February 19, 2010

Cinnamon Roll Sugar Cookies

Oh how I wish that I had dreamed these up! These are an ingenious idea by Jenny over at Picky Palate. She has some great recipes if you haven't been on her blog before, check it out. You won't be disapointed!

On to the yummy goodness now.... I made the dough the other day, but didn't have cream cheese to make the frosting so I only baked up one batch of the 6 it makes. I figured this would be a good idea as well incase we didn't like them. Then we wouldn't be throwing away 6+ dozen cookies because they were awful. But, they weren't. They aren't OUT OF THIS WORLD, but they are good. Better with the cream cheese frosting though! I made 2 more batches today and got about 3 dozen cookies.

They are a really light, soft, fluffy cookie that has a nice cinnamon sugar taste. I would have put some rasins in to make them a little more like a cinnamon roll had I had any. Maybe I will put chocolate chips in one of the next two batches. I have 3 more batches sitting in the fridge still. One is all ready for the oven, it was just getting to warm to cut so I stuck it back in the fridge and didn't finish it, the other two are just discs of dough. Anyhow, here is the recipe... enjoy!

Sugar Cookie

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/Topping (whatever you call it)

12 tablespoons softened butter, sliced into 2 Tablespoon increments (6 slices of butter, each slice is 2 Tbsp)

1 1/2 Cups packed light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided into 1/4 tsp


8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin icing

Cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. In another bowl, combine the flour, baking soda, baking powder and salt. Mix together then add slowly to wet mixture until well combined.

Divide dough into 6 batches, place each in plastic wrap in a disc shape and chill for at least 2 hours for best results.

Once chilled, roll into a 1/8 inch thick oval, about 12"x5". 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 (I used my Tupperware silicone mat for the first batch, but used jus the cookie sheet for the second and third batch. Didn't spray it either, just slapped them on there and baked em up) Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

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. 

They really are better chilled. Great with a glass of milk too!

Makes at least 6 dozen.      I got 3 dozen out of 2 batches so I am going to say it makes more like 8-9 dozen. Regaurdless, it's a bunch of cookies!

They were messy, here is a picture of how the kitchen looked after. But I also had a big little helper too! It was however, worth the time and the clean-up.

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