Cinnamon, Spice and Everything Nice

Every December my neighbor hosts an amazing cookie exchange. I typically scramble to come up with an easy, but tasty treat to share, as baking just isn’t my thing. Since we have to bake 8 dozen cookies, (yes, I said 8 dozen cookies), I am always searching for a baking shortcut. I found this cookie recipe on the Picky Palate and since I LOVE cinnamon rolls, how could I go wrong with a cinnamon roll inspired sugar cookie? I will admit that I took a major shortcut as I bought pre-made sugar cookie dough- Bah Humbug!! I personally cannot tell the difference, as they turned out pretty darn tasty in my opinion. I hope this quick and easy recipe helps you get to your next cookie exchange on time with all the hustle and bustle of the holiday season.

Cinnamon Roll Sugar Cookies

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

-OR-

Pre-packaged sugar cookie dough like I did:)

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results -Or- just roll out the store-bought dough and skip all the fuss.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Makes at least 6 dozen

This recipe is courtesy of: Picky Palate

Roll out the dough into a large oval shape