Cinnamon Roll Sugar Cookies

I grew up on my mum’s famous cinnamon swirl scones. So when I came across this recipe for a cookie version (from Chef In Training), I had to try it. The cinnamon was more pronounced (and extra delicious) the day after, so I recommend making them a day ahead….although make sure you have one hot out of the oven. Or 3 like I did.

Ingredients:

1 cup butter, softened
2 cups sugar
3 eggs
1 tsp vanilla extract
1 cup sour cream
6 cups flour
2 tsp baking soda
2 tsp baking powder
1/4 tsp salt

Filling:
2-4 tablespoons butter, melted
1/2 cup brown sugar, divided
1 1/2 tsp cinnamon, divided

Frosting:
225 grams cream cheese, softened
3/4 cup confectioners sugar
1 tsp vanilla extract
2-3 tablespoons milk

Method:

1. Combine the flour, baking soda, baking powder and salt in a large bowl. In another bowl, cream the sugar and butter until fluffy. Add the eggs one at a time, mixing well, then add the vanilla and sour cream.

2. Slowly add the flour mixture to the wet ingredients and mix well. Divide the dough into 2 lots, wrap in plastic wrap and place in the fridge for at least 2 hours.

3. Preheat oven to 175 degrees celcius (350 degrees fahrenheit). Once chilled, roll out the dough to make 2 oval-like shapes, about 12in x 5in and 1/8 thick. Using a pastry brush, spread butter over the top of the dough and then top with the brown sugar and cinnamon mixture.

4. Roll the dough into a log shape, starting at the end closest to you. Using a sharp knife, cut the dough into 1/2 inch pieces and place on a greased baking sheet. Bake for 9-11 minutes. Let the cookies cool for 5 minutes on the sheet before placing them on a cooling rack.

5. To make the frosting, beat the cream cheese until smooth and add the vanilla and confectioners sugar and beat until well combined. Slowly add the milk one tablespoon at a time until desired consistency. Frost the cookies using a pastry bag. If you don’t have one, use a sandwich bag with one corner snipped off. Cookies can be stored in the fridge until ready to serve.