airtight container for up to 4 days.
