Donuts, Cinnamon Rolls And More! GIANT Breakfast Desserts Board! | How To Cake It
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This week I made not one, but two boards! One is Coffee and Donuts themed, and the other one is all about cinnamon! Cinnamon rolls, cookies, bundt cake... You name it. Tell me which one is your favorite?
CINNAMON ROLL COOKIES INGREDIENTS:
INGREDIENTS FOR THE FILLING:
1/2 cup sugar
2 Tbsp ground cinnamon
INGREDIENTS FOR THE DOUGH:
3 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
INGREDIENTS FOR THE ICING:
1 cup powdered sugar
1/4 cup warm water
1/2 tsp meringue powder
INSTRUCTIONS:
Combine the sugar and cinnamon for the filling, set aside.
Whisk together the flour, baking powder, 1 tsp cinnamon, and salt together in a bowl. Set aside.
In a large bowl, cream the butter and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla and mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate. Be careful not to overmix!
Trace a 16 x 9" rectangle on a sheet of parchment paper. Pat the dough into the rectangle using your hands, then sprinkle half o the cinnamon-sugar mixture over the dough.
Beginning on the long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with remaining cinnamon-sugar mixture. Wrap log in plastic and chill for at least 3 hours.
Preheat the oven to 350F, and line two baking sheets with parchment paper.
SLice the chilled odugh into 1/4" thick slices and arrange on prepared baking sheets, spacing 1" apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
For the icing, combine the ingredients in a bowl and drizzle over cooled cookies. Let stand at room temperature until icing dries.
This week I made not one, but two boards! One is Coffee and Donuts themed, and the other one is all about cinnamon! Cinnamon rolls, cookies, bundt cake... You name it. Tell me which one is your favorite?
CINNAMON ROLL COOKIES INGREDIENTS:
INGREDIENTS FOR THE FILLING:
1/2 cup sugar
2 Tbsp ground cinnamon
INGREDIENTS FOR THE DOUGH:
3 cups all purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup brown sugar
2 eggs, room temperature
1 tsp vanilla extract
INGREDIENTS FOR THE ICING:
1 cup powdered sugar
1/4 cup warm water
1/2 tsp meringue powder
INSTRUCTIONS:
Combine the sugar and cinnamon for the filling, set aside.
Whisk together the flour, baking powder, 1 tsp cinnamon, and salt together in a bowl. Set aside.
In a large bowl, cream the butter and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla and mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate. Be careful not to overmix!
Trace a 16 x 9" rectangle on a sheet of parchment paper. Pat the dough into the rectangle using your hands, then sprinkle half o the cinnamon-sugar mixture over the dough.
Beginning on the long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with remaining cinnamon-sugar mixture. Wrap log in plastic and chill for at least 3 hours.
Preheat the oven to 350F, and line two baking sheets with parchment paper.
SLice the chilled odugh into 1/4" thick slices and arrange on prepared baking sheets, spacing 1" apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
For the icing, combine the ingredients in a bowl and drizzle over cooled cookies. Let stand at room temperature until icing dries.
