Tuesday, April 20, 2010

Cinnamon Roll Cookies

So I had the urge to bake - I needed to bake. I found this recipe on Picky Palate a few weeks ago and juts HAD to try. Too bad I didn’t have enough butter in the house. :) These were fun to make, the dough is incredible tasting… it has to be the sour cream. Wow… SO good. Takes me back to my mom’s coffee cake she use to make us for Sunday mornings… SO good. Anyway… the cookies! They were fun to make, I’d do things a little different, but I usually do… But as the recipe stands… awesome.

Thinks I would do differently:
Half the recipe or quarter it…. SOOO many cookies! :)
Make sure the dough is really firm before rolling it out
After rolling out dough, stick it back in the fridge before making slices to bake


Cinnamon Roll Sugar Cookies
What you need!
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
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
1 1/2 Tablespoons ground cinnamon, divided
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

What to do!
1. In an electric or stand mixer, 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.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. 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 silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. 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. These are 100 times better chilled, trust me!!
Makes at least 6 dozen

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