The flavor of cinnamon and sugar makes me happy, something I’m in dire need of since I just glanced at the calendar and realized that there are less than 3 weeks until the start of my third year of college (aka no life for a year). It makes me want to scream at the world and sob. WHY WHY WHY?! I’m only 18, but does anyone else feel like time is conspiring against them? Hearing my dad tell me about his childhood and how long and eventful summer days used to be is something I can barely wrap my mind around. Doing a single task nowadays practically consumes half of the usable day. I guess that’s what happens when you’re raised in an environment with games, TV, and Facebook at every corner; it distracts you from the real world. Time is a precious thing–don’t take it for granted!
Alright… I think it’s time to stop whining pondering about the depths of life now and get back to the baking portion of this blog. So, if you are as bummed out about going back to school as I am (or angry at Time and its evil conspiring shenanigans) these cookies are exactly what you need! Is it even possible not to love the mighty cinnamon-and-sugar combination? I think I’m feeling better just thinking about it. :) It’s found in some of the most amazing baked foods– apple pie, snickerdoodles, donuts, oatmeal, and of course, the all-mighty Cinnamon Roll. Now there’s a new thing to add to the list! Allow me to introduce you to Cinnamon Roll Sugar Cookies! Discovered these on http://www.pickypalate.com, and fell madly in love! Forget Cinnamon Toast Crunch, [insert overly enthusiastic commercial voice here] these Cinnamon Roll Sugar Cookies have the true great taste of cinnamon and sugar in every bite! :D
I made these amazing little cookies a few days ago–topped with cream cheese frosting and caramel as you can see in the first picture (yumm)–for an Iftar* potlock at a friend’s house and a lot of people (myself included) totally loved them! I didn’t expect them to taste so great–they make such a light and rich cinnamon-y treat that you’ll find yourself doing the Oliver Twist and asking for more! (*snicker* Get it?)**
When you make these, don’t get too excited and eat them straight out of the oven. Be sure to eat these delicious cuties COLD. I know what you’re probably thinking: “But cinnamon rolls taste so good hot, why wouldn’t these?” You know, that’s true, but guess what? These aren’t cinnamon rolls. These are cinnamon roll sugar cookies. So don’t eat them right when they come out of the oven–they’re not bad but they certainly won’t amaze you.
Eat them AFTER you frost + refrigerate and allow your taste buds to sing in melodic chorus. These cookies are absolutely SUBLIME when topped with cream cheese frosting and caramel!
I’m splitting this recipe in half because the original recipe made SO many [relatively little] cookies (over 60 or 70 cookies!).
Recipe (adapted from Picky Palate)
Sugar Cookie Dough
- 1 Cup sugar
- 1/2 Cup butter, softened
- 1-2 eggs
- 1/2 teaspoon vanilla
- 1/2 Cup sour cream
- 3 Cups flour (Note: After I took it out of the fridge, I added about 1/4 to 1/2 a cup to make the dough less sticky. You should probably do this before putting in the fridge)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Topping for Dough
- 6 tablespoons softened butter, (slice 2 Tablespoons 3 times totaling 6 tablespoons) (Note: I actually used 3 tablespoons, 1 tablespoon each, but that’s up to you)
- 3/4 Cups packed light brown sugar, divided into 1/4 Cups
- 1/4 Tablespoons ground cinnamon, divided
- 4 oz softened cream cheese
- 1/4 Cup powdered sugar (you can add more if you want)
- 1-2 Tablespoons milk, to thin icing
- Optional: I added a teaspoon of vanilla
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 3 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, roll out each batch into a 1/8 inch thick oval, about 12 inches by 5 inches. Spread each rolled pieces of dough with 2 (or 1) Tablespoons softened butter, 1/8 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 F 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. I’d recommend topping with caramel as well (though you should probably put the caramel right before you eat it. It tends to get absorbed by the cookies after a while).
Makes at least 3 dozen.
You’re welcome ;)
* Iftar is an Arabic word for dinner during the month of Ramadan, when Muslims break their fast after sunset.
**Yes, I realize how incredibly corny that reference was. Remember though–I’m depressed about school starting.
omg I’ve never heard of cinnamon roll sugar cookies! they look–and sound–great! I will definitely be making these soon! totally love your site!
Thank you, I know, neither have I! I was so happy when I saw the recipe on The Picky Palate! Happy baking :)
OMG… All I can say is, thank GOD I’m not fasting right now…
I’ll definitely be making these with Sarah, isA. I’ll tell you all about it when I do though. :)
DEFINITELY! let me know how they turn out! :)
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