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Orange Cinnamon Roll Cookies
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Orange Cinnamon Roll Cookies

Course Dessert
Cuisine American
Keyword butter cookies, cinnamon, cinnamon rolls, Cookies, holiday cookies
Prep Time 30 minutes
Cook Time 15 minutes
chill time 1 hour 33 minutes
Servings 40 cookies

Ingredients

the dough

  • 1 cup Kerrygold Salted Butter 2 sticks at room temperature, 226 g
  • 4 oz Cream Cheese room temperature 113 g
  • 3/4 cup granulated sugar white 150 g
  • 1/2 cup dark brown sugar 100 g
  • 1 tablespoon Orange juice fresh
  • 1 tablespoon Orange zest
  • 2 large organic eggs room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups unbleached all purpose flour 360 g 360 g
  • 1/4 teaspoon Kosher Salt
  • 1 ¼ teaspoon Baking powder

filling

  • 8 tablespoons Kerrygold Salted Butter melted, 113 g
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar 50 g
  • 1/2 cup dark brown sugar 100 g

glaze

  • 1 cup powdered sugar 130 g
  • 2 tablespoons heavy cream or milk
  • pinch of kosher salt
  • 2 teaspoons orange zest
  • 2 teaspoons fresh orange juice

Instructions

  1. nstructions
  2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, combine the room temperature butter, cream cheese and the sugars. Beat on medium speed until the mixture is lighter in color and a bit airy, this should take about 3 minutes.
  3. Add the orange zest, juice, eggs, and vanilla extract to the bowl. Beat on medium/high speed for 2 to 3 minutes until well combined. The mixture might look a little bit curdled, but it’s fine, just keep mixing.
  4. Add the unbleached flour, baking powder, and kosher salt to the bowl. Mix on low speed until the flour is completely combined, and there are no streaks of flour, about 1-2 minutes. Make sure to scrape the bottom of the bowl, with a rubber spatula.
  5. Pour the dough out onto a large piece of plastic wrap. Wrap the dough tightly in plastic wrap and press down so it makes a rectangle shape. Refrigerate the dough for at least one hour.
  6. Meanwhile make the filling. In a medium size mixing bowl, combine the melted butter, brown sugar, granulated sugar, and ground cinnamon. Use a small whisk or a fork to make sure that the cinnamon is evenly incorporated.
  7. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. Place the chilled dough on a well floured worksurface. Cut the dough in half using a sharp chefs knife. Roll the dough out to a large rectangle, about 14”x12”, 1/4” thickness. Make sure to flour the top of the dough and your rolling pin well so that the dough doesn’t stick.
  8. Pour half of the cinnamon filling mixture on top of the dough, and use a small offset spatula to spread the feeling out into and even layer. With the long side of the dough facing you, use your hands to roll the dough up into a tight log. If the dough has gotten warm, or even slightly sticky, wrap it in plastic wrap and put it back in the freezer, or fridge, for about 15 minutes to firm up. Otherwise, use regular dental floss to slice 1/4 inch cookies.
  9. Place the round cookies on the baking sheet, spacing them at least 2 inches between each cookie - they will spread out. Bake for 15 minutes, rotating the pan 180° halfway through. When the cookies are still hot from the oven, use a large round biscuit cutter, or mason jar lid, to scootch the cookies back into a perfectly round shape, as sometimes they lose their round shape while they bake.
  10. While the cookies are cooling, make the glaze. In a small mixing bowl, combine the powdered sugar, cream, orange zest, orange juice, and pinch of salt. Whisk until the glaze is completely smooth. Pour the glaze into a disposable piping bag, or a zip top bag. Cut a small opening in the corner of the bag, and pipe the glaze onto the cookies once they have cooled. Allow the glaze set for at least 20 minutes. Enjoy!
  11. These orange cinnamon roll cookies can be stored at room temperature in an airtight container for up to 4 days.