In keeping with my recent mission of cleaning out the freezer (and the pantry), I had some Greek yogurt that I had frozen, and needed to use. I have an old Stonyfield Yogurt recipe book, and found a great cookie recipe that I revised. This is comfort food at its best.
Cinnamon Butter Cookie Rolls
- 1 1/2 cups butter, softened
- 3 cups sifted or whisked all purpose flour
- 1/4 tsp salt
- 2 egg yolks
- 1 1/4 cups Greek yogurt, plain or vanilla with low sugar content
- 1 tsp vanilla extract
- 1 cup sugar
- 4-4 1/2 tsps ground cinnamon
- With the paddle attachment on the electric mixer, combine butter, flour, and salt until it resembles coarse cornmeal (or you can use your fingers for this step).
- Add yolks, yogurt, and vanilla. Mix until just combined. Form into ball (dough is tacky), dust with flour, wrap with plastic wrap, and set in fridge for at least 2 hours.
- In a small bowl, combine sugar and cinnamon.
- Heat oven to 375.
- Sprinkle flour on the surface where you are working the dough.
- Divide dough into 4 portions. Roll one portion into a circle about a 1/4" thickness. Spread 1/4 cup of the cinnamon and sugar mixture over the dough, and press it in gently with your hands. Cut circle into 12 pie-shaped, wedge pieces. Roll each wedge up, starting at the widest end (like crescent rolls). Repeat process with other 3 portions of dough. Some of the sugar mixture will fall out. Scoop it up and save it for another baking project.
- Place rolls on cookie sheets lined with parchment or silpat.
- Bake for 20-25 minutes until golden. Cool completely and store in an airtight container. These cookies are even better the next day!
- Optional ingredients: add almond extract with the vanilla extract; add nuts with cinnamon and sugar, and press into dough.