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Cinnamon Roll Cookies with Cream Cheese Frosting

 

Ingredients

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Cookies

  • 10 tablespoons of unsalted Challenge Butter

  • 6 ounces of Challenge Cream Cheese

  • 1/3 cup of packed brown sugar

  • ¼ cup of granulated sugar

  • 1 egg yolk

  • 2 teaspoons of vanilla

  • ¼ teaspoon of almond extract

  • 2 ½ cups of all-purpose flour

  • ½ teaspoon of salt

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Cinnamon Butter Filling

  • ¼ cup of melted unsalted Challenge Butter

  • 1/3 cup of packed brown sugar

  • 5 teaspoons of cinnamon

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Cream Cheese Frosting

  • 1 tablespoon of softened unsalted Challenge Butter

  • 2 ounces of softened Challenge Cream Cheese

  • 2 teaspoons of vanilla extract

  • 1 tablespoon of milk

  • 1 cup of powdered sugar

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Directions

  1. Preheat oven to 350 degrees.

  2. Beat together butter and cream cheese until smooth with mixer. Add both sugars, egg yolk, vanilla and almond extract. Beat until mixture is light and fluffy. Sift together salt and flour and gradually add to butter mixture beating until well combined.

  3. Divide dough into three sections. Wrap with plastic wrap, and refrigerate for 45 minutes.

  4. When dough is chilled, on a lightly floured surface, roll dough into a rectangle approximately 12x5 inches, 1/4 inch thick. Trim rectangle sides to create straight edges.

  5. In a small bowl, mix together brown sugar and cinnamon for the filling. Brush rectangle with melted butter and sprinkle evenly with brown sugar mix. Starting on the long side, start rolling dough to create a roll. Using a serrated knife lightly cut roll into 1 inch sections, trying not to push down to distort shape.

  6. Line baking sheet with parchment paper for easy clean-up. Place cookies on sheet 2 inches apart. Place into oven and bake for 10-12 minutes. Remove and cool on wire rack.

  7. To create your frosting, combine butter, cream cheese, extract and milk with a wire whisk or mixer until smooth and creamy. Slowly add powdered sugar, mixing until well combined.

  8. To frost cookies, place frosting into a piping bag. Squeeze frosting onto the top of cookie in a spiral design. Frosting can also be spread on top with a knife if desired. Let frosting firm up, about 30 minutes, before placing into an air tight container to store.

Creates 30 cookies

 

 

 

 

 

 

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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