Saturday, April 10, 2010

Cinnamon Roll Cookies=YUMMMMMM

I love when you come across a recipe and you just have that gut feeling that it's going to be a winner. Today I was on Foodgawker, and came across cinnamon roll cookies. I knew instantly that they were going to be amazing...and let me tell you, they were!!! Thanks, Christy from The Girl Who Ate Everything for passing on a recipe that is definitely a keeper!

Cinnamon Roll Cookies
1/2 c. sour cream
1 c. sugar
1/2 c. butter, softened
2 eggs
1/2 tsp. vanilla
3 c. flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Filling (changed this slightly from the original recipe)
1/2 c. butter, softened
1 c. packed brown sugar
1 tsp. cinnamon

8 oz. cream cheese, softened
1/2 c. confectioners sugar
a glug of vanilla
milk to thin to desired consistency (I used only 1 tbs)

Cream butter and sugar. Add eggs, vanilla and sour cream. (My mixture was a bit lumpy; I couldn't seem to get it completely smooth, but after the flour was added it was fine) Add baking soda, baking powder and salt, and then flour one cup at a time. Wrap dough in a disc shape and chill. (Original recipe calls for chilling for 2 hrs; I threw mine in the freezer for a little bit, but probably will chill for the full amount next time and not be so impatient!!!)

After dough has been chilled, divide it into three equal parts, and roll each part into a rectangle about 1/8 inch thick. I combined my filling ingredients (whipped them with the Kitchenaid) and then spread it equally on each dough rectangle. After the filling mixture has been spread, roll dough into a log shape. I found that the logs were much easier to handle after they had been placed in the freezer for a little while. Using a sharp knife, cut dough into 1/2 inch pieces and then place on a greased baking or parchment lined baking sheet.

Bake cookies at 350 degrees for about 8-10 minutes.

For frosting, combine cream cheese and confectioners sugar. Add vanilla and then thin out with milk. When cookies are cooled frost.