I have been wanting to make something sweet, but since I have decided to not do candy like I used to, I have to be creative. The solution for me is to bake. I love making sweet treats, but luckily I don’t really love eating them. For the most part I like making them for others and seeing what reaction I get from them. Now whether it’s a grossed out look or a HOLY MOLY these are good look I don’t care. Love them both!
So I found this recipe on Pinterest that I have been dying to make: Cinnamon Roll Sugar Cookies. I had all the stuff to make them and couldn’t wait any longer. I figured I could make them, take them to work, and try to win over my whole office.
This recipe is really great if you’re trying to impress anyone because I promise you, they are a lot of work and a lot of prep. Really, they are time consuming…just like regular cinnamon rolls or sugar cookies.
The funny thing is that anytime I get a recipe off Pinterest I can never get them to look like the pictures I saw. They are great cookies though and if you love cinnamon rolls you’ll love these cookies.
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- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 stick of butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter, softened
- 1 to 2 tablespoons ground cinnamon (I use 1 tablespoon because my husband prefers less cinnamon)
- 3 tablespoons light brown sugar
- 4 ounces cream cheese (half package)
- 1 stick butter
- 1 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon lemon extract
Instructions
- In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside.
- In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
- Add the egg and vanilla extract and beat until combined.
- Pour in the flour mixture and beat until you have a smooth dough.
- Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
- Take out a large piece of aluminum foil and flour it.
- Take the dough out of the fridge and place it on top of the foil.
- Roll it out into a rectangle, about 1/4-inch thick.
- Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.
- Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.
- Roll to the end of the foil.
- Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes
- Place the cream cheese and the butter in a mixing bowl.
- Beat until creamy.
- Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
- Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.
- Preheat oven to 350.
- Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.
- Place the cookies on an ungreased cookie sheet.
- Bake for 8 to 10 minutes, or until they begin to brown around the edges.
- Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
- Once cooled, frost with icing.
- Frosted cookies will keep several days in an airtight container.
