Cinnabon Cookies

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One of the top 5 all-time favorites in our house, these cookies are da bomb. A soft, tender sugar cookie rolled up with two kinds of brown sugar, butter and a hefty dose of cinnamon, then drizzled with a cream cheese glaze…heaven.

I’ve made several different versions of cinnamon roll cookies, using a different sugar cookie dough each time and experimenting with the ratios in the filling. This version, adapted from my friend Jenny at Picky Palate, produces the most realistic-looking “cinnamon roll”…the soft sugar cookie dough puffs up considerably when baking creating the illusion of a “roll.” These are also the best tasting, though they’re soft enough that you need to store them flat (not stacked) in the fridge. I have also tried this with refrigerated sugar cookie dough and it works, but the cookies are much flatter.

This recipe makes 5-6 dozen cookies…more than you may want to make. But once rolled and ready, these freeze beautifully giving you slice-n-bake cinnamon roll cookies at a moment’s notice. I have a roll (or ten) in my freezer at all times. You’ll totally pull a Martha when you bake these up for unexcpected guests.

To begin, combine flour, baking soda, baking powder and salt in a large bowl.

In an electric or stand mixer, cream the sugar and butter. (Sorry about the lighting here…did I mention my KitchenAid is in the pantry?)

Add eggs, vanilla and sour cream until well combined. Gradually add the flour mixture, beating just until combined.

Divide dough in half. Form each half into a disc shape; cover in plastic wrap and chill at least two hours.

To make filling, combine softened butter, brown sugars and cinnamon until mixture is moist and crumbly.

When dough is chilled, divide each disc in half and place on a well-floured surface. (This is a sticky dough, so be generous with the flour.) Roll into a 1/8 inch thick rectangle, about 12×8 inches. (You will eventually have a total of four rectangles. Keep remaining dough chilled while you’re working though.) You do not have to be precise or perfect when rolling. Case in point, this, er, organic shape:

Crumble the filling mixture on to each rectangle and use a spoon to smear it evenly across the dough.

Starting on the long side, roll one rectangle into a log.

Wrap in parchment or foil and refrigerate for an hour. (At this point you can also wrap tightly and freeze for up to three months.) Repeat with remaining three dough halves.

What’s that you say? You’re gonna skip the mandatory 1-hour refrigeration period and just bake ‘em up now? Been there…done that. Your cookies are gonna turn out all smooshed and warbly like this. They will taste good but look really bad.

So proceed directly to the refrigerator…NOW!

Once chilled, use a sharp knife to cut 3/4-inch pieces of dough.

Place dough onto silpat or parchment lined baking sheet (Notice I forgot my silipat here and it makes it much harder to remove the cookies, which are oozing cinnamon goodness.) Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

To prepare the glaze, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency.

Drizzle glaze over cookies. (If you are a little bit anal about how your ‘drizzle’ falls, like, ahem, me, pour the glaze into a resealable sandwich bag like this.)

Then cut off the tip and drizzle to perfection.

Refrigerate for an hour or until ready to serve. Store cookies in a single layer in the refrigerator.

Cinnabon Cookies

Cinnabon Cookies

Ingredients

Cinnabon Cookies

Adapted from Picky Palate

6 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

2 cups sugar

1 cup butter, softened

3 eggs

1 teaspoon vanilla

1 cup sour cream

Filling:

8 tablespoons softened butter

3/4 cup packed light brown sugar

3/4 cup packed dark brown sugar

1 tablespoon ground cinnamon

Cream Cheese Glaze:

8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin to glaze consistency

Instructions

Combine flour, baking soda, baking powder and salt in a large bowl. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Gradually add the flour mixture, beating just until combined.

Divide dough in half. Form each half into a disc shape; cover in plastic wrap and chill at least two hours.

To make filling, combine softened butter, brown sugars and cinnamon until mixture is moist and crumbly.

When dough is chilled, divide each disc in half and roll into a 1/8 inch thick rectangle, about 12x8 inches. Crumble the filling mixture on to each rectangle and use a spoon to smear it evenly across the dough. Starting on the long side, roll one rectangle into a log. Wrap in parchment or foil and refrigerate for an hour. (At this point you can also wrap tightly and freeze for up to three months.) Using a sharp knife, cut 3/4-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.

To prepare glaze, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Drizzle glaze over cookies. (If you are a little bit anal about how your ‘drizzle’ falls, pour the icing into a resealable sandwich bag. Then cut off the tip and drizzle to perfection.)

Refrigerate for 30 minutes or until ready to serve. Store cookies in a single layer in the refrigerator.

Makes 5-6 dozen.

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