Wednesday, August 31, 2011

Cinnamon Roll Sugar Cookie aka the Best New Breakfast Cookie

Can you tell I might have a slight addiction to cinnamon? There have been maple cinnamon scones, monkey bread muffins (aka buttery cinnamon dough balls), cinnamon oatmeal ice cream and I even make a cinnamon bun layer cake (picture it...the filling of a cinnamon roll in between layers of vanilla cake with cream cheese frosting).  I mean I put it in my oatmeal every morning, like a lot of it, probably a half a teaspoon.  Hey at least studies have shown cinnamon is good for, you'll see.  That is not to say that any of the cinnamon creations found here are healthy; they are not...they are tasty though. 

So, were you watching the news this past weekend?  A hurricane came through the Northeast.  I guess it is that time of year again.  So, what do you do during a hurricane?  Well you (A) go to or have a hurricane party or (B) find the hurricane as an excellent excuse to do nothing; to sit in front of the TV, watch movies, make dinner for a friend and just hangout.  I know I am lame, but I chose option B.  It was my first weekend in town after a month, can you really blame me?  Plus, I made these delicious cookies, a yummy dinner and relaxed.

Lets talk about these cookies.  You might think well these are going to be just like a snickerdoodle with a cream cheese glaze on top, but they are so much more.  Don't under estimate these cookies. Since the sugar cookie dough is rolled with the brown sugar-cinnamon filling and butter in the middle the filling has a little crunch.  The brown sugar does not just melt away and get lost in these cookies.  These cookies are cakey and light, not too sweet but very cinnamony.  Try them, they will not let you down.  Plus they will make your house smell amazing!  You could even eat them for breakfast; I might have one morning...

Wet ingredients combined.  Sour cream sure does make things look light and fluffy.

1/6 of cookie dough ready to be rolled out and then covered with butter, brown sugar and cinnamon.

Cookie dough all rolled out and covered.  Don't forget to flour your surface before rolling out.  Dough is seriously sticky stuff.

Gently roll, then slice like slice and bake.


Cinnamon Roll Sugar Cookies: (recipe from Picky Plate, modified slightly)
*makes approximately 5 dozen cookies
2 cups sugar
1 cup unsalted butter, softened (2 sticks)
3 eggs
1 teaspoon vanilla extract
1 cup low fat sour cream
6 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup unsalted butter, softened (1 stick)
1 1/2 cups light brown sugar
2 tablespoons cinnamon

1.  In a large mixing bowl, cream together the butter and sugar until well combined.

2.  Whisk in the eggs, vanilla and sour cream until well combined, light and fluffy.

3.  In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt.

4.  Add the dry ingredients in 3 batches to the wet ingredients until well combined.  Divide the dough in two, cover each in plastic wrap and refrigerate for at least 2 hours or overnight.

5.  In a small mixing bowl, combine brown sugar and cinnamon for filling.

6.  For preparing: Pre-heat oven to 350 degrees F.  Line a cookie sheet with parchment paper.

7.  Lightly flour a large cutting board(or whatever work surface you choose), take 1/3 of one the blocks of cookie dough, lightly flour on top, and using a rolling pin, roll out in to a rectangle until approximately 1/8 inch thick, about 12 inches by 5 inches (See picture above). 

8.  Lightly spread butter all over rolled out cookie dough.  Heavily sprinkle dough with brown sugar cinnamon mixture.

9.  Gently roll the dough up, creating a log, then cut in 1/2 inch think slices. 

10.  Carefully place on prepared cookie sheet and bake for 14-16 minutes.  Let cool on cookie sheet for 1 minute and then move to cooling rack.  Repeat this process until all cookies are made.  While cookies are cooling prepare glaze.

Cream Cheese Glaze:
1 - 8oz block 1/3 fat cream cheese, softened
1/2 cup powdered sugar
3-5 tablespoons skim milk, to thin glaze

1.  In a large mixing bowl, whisk together cream cheese and powdered sugar.

2.  Then, whisk in milk one tablespoon at a time until glaze has reached desired consistency.

3.  Using a spoon or a piping bag, depending on the look you would like spread or pipe glaze on cookies.  (I used a piping bag, with a 1/8 inch tip, to create the fun swirls)

4.  Refrigerate until just before serving.  Enjoy!

No comments:

Post a Comment