Cinnamon Roll Cookies
Cinnamon rolls in cookie form! I confess, I've snuck a few myself at breakfast time. A big hit whenever they're served, receiving my husbands highest praise, "These taste like... More!"
Cinnamon rolls in cookie form! I confess, I've snuck a few myself at breakfast time. A big hit whenever they're served, receiving my husbands highest praise, "These taste like... More!"
- 1/4 teaspoon salt
- 3 eggs
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- - - - - - - - - - - - - - - - - - - - - - - - - -
- 2 teaspoon baking powder
- 1/2 cup powdered sugar
- 2 teaspoon baking soda
- 1 cup splenda (or sugar)
- 1 cup butter (softened)
- 6 cup flour
- 1 1/2 cup packed light brown sugar
- 1 1/2 tablespoon ground cinnamon
- - - - - frosting - - - - - - - - - - - - - - - -
- 8 oz softened cream cheese
- 2 tablespoon milk
- Carbohydrate 182.16878130676 g
- Cholesterol 233.230114898376 mg
- Fat 58.7067448652157 g
- Fiber 4.40562384772883 g
- Protein 18.7551852999233 g
- Saturated Fat 34.942871458764 g
- Serving Size 1 1 Dozen (426g)
- Sodium 20028.9647709109 mg
- Sugar 177.763157459031 g
- Trans Fat 5.67537077524515 g
- Calories 1306 calories
Step-by-step
- Mix brown sugar and cinnamon together and set aside.
- Cream Splenda, sugar and softened butter.
- Add baking soda, baking powder and sal. Beat until combined.
- Add eggs, vanilla and sour cream, beating until well combined.
- Slowly add in the flour, mixing until well combined.
- Divide dough into 4. Pat each piece into a disc shape on parchment paper. Seal in plastic wrap and chill for at least 2 hours for best results.
- Once dough is chilled, unwrap and use a rolling pin to roll discs into a 1/8 inch thick oval, about 10 x 7 inches.?
- Spread with 2 tablespoons softened butter, then spread 1/4 Cup packed brown sugar/cinnamon mixture, smoothing evenly across dough.
- Roll into log shape by rolling the long end over onto itself.
- Wrap logs in parchment paper and then in plastic wrap. Chill for until firm (1-2 hours). This makes the cutting of the logs into cookies easier, and makes for nicer looking cookies.
- After chilling, unwrap logs and cut into 1/2 inch pieces and place onto parchment lined baking sheet.
- Preheat oven to 350 F.
- Bake at 350 F for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
- Beat the cream cheese and sugar until softened and smooth.
- Slowly milk until desired consistency.
- Frost cookies.
Sour cream does the heaviest structural lifting in this dough by introducing lactic acid, which reacts with the baking soda to generate carbon dioxide bubbles that tenderize the dense crumb. This acidic dairy component also curtails gluten development by interfering with flour proteins, ensuring the rolled pastry maintains a tender bite rather than a tough, bread-like chew. Because laminated and rolled doughs trap heat unevenly due to the spiraled layers of fat and sugar, relying solely on a fixed timer can lead to raw centers or burnt edges. Visual cues remain the most reliable indicator of doneness; watch for the outer edges to turn a light golden brown while the centers lose their wet sheen and yield slightly to firm pressure after resting on the hot pan for five minutes. Chemical interactions between the reducing sugars in the brown sugar and amino acids from the flour drive the Maillard reaction, creating complex caramel notes that complement the sharp spice of the ground cinnamon. Chilling the formed logs for at least one to two hours solidifies the butter sufficiently to prevent the spirals from collapsing during slicing.
