- Cooking Time:
- Servings: 24
- Preparation Time:
- Cookie dough
- 1 cup butter
- 1/2 cup sugar
- 1 cup brown sugar
- 1/4 cup powdered sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups plus 1 tsp unbleached flour
- 1 tsp ground cinnamon
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup toasted pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 TB cinnamon
- 2 oz cream cheese, softened
- 2 TB butter, softened
- 1 cup powdered sugar, sifted
- 1 tsp vanilla (recipe said vanilla bean scraped, which I didn't have)
- Zest of 1/2 orange, optional (I opted out)
- 3 TB milk
- Make the dough:
- In a large bowl, cream together the butter, sugar, brown sugar and powdered sugar. Beat in the eggs, one at a time until combined thoroughly. Beat in the vanilla extra. Set aside.
- In another large bowl, whisk together the dry ingredients; flour, cinnamon, cornstarch, baking powder, baking soda and salt.
- Slowly beat the dry ingredients into the wet ingredients that you had set aside. Mix until just combined but don't over mix.
- Remove the dough from the bowl and wrap with plastic wrap. Place in the refrigerator to chill for at least an hour.
- Make the filling:
- Just before you remove the cookie dough from the refrigerator, mix together the ingredients for the filling (pecans, brown sugar, melted butter and cinnamon) in a small bowl until well combined.
- Assembling the cookie:
- Flour your work surface. Turn the dough onto the surface and roll out to a 10" x 10" square. Evenly spread the filling over the dough. Gently, and carefully roll the dough into a tight log. Wrap the lop with plastic wrap and chill for at least an hour. Overnight would be better.
- Note: I used my bench cutter to help me roll the dough into a log. It was a hot day and the dough was softening up pretty quickly. Plus it wanted to stick to my counter, even with the flour. Also, once the dough is wrapped in plastic, I placed the log on a tray to support it as I carried it to the fridge.
- Baking the cookies
- When you're ready to bake your cookies, grease 2 muffin tins (12 cups each). You'll be making 24 cookies. I don't trust those cooking sprays for these types of things so I used shortening.
- Preheat your oven to 350' F
- Remove the dough from the refrigerator and cut into 1/2' slices. Place each slice into a muffin cup
- Bake the cookies for about 15 minutes or until slightly browned, rotating the pan once halfway through, for even baking.
- Allow to cool in the muffin cups.
- Making the glaze:
- In a large mixing bowl, cream together the cream cheese and butter. Slowly beat in the powdered sugar. Beat in the vanilla. Add enough milk until the glaze is smooth and thick.
- Use a knife if needed (to help release the edges and sides) and gently, carefully remove the cookies from the muffin cups. Use a fork to generously drizzle the glaze over the cookies.
NotesYep...these are cookies. Not cupcakes. Cookies. Very delicious. Very big.....cookies. They're big like a cupcake but made like a cinnamon roll....with a cinnamon, brown sugar filling and icing on top and everything. Think....cookie falls in love with a cinnamon roll and has a baby. Does it get any better than that.
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