Cinnabon brings back cookie/cinnamon roll hybrid for a limited time
Step 2: Roll out and add the filling. Mix brown sugar and cinnamon. Punch down the dough and divide it in half. On a lightly floured surface, roll one portion of dough into an 11×8-inch rectangle. Brush with 2 tablespoons of butter, then sprinkle with half of the brown sugar mixture to within 1/2 inch of the edges.
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In a medium bowl or with a stand mixer, beat the butter, brown sugar, and granulated sugar for a few minutes, until fluffy. Add the egg yolk, cornstarch, vanilla extract, and salt. Beat until combined. Fold in the flour until fully mixed. Wrap the dough well and refrigerate for 30 minutes, until firm.
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Now cut the dough into 4 equal segments then cut each segment into 3 rolls, about 1 inch each. You should end up with about 12 equal slices. Transfer to a 9×13 pan and allow the dough to rise for 1 hour.
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Step 7: Bake. Place in the oven and bake for 20 minutes or cooked through and the edges slightly brown. Step 8: Make the icing. While the cinnamon rolls are cooling, add the cinnamon roll icing and cream cheese to a microwave-safe bowl. Heat in 30-second intervals until smooth. Step 9: Drizzle.
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First, gently punch the dough to deflate. Then on a lightly floured surface, use a rolling pin to roll it out into a rectangle that is about 16 inches long, 12 inches wide, and ¼ inch in thickness. Next, spread ⅓ cup of soft butter evenly over the dough and then sprinkle the surface with the cinnamon sugar.
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Cover the pan with plastic wrap and let the buns rise for about 30 minutes or until nearly doubled. While the buns are rising, preheat the oven to 400 degrees. Bake until golden brown, about 15 minutes. While the buns are baking, make the icing. In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.
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Roll it out into a rectangle that is 20-inches by 12-inches and 1/4 inch thick. Prepare the filling. Mix together the melted butter, brown sugar, and cinnamon. Gently spread the filling evenly on the rolled-out dough. Once the filling is added to the dough, use one of these two methods to slice the cinnamon rolls.
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Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle. Starting on the long side, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9×13 baking pan.****. Cover the pan and allow the rolls to rise for 20 minutes while the oven is preheating.
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Make the dough. In the same large bowl or stand mixer (no need to wash it), beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between. Add 1 and 2/3 cup white sugar. Beat for 2 minutes, taking the time to scrape the bottom and sides of the bowl in between.
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Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap, and chill for at least 1 hour. For the filling: combine the brown sugar and cinnamon in a small bowl.
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In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt. Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined.
a wooden box filled with cinnamon rolls on top of a table
Step. 1 For the cookies: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, cream cheese, and sugar. Beat on medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg yolk and the vanilla, then mix on low until fully combined, scraping the bottom and sides of the bowl as needed.
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Starting with long edge roll up the dough and cut into 12 (2-inch) rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 45-60 minutes. Meanwhile, preheat the oven to 400°F (200°C). Bake rolls in preheated oven until golden brown, about 18-20 minutes.
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Instructions. Make the dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
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Instructions. In a large mixing bowl, use an electric mixer to beat the butter and the granulated sugar together for 2 minutes until light and fluffy. Mix in the egg, vanilla, cream, baking powder, and salt. Add the flour and beat on low speed, just until combined.
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The most irresistible traditional chocolate chip cookie, loaded with extra gooey chocolate chips just for you. Cookie dough infused with Cinnabon® cinnamon and cream cheese frosting chips giving you a taste of Cinnabon in every bite. Sweet or salty? Why choose when you can have both\! Ready-to-bake salted caramel and chocolate chunk cookie dough.
