Cookies

Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

A little taste of Fall. A soft sugar cookie with a hint of cinnamon topped with creamy cinnamon honey butter frosting, um, yum!

Cinnamon Sugar Cookies with Cinnamon Honey Buttercream

Cinnamon Sugar Cookies:
10 Tbl butter, room temperature
3/4 cup sugar
1 egg
2 cups flour
1½ tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

With electric mixer, cream butter and sugar. Add egg; mix well. Stir together flour, baking powder, cinnamon, and salt; add to creamed mixture. Mix until well combined. Cover and chill at least 3 hours. Preheat oven to 375°.  Working with 1/2 of dough at a time, on lightly floured surface roll to 1/4″ thick. Cut with cookie cutter, place on ungreased cookie sheet or Silpat lined sheet. Bake 8 minutes, pull out before edges start to turn golden. Cool completely before frosting.

Cinnamon Honey Buttercream Frosting:
1/2 cup butter, room temperature
2½ cups powdered sugar
3 Tbl honey
1 Tbl milk
cinnamon sugar for sprinkling
sugar crystals for sprinkling

Whip butter with electric mixer until light and creamy. Add powdered sugar, honey, and milk; whip until frosting is a creamy spreading consistency. Frost each cookie and sprinkle with cinnamon sugar and sugar crystals. Makes about 2½ dozen 2½” diameter round cookies or 16-4″ diameter round cookies.

One Year Ago: White Chocolate Blondies w/Raspberry & Pecans White Chocolate Blondies with Raspberry & Pecans

Two Years Ago: Zucchini Oatmeal Sandwich Cookies Zucchini Oatmeal Sandwich Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Sweet Honey Butter Rolls

On the hunt for a little roll that makes a statement all on its own for a wedding reception.  We are liking this, a sweet dough spread with honey butter, rolled, and baked to golden brown.  I think if I took a little more time I could make them look nicer, I was in a hurry and it shows.  But, love that honey butter flavor!

Sweet Roll Dough:
1/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 Tbl sugar
1/2 cup warm milk
1/3 cup sugar
1 egg, beaten
1/4 cup butter, softened
3 cups flour
1 tsp salt

Honey Butter:
1/4 cup butter, softened
2 Tbl honey

For honey butter, stir together butter and honey, put in refrigerator.  For sweet dough, in large bowl of mixer pour warm water, sprinkle yeast over water, and sprinkle 1 Tbl sugar over yeast.  Let yeast sit for 5 minutes.  Add warm milk, 1/3 cup sugar, egg, butter, flour, and salt.  Mix and knead.  Put dough in sprayed bowl, cover, and let rise one hour.  Divide dough into 4 equal pieces.  Roll one piece into a 8″ diameter circle, spread with 1/4 of honey butter mixture, cut with pizza cutter into 8 equal triangles.  Roll each starting at big end up to the point.  Place on silpat lined baking tray or sprayed baking sheet point down.  Repeat with remaining 3 pieces of dough.  Let rise 30-45 minutes.  Bake in preheated 350° oven for 10-12 minutes or until just golden.  Makes 32 small rolls.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.