Ingredients
Mass:
2 cups of all-purpose flour
1 tablespoon of baking powder
1/2 teaspoon salt
1/2 cup butter (cold)
3/4 cup milk (cold)
Cinnamon coating:
1 tablespoon cinnamon (or more if desired)
1/4 cup granulated sugar
1/4 cup of brown sugar
Frost:
3 tablespoons cream cheese (at room temperature)
3 tablespoons of granulated sugar
3 tablespoons of milk
1 1/2 tablespoons of lemon juice
1 tablespoon maple syrup (optional)
Addresses
Preheat the oven to 350°F. Sieve and add all-purpose flour, baking powder, salt in a bowl. Cut the cold butter into small cubes and add it to the dry ingredients. Using a spatula or dough cutter (or even a fork) cut the butter into small pieces to the size of a pea.
When the butter is cut and mixed with the flour, add the cold milk. You will make small balls with the dough, so add more milk or flour if you like. Mix well until all the ingredients in the dough are combined. Put the dough aside, combine the cinnamon, granulated sugar and brown sugar in another bowl. Stir well so that the cinnamon is evenly distributed. Make small balls with your hands, cover the balls with the cinnamon-sugar mixture. Place the coated balls in a buttered cake pan (or actually, any flat pan).
Bake for 25 minutes. The cinnamon balls should be golden and crisp. If not, bake them for a couple more minutes. Remove from oven and let cool. While they are cooling, we will make the icing. (But if you prefer to drizzle when the cinnamon balls are hot, make the icing while they are baking). Cooling makes the balls stay crisp even after the icing. Combine the softened cream cheese, lemon juice, sugar, milk and maple syrup (optional) in a bowl. Mix well and check consistency.
You can use an electric hand blender. But I just used a spatula. You can add more milk or cream cheese for your favorite consistency.
Sprinkle it over the cinnamon balls. (Secret) You can roll the balls and cover them with the remaining cinnamon mixture before the icing dries! Extra sweet and delicious!