Sunday, May 27, 2012

Cinnamon Roll Cookies

I love cinnamon buns, well almost anything with cinnamon really.  I had a large craving for cinnamon on day, but didn’t want to have an entire batch of cinnamon buns sitting round the house.  I love the cookie form of anything - they get the flavor but they are a lot smaller than something like a cinnamon bun.  I came across this recipe from Picky Palate and decided to give it a try.

As a note, this recipe makes about 6 dozen cookies (I cut mine a little smaller or else rolled my dough out larger and got a few more per log).  That is way to many cookies to have sitting around or even to try to get rid of at work.  I left a few logs in the freezer after they were made and now if I have surprise guests or I need cookies for the next day but don’t have time to bake, I can pull one out, slice off some cookies and bake them.  It works great!

Picky Palate’s Cinnamon Roll 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

12 tablespoons softened butter, (separated into 6 portions of 2 tbsp)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

1. Cream the butter and sugar together until light and fluffy.  Beat in eggs one at a time.
2. Mix in the vanilla and sour cream until well combined.
3. Slowly add in the flour, baking soda and baking powder, mix until combined.
4. Split the dough in half and form each half into disc.  Wrap the discs in plastic wrap and chill for 2 hours.
5. Cut each disc into thirds and roll each ⅓  about ⅛ inch thick and 12 by 5 inches in size.
6. Spread the rolled out dough with 2tbsp of soft butter, ¼ cup of packed brown sugar and ½ tsp of cinnamon.
7. Roll the dough into a 12 inch long log. (at this point I put some of the logs into the freezer wrapped in plastic wrap.  When you want to bake them, take them out and continue with step 8).
8. Using a sharp knife cut off slices about a ½ inch thick.  Lay the slices out on a cookie sheet.
9. Bake the cookies 9 to 11 minutes at 350F.  Let cool on the cookie sheet for 5 minutes before removing to a wire rack to finish cooling.

These cookies are great - a nice sugar cookie filled with a delicious cinnamon filling.  Picky Palate has a cream cheese icing for these, but it is not needed (it is a great addition as cream cheese icing always is, but isn’t needed). I had some of my own cream cheese frosting in the fridge leftover from some cupcakes, and it did go on a few cookies - very yummy. These are also nice 2 bite cookies, so you can eat a couple of them without feeling too bad!

I have loved having these in the freezer as well, it is great when I want a couple cookies, and they still taste just as fantastic!

1 comment:

Anonymous said...

nice idea.. thanks for sharing.