Posted on
Sunday, September 12, 2010
1:35 PM
| By:
Unknown
Category: church , cinnamon bun , coffee , cookie
Today's snack was inspired by a recipe I came across at the Picky Palate blog. The original is called Cinnamon Roll Sugar Cookies, and can be found here. The recipe has been sitting in my "want to try" file for a while now, and I decided that with the decidedly Autumnal feel in the air a cinnamon spiced sweet would fit the bill for this week's snack.
Cinnamon Bun 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
1/2 Cup softened butter
1 1/2 Cups packed brown sugar
1 1/2 Tablespoons ground cinnamon
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add the 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. In a small bowl combine the brown sugar and cinnamon.
4. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Trim to square the edges. Spread each rolled pieces of dough with 2 Tablespoons softened butter and sprinkle with about 1/4 Cup of the cinnamon sugar mixture.5. Start rolling from the long end closest to you. Using a sharp knife, cut into half, then cut each section in half and then in thirds (or even quarters if your log is longer). Place 2 inches apart onto a silpat or parchment lined baking sheet. With the lightly floured bottom of a drinking glass, lightly flatten each piece. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
6. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Keep the frosting in the fridge until you're ready to use it. Then spoon it into a plastic freezer bag and snip off the tip. Drizzle the frosting over the cookies and serve.
Makes at least 6 dozen. The dough can be frozen for another day.
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