Thick and soft cinnamon roll dippers, served with a cream cheese glaze drizzled with a cinnamon mixture. I’ve been craving cinnamon rolls for a few weeks now, and just have’t had the time to make them. All that rising with regular cinnamon rolls keeps me pretty locked down to my house for that morning. I came across this recipe from Creme de le Crumb last weekend or so and needed to try them! With these cinnamon roll dippers there is no yeast – which means no waiting around for it to rise! Yahoo! Although it does have to sit in the fridge for about 15 minutes, which is no time at all if you’re good at making a mess in the kitchen like I am. Its the perfect amount of time to tidy up, get the cooking sheet ready and to get all the glaze items out! You can prepare these the day before and let the dough sit in your fridge over night – I would bake them for an extra minute or so, keeping an eye on them though. The best part about these? You can get cream cheese glaze on every bite! These are a perfect treat for a weekend morning! Enjoy these warm or at room temperature!
What You’ll Need
- Medium Bowl
- Silpat
- Cookie Sheet
- Wire Cooling Rack
- Small Saucepan
- Small Bowl
- 1 1/2 cups flour
- 4 tablespoons sugar (divided)
- 1/2 teaspoon salt
- 1/2 cup butter - softened +1 tablespoon (divided)
- 3-6 tablespoons ice cold water
- 1 teaspoon cinnamon
- 1/4 cup cream cheese - softened
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla
- 3-6 tablespoons milk
- 3 tablespoons brown sugar
- 3 tablespoons butter
- ½ teaspoon cinnamon
- Combine flour, 3 tablespoons sugar, and salt in a medium bowl and whisk to combine.
- Cut in 1/2 cup butter with pastry cutter or two forks until crumbly.
- Add 3 tablespoons ice cold water and mix to combine, adding more water 1 tablespoon at a time as needed until mixture comes together.
- Flatten dough into a round disk, wrap with plastic wrap, and chill 15 minutes or overnight.
- Preheat oven to 375 and line your cookie sheet with your silpat or parchment paper.
- When dough has chilled, unwrap it and use a pizza cutter or knife to cut into 1-1/2 inch strips. Place strips on prepared baking sheet.
- Use a rubber spatula to spread 1 tablespoon melter butter over the tops of the strips.
- Combine cinnamon and 1 tablespoon sugar in a small bowl and sprinkle mixture on top of buttered strips.
- Bake uncovered 12-14 minutes - until lightly golden.
- Combine the softened cream cheese, powdered sugar, and vanilla in a bowl, using a hand mixer to mix well.
- Add milk 1 teaspoon at a time until a smooth consistency is reached.
- In a small sauce pan combine brown sugar, butter, and cinnamon and whisk until butter melts and mixture is smooth.
- Drizzle cinnamon mixture into prepared glaze dip.
- Serve dippers warm or at room temp.
- Keep glaze in fridge overnight if needed, re heat and serve.
- Store cinnamon sticks in an air-tight container for up to a week.
