Sunday, May 23, 2010

Cinnamon Roll Cookies

It's time for a delicious treat! The moment I saw these on Picky Palate, I knew that I had to make them... so I filed them away, biding my time. And the time came last week, when I had to make some treats for a dinner. They were sinfully delicious. Picky Palate highly recommended refrigerating them before eating. I thought that was so odd... cinnamon rolls and cookies taste better straight out of the oven.... right? WRONG! I frosted one piping hot from the oven eagerly awaiting the burst of cinnamon roll delicioiusness and frankly I was a little disappointed. They were good, just not "wow" good. I frosted the rest and put them in the fridge for the dinner that was the next day. They sat in the fridge overnight and when it came to deliver them, I snuck one off the plate, and there it was, "WOW!!" So good!! And addicting.
So hopefully you listen to directions better than I do. They are much better refrigerated for some really weird reason. It's a mystery... but a delicious one.

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
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 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

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.

Makes at least 6 dozen

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