a decorated cinnamon layered biscuit. Delicious and simple cookies!
| Servings: | 6 |
| Yield: | 12 cookies |
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons white sugar
- 4 teaspoons baking powder
- ½ teaspoon cream of tartar
- ½ cup shortening
- ⅔ cup milk
- ¼ cup packed brown sugar
- ¼ cup butter, melted
- 3 teaspoons ground cinnamon
- 1 cup confectioners’ sugar
- ¼ cup milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan.
- In a medium bowl, stir together flour, sugar, baking powder, and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Sprinkle on the milk, and stir to mix. Place dough on a floured surface and knead for about ten strokes. Too much kneading will toughen up the dough. Divide the dough in half.
- In a small bowl, mix together the brown sugar and cinnamon. On a floured surface, roll out 1/2 of the dough at a time to a 12×10 inch rectangle. Brush with the melted butter, and sprinkle the cinnamon mixture evenly over the dough. Cut the rectangle into 5 strips 12 x 2 inches each. Stack the strips on top of one another, and cut the stack into 2 inch squares. Place the squares, layered side down, into the muffin cups. Bake in the preheated oven for 10 to 12 minutes.
- In a small bowl, stir together the confectioners’ sugar and milk until smooth. When cookies come out of the oven, drizzle the icing on.
Nutrition Facts
| Calories | 531 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 399 mg |
| Sugars | 37 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
These were a yummy, tasty treat! The dough came out supper light and fluffy. I don’t think I assembled them right, but will try again!
Delicious! I made the recipe as written and I was very happy with the result. It’s just like a cinnamon roll but without having to wait for it to rise.
I agree with another reviewer. . . Not quite a cookie, but not quite a cinnamon roll either. The concept was fun and the end product is good. They came out a bit “floury” for my taste. This could be due to a number of things. Flour measurements are SO critical especially depending on HOW you measure. All in all, the effort is worth it in the end.
It’s a lot of work for very few cookies, but definately worth the effort, specially if you really want to impress someone. I’ve made these cookies many times now.. they’re amazing.
I am actually sitting here eating my new cookie and drinking a cup of tea. It is delicious. I agree that cutting them in squares is tedious so I rolled the dough out, put the sugar and cinnamon on and proceeded to make a roll just like cinnamom buns. Them I cut them in slices and put four slices together. I pinched the top half together a little and put them in my muffin pan. Next time I would use a little less flour in the dough to make it easier to roll out.
These taste good, like very cakey cinnamon rolls, but they aren’t worth the effort — too time-consuming for a result of only 12 cookies. I’d rather just make real cinnamon rolls.
I wouldn’t classify this as a cookie, more like mini-cinnamon buns. Very yummy.