I was over at Picky Palate today looking at the recipes that I hadn't seen because I've been in this rut of not wanting to cook for so long, when I came across this recipe for Cinnamon Roll Sugar Cookies! I knew right when I saw it that I HAD to make them!! I love cinnamon rolls and I love cookies, which you probably already knew since I have so many cookie recipes! These cookies did not disappoint! They taste just like a cinnamon roll, but in a sugar cookie form!
I made my frosting with heavy cream that I had in my fridge, so it took a lot more then the original recipe states. And my frosting was a lot thicker still, but I think I prefer it this way because I was able to pipe it onto the cookies in a cute little design. And so far I haven't been able to try them out of the fridge, like Jenny says to eat them because I've been too impatient and couldn't wait for them to sit in the fridge for the 30 minutes! But they are awesome even if not refrigerated! The recipe does make a TON, so make sure you have a lot of people to share them with! The guys at my hubby's work are going to be the recipients of lots of cookies tomorrow!
Cinnamon Roll Sugar Cookies
2 C. sugar
1 C. butter, softened
1 tsp. vanilla
1 C. sour cream
6 Cups flour
2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt
8 T. butter, softened and divided
1 1/2 C. packed light brown sugar, divided into 1/4 Cups
1 1/2 T. ground cinnamon, divided
8 oz softened cream cheese
1/2 C. powdered sugar
2-4 T. milk or 1/4-1/3 C. cream, 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 10-13 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.
Makes at least 6 dozen