Well, these Flaky Cinnamon Roll Cookies are just delicious. I don’t know if it’s the fact that I haven’t had a cookie in a week or if I could only allow myself one little bite before I left the taste testing to Daniel. After that one bite, my mind screamed “MUST HAVE MORE.” Either way, I’m pretty sure that these cookies are one of the best cookies I’ve ever made. Like ‘ERRR.
These little guys are made with my patented 1-2-3 dough. Literally as easy as 1-2-3. So easy to remember since it’s 1 stick of cream cheese, 2 sticks of butter and 3 cups flour. You guys, are you feeling this as much as I am? The dough is literally so easy to work with. It’s pure joy. Pure cream-cheese-dough-joy. It’s heavenly and gives the cookie such a rich flavor.
Side note: What kept me from freaking out upon the news that I was Type 1 Diabetic a few weeks ago was this thought…CHEESE.
I still have cheese.
Okay where was I? Yes, I’ve used this dough for so many things, but this might be the best use to date. When you bite into this cookie, the heavens open up and angels start rejoicing. It will be great for all you non-diabetic types.
Just let me be melodramatic about this okay?
All right, once I’m feeling more like normal, (i.e. blood sugar that isn’t reaching well into the 400’s) I will enjoy one of these cookies with some coffee and it will be a rejoicing moment. The moment that says “you’ve got that insulin under control and a beautifully-portioned life ahead of you.”
But for now, I watch Daniel eat them.
Life lately has been a lot of this: making things and watching others eat them. I’m okay with that because slowly, yet surely, my numbers are going down and I’m starting to feel better each day. Like good enough to clean the kitchen! Ladies (and the few gentlemen who actually clean the house on a regular basis) don’t take cleaning the kitchen for granted! It’s amazing when you actually have the energy to do it. Let that normalcy grab hold of you and celebrate that your pots and pans will be put back where you like to keep them.
Daniel did such an amazing job filling in for me. But I think he then realized how much I actually do. Yes, I’m complementing myself. Women do A LOT around the house and I don’t think it goes recognized enough. And while I used to complain about it, I’ve gotta say that it felt wonderful to get back to it. It feels so great to tell Daniel that he doesn’t have to pick up dinner and that I have the energy to make it.
These are the positives in my life. These are the victories. A) That I am slowly getting back to normal and B) I had a bite of these cookies.
Flaky Cinnamon Roll CookiesPrint Recipe
- For the Dough
- 1 stick cream cheese (8 ounces)
- 2 sticks butter (1 cup)
- 3 cups all purpose flour
- For the filling
- 1/2 cup coconut oil
- 1 1/2 cups sugar
- 2 tablespoons cinnamon
With an electric mixer, cream the room temperature butter and cream cheese together until smooth and then add the flour one cup at a time.
Turn out the dough on a well-floured surface and knead. You may have some extra "flour balls" on the bottom of the bowl, feel free to toss. Knead the dough until smooth, about a minute or so. Cut the dough in half and flatten into two one-inch thick disks and cover with plastic wrap. Place in the fridge for at least an hour and up to 2 days.
Preheat the oven to 375 degrees.
Roll out one of the dough disks onto a well-floured surface until it's about 12 inches in diameter.
Mix together melted coconut oil, cinnamon and sugar. I like to mix only the amount needed for the dough that I just rolled out instead of making all the filling at once. So 1 tablespoon cinnamon, 1/4 cup melted coconut oil and 3/4 cup sugar.
Spread the mix onto the dough like you're spreading sauce on a pizza. The sugar mixture will harden. Cut into 1-1 1/2 wedges. This should make about 12-14 wedges. Roll the dough starting at the wide end and continuing to roll until they look like crescents. Place on a baking sheet about 2 inches apart and put in the oven for 14-16 minutes. They will be done when the tips of the crescents just start to brown but not fully.
Repeat with the second dough disk or freeze for up to 2 weeks.