As I’ve said before, I have an unhealthy obsession with cinnamon rolls. The traditional roll can be a pain to make and these cookies seemed like the perfect solution yet they were nearly as difficult to make. Though the recipe doesn’t call for yeast so I didn’t need to check and double check that my dough is rising correctly. I just stuck it in the fridge and forgot about it for two hours. The batch claimed to make 6 dozen cookies (which typically I wouldn’t do but this was for my sisters wedding) and it delivered. I was able to get about 5 dozen cookies out of the recipe, which was enough to give some to the wedding reception yet enough to pull aside for the pre-wedding festivities. As far as taste, these cookies reminded me of a sugar cookie with a cinnamon twist. The frosting was perfect and added an extra bit of cinnamon roll-ness. I recommend halving this recipe for normal occasions via The Girl Who Ate Everything.
Recipe adapted from Picky Palate
Makes 6 dozen cookies
- 2 cups sugar
- 1 cup butter (2 sticks), softened
- 3 eggs, room temperature
- 1 tsp vanilla
- 1 cup sour cream
- 6 cups flour
- 2 tsp baking soda
- 2 tsp baking poweder
- 1/4 tsp salt
- 12 Tbsp softened butter
- 1 1/2 cups packed brown sugar, divide into 1/4 cups
- 1 1/2 Tbsp ground cinnamon, divided (I like to use my Pampered Chef Cinnamon Plus)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2-4 Tbsp milk for consistency
- In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla, and sour cream. Mix until well combined. Slowly add flour, baking soda, baking powder and salt until mixed.
- In 2 (or my case, 3) batches, place dough in a disc shape in plastic wrap and chill in refrigerator for at least 2 hours.
- Once chilled, preheat oven to 350F degrees and cut each disc into thirds and roll into a 1/8 inch thick oval (about a 12″ x 5″ rectangle). Spread each rolled piece of dough with 2 Tbsp butter, 1/4 cup packed brown sugar and 1/4 tsp cinnamon. Roll into a log longways. Use a sharp knife to cut 1/2 inch pieces of dough. Place onto a parchment-lined cookie sheet. Bake at 350F degrees for 9-11 minutes. Remove pan from oven and let cool for 5 minutes before removing cookies to a cooling rack.
- To make icing, beat cream cheese until smooth. Slowly add in the powdered sugar and milk until desired consistency is achieved. Frost cookies (or drizzle) and place in refrigerator until served.