Cinnamon Roll Cookies
|1 cupbutter; softened|
|1 cupsour cream|
|2 teaspoonsbaking soda|
|2 teaspoonsbaking powder|
|12 tablespoonsbutter; softened (slice 2 Tablespoons 6 times totaling 12 tablespoons)|
|1 1/2 cupslight brown sugar; packed and divided into 1/4 Cups|
|1 1/2 tablespoonsground cinnamon; divided|
|8 ouncecream cheese softened|
|1/2 Cuppowdered sugar|
|2 tablespoonmilk; to thin icing|
Cinnamon Roll Cookies Preparation
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.
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