Ingredients
1/2 cup packed brown sugar4 teaspoons ground cinnamon1-1/4 cups butter, softened4 ounces cream cheese, softened1-1/2 cups sugar2 large eggs, room temperature2 teaspoons vanilla extract2 teaspoons grated orange zest4-1/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon active dry yeast1/2 teaspoon saltGLAZE:1 cup confectioners’ sugar2 tablespoons 2% milk1 teaspoon vanilla extract
Preparation
In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in eggs, vanilla and orange zest. In another bowl, whisk flour, baking powder, yeast and salt; gradually beat into creamed mixture.
Divide dough into 4 portions; chill for 30 minutes or until no longer sticky. On a lightly floured surface, roll each into an 8x6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in waxed paper; refrigerate 1 hour or until firm.
Preheat oven to 350°. Unwrap dough and cut crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container.
