Here is something that is happening all over the country every day!
Someone wants a snack somewhere and reaches for a biscuit cup, only to find crumbs at the bottom, as small voices giggle, escaping from the kitchen with the few remaining cakes we saw just minutes ago!
It is not good to complain about this, as it is almost guaranteed to repeat itself in a few days when the biscuit container is enough for the last three or four members. Once the word cookies cheat spring membership point is reached, it will happen again and the culprits will be the same.
Cake thieves ????
But who can blame them? The cakes that disappear are homemade cinnamon wheels. Yes, you can buy a pre-made kind of balls, but they don’t seem to have “anything” that keeps your thieves coming back.
Here is an interesting part of this; When you look at the requirements for pre-made word cookies, the amount of work you have to put in with them, even with pre-made dough and filling, almost competes with the amount of work you have to put into making your own.
There are other feelings you have when you make your own cookies from scratch.
These feelings include:
- A great feeling that you made something for your family with your own hands
- The fact that food is much healthier than anything you find in the pre-prepared packaging
- The fact that you did it yourself
Preparing to prepare the best cinnamon biscuit recipe involves 10 steps, which include:
- · 2 ½ bars of softened unsalted butter or 1 ¼ cups
- · 4 ounces of cream cheese
- · 3 teaspoons. vanilla extract, divided
- · 1 teaspoon. dry active yeast
- · 1 cup granulated sugar
- · 3 ¾ cups of multi-purpose flour
- · ½ teaspoons. salt
- · ½ cups of brown sugar
- · 3 TB of whole milk
- · 1 cup powdered sugar
This is a fairly simple list of ingredients that you have collected yourself. Now you put them together to create the cookies your “cookie thieves” giggled over during your “escape”.
To make the best cinnamon cookies, follow these instructions exactly:
- Mix two teaspoons. vanilla extract with 1 teaspoon. dry active yeast
- Whisk the butter, cream cheese, vanilla, and granulated sugar in a strong blender. Use the paddle attachment supplied with the blender and stop at least once to scrape the side of the bowl. Continue this processor for a total of two to three minutes until the mixture is light and fluffy
- Then use a low-grade blender to add salt and then slowly add the flour. Your kitchen will not look like a mini snowstorm with white paint everywhere.
- During this mixing process, stop again, scrape the walls of the bowl and the scoop and continue.
- With the blender at the low setting, continue this process until all ingredients are well combined.
- Then roll the dough on a lightly floured plate and press the dough onto a flat roll, covering the roll with plastic wrap latest dining table (Note: If you have to stop making these biscuits at this point, cover them tightly with plastic wrap and put them in the refrigerator where you can store several weeks.)
- Then put the prepared piece in the fridge for half an hour, as you do with the other piece (if you have baking skills, you can save extra time by making only one roll and working with it. Most experienced bakers do it like this!).
- preheat the oven to 375 ° C; while waiting, whisk the cinnamon and brown sugar in a small bowl.
- Now take the dough you have stored in the refrigerator for half an hour, cut it in half and return the unused portion to the refrigerator.
- Lightly help a piece of parchment paper and roughly make a rectangle measuring 7 x 18 x ¼
- (This is actually the nerve-wracking part because you’re actually making cakes and stuffing). Sprinkle a mixture of cinnamon and sugar over a roll of dough, leaving 1-inches of bare dough on one side.
- Carefully grasp the edge of the parchment paper and begin (note the word begin) to make a log out of the path.
- Make sure all turns are tight, continue rolling the dough until you reach the exposed dough, and then press the log firmly together.
- Then use a sharp knife to cut the log into 1 / 3- to ½-inch biscuits and place them on sheets that you have lined with parchment.
- Bake these biscuits for 9 to 12 minutes and wait for them to cool completely until you apply the icing to them.
- To prepare the icing, simply whisk the powdered sugar, milk, and the remaining vanilla extract. When you have finished the last cookies, you are almost done, because it is enough for the icing to dry completely and they are ready to eat.