Cinnamon and sugar make these cookies smell like everyone's favourite holiday breakfast. For best results, drizzle with glaze shortly before serving.
- Portion size 60 servings
- Credits : Canadian Living: Holiday 2012
Cream Cheese Glaze:
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, cinnamon, baking powder and salt; stir into butter mixture in 3 additions.
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature until soft enough to roll out, about 15 minutes.
Between waxed paper or on floured surface, roll out 1 disc of dough to 12- x 10-inch (30 x 25 cm) rectangle.
Cinnamon Sugar: Combine sugar, butter and cinnamon; spread half evenly onto rectangle. Starting at long side, roll up dough. Wrap in plastic wrap and refrigerate until firm, about 30 minutes. Repeat with remaining dough and filling.
Cut rolls into 1/4-inch (5 mm) thick slices; place, cut side down and1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets.
Bake, 1 sheet at a time, in 375?F (190?C) oven until pale golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Cream Cheese Gglaze: Combine cream cheese, icing sugar and milk; drizzle over cooled cookies.
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 28 mg
- Sugars 5 g
- Protein 1 g
- Calories 66.0
- Total fat 3 g
- Potassium 24 mg
- Cholesterol 11 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 3.0