Friday, March 28, 2014

Cinnamon Roll Cookies


Oh my goodness!  I have been wanting to make these delicious looking cookies ever since I saw a picture of them. If you love cinnamon rolls (and who doesn't?), you are sure to love these lovely little cookies.  The aroma alone while they are baking is worth it!  

Cinnamon Roll Sugar Cookies
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

Filling
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups (6 1/4 cup portions)
1 1/2 Tablespoons ground cinnamon, divided
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing (I used a little more)
Directions: Mix cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.  In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.  Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.  Start rolling from the long end closest to you, rolling into a log shape.  Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a parchment lined baking sheet.  Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency.  Frost cookies then place in refrigerator until ready to serve.  
Makes at least 6 dozen

Cooks Notes - I made the entire batch of dough, but could see it was going to make a ton of cookies, so I decide to freeze one of the discs of dough, along with 1/2 the icing to make cookies another day.  The one disc, yielded approximately 54 cookies!  Next time I make them I think I will make just a regular powder sugar glaze and skip the cream cheese.  Even though they were delicious, with the cream cheese the cookies should really be refrigerated and I like to fill my cookie jar on my counter instead!


 Mix cream the sugar and butter. Add eggs, vanilla and sour cream 
until well combined


Add eggs, vanilla and sour cream until well combined.
Slowly add in the flour, baking soda, baking powder and salt 
until well combined


In 2 batches, place in plastic wrap in a disc shape and chill for 
at least 2 hours for best results


Once chilled, cut each disc into thirds


12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)


Roll into a 1/8 inch thick oval, about 12 inches X 5 inches.  
Spread each rolled pieces of dough with 2 Tablespoons softened butter


Mix 1/4 cup brown sugar with  1/4 tsp cinnamon


Spread cinnamon sugar mixture on top of dough and roll up


Slice 1/2 inch pieces of cookie roll


Place on cookie sheet


Bake in 350 degree oven for 9 to 11 minutes, remove from oven
and let cool 5 minutes on pan before removing to cooling rack


Mix powdered sugar, softened cream cheese, and milk in mixer until smooth 
I needed to add more milk for desired consistency to drizzle cookies


I found it quicker, easier, and neater to put the icing into a Ziploc baggie 
and snip a tiny hole in the corner to drizzle icing onto cookies
rather than just drizzling with a spoon 


Look at those lovely little cookies! 


Yummmmm -O


I froze my extra disc of cookie dough and icing because this recipe 
makes so many cookies!  These will be super easy to get out 
and bake sometime I need something quick!

Satisfy Your Sweet Tooth,

Sandy