I’m sure you’ve heard how, supposedly, if you talk to your plants, they’ll grow bigger and better. Well, I thought, maybe that’s the case for cookies too. So, I made sure I told these cinnamon roll sugar cookies how freaking adorable they were while they were baking.
I don’t know if it worked or not. They probably would have turned out cute either way. But the compliments couldn’t have hurt, right? These are some of the cutest cookies I have ever made. Ever. And they taste just like cinnamon rolls, which is pretty surprising since they have about half the hassle of the normal cinnamon roll baking process. Not to mention they’re not confined to only breakfast or brunch.
I’m not sure if the whole talking to my food thing is going to stick around. People will probably start to think I’m crazy. But, it was worth it for these beauties.
Cinnamon Roll Sugar Cookies
Adapted from Picky Palate
Makes about 45 cookies
1 c. sugar
1/2 c. butter, room temperature
1/2 tsp. vanilla extract
1/2 c. sour cream
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. salt
6 tbsp. butter, melted and slightly cooled
3/4 c. packed brown sugar, divided
3/4 tsp. cinnamon, divided
8 oz. cream cheese, softened
1/2 c. powdered sugar
2-4 tbsp. milk
Cream 1/2 c. butter and sugar together in an electric mixer. Add eggs, vanilla extract, and sour cream. Mix until combined.
In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly add to the wet ingredients until just combined. Turn out onto plastic wrap. Cover completely and shape into a disc. Refrigerate for at least 2 hours.
Preheat oven to 350 degrees Fahrenheit.
After 2 hours, separate dough into thirds. Turn out one third onto a floured board. Refrigerate the rest of the dough. Roll out into an oval 1/8-inch thick, about 12 inches by 5 inches. With a pastry brush, cover with melted butter. Sprinkle with 1/4 c. brown sugar and 1/4 tsp. cinnamon. With the long end horizontal, roll the dough into a log-shape, like a jelly roll.
Cut dough into 1/2-inch pieces and place on a lined baking sheet (If desired, you can wrap the log in plastic wrap and refrigerate until firm). Bake for 9-11 minutes. Do not bake any longer. Let cookies cool on sheet for 5 minutes, then remove to a wire rack to cool completely.
For the frosting, beat cream cheese in an electric mixer until slightly creamy and fluffy. Add powdered sugar in a few batches. Add milk slowly until desired consistency is met. Place frosting into a piping bag (or Ziploc bag) and pipe onto cinnamon roll cookies in a spiral shape. Alternatively, you can drizzle the frosting onto the cookies using a spoon or whisk.
Serve room temperature or chilled (my preference).