Cinnamon Roll Cookies

Today I have a review and a fabulous recipe for you! It was such an honor to be part of the Cooking.com’s test kitchen this month. I was asked to review the Chicago Metallic Non-Stick Muffin Top Pan.


This was such a great product. It is very well made and not too light weight like some bake ware. First I thought about making muffin tops with the pan, but then I went a non-traditional route. I had been eyeing a fabulous recipe called Cinnamon Roll Cookies over at the Picky Palate. These cookies were just amazing and the pan was perfect for the job. I had first tried baking these cookies on a traditional flat baking sheet, but they had a tendency to spread . The muffin top pan enabled me to bake a couple of cinnamon roll cookies together in a cluster and they held their shape perfectly!
So, lets get started. Here’s the cast of characters for the dough:
Flour, salt, vanilla, sugar, baking soda, baking powder, butter, sour cream and eggs.


Wisk together the flour salt, baking soda and baking powder. Set aside. Cream together the butter and sugar. Add the sour cream, eggs and vanilla until well incorporated. Slowly add the flour mixture to the butter mixture. Mix until combined, but do not over mix. Separate into 6 separate disks. Cover with plastic wrap and refrigerate for 2 hours. Note: Do not skip the 2 hour refrigeration. The recipe won’t work


After refrigerating the disks, roll out 1 disk into a 9x13 rectangle. Spread with butter. Sprinkle with cinnamon and sugar.

Starting at the long end, begin rolling up jelly-roll style.


Slice off in 1/2” segments making the rolls/cookies.


Place 2 cookies in each circular muffin-top area. Repeat with each disk until all the dough is made into rolls.


Bake at 350 degrees for 10 minutes. Cool Completely.

Then make the icing…..No, the icing is not optional, you will soooo want the icing

Here’s what makes up the lovely icing:


Powdered sugar, vanilla, cream cheese (plus a little milk, imagine you see it. Simple, but wonderful!

Cream the cream cheese with the powdered sugar until smooth. Add in the vanilla until smooth. You may thin the icing down with milk to reach the desired drizzling consistency.

Here’s another thing I love about this pan: Super easy cleanup. Look at this picture:


See, some of the brown sugar had seeped out of the cookie. Usually this would be a burnt-on mess. Not with this pan, the non-stick coating made the melted sugar lift off with ease. Thank Cooking.com! Enjoy!



Cinnamon Roll Cookies
via Picky Palate
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
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. Separate dough into 6 disc shapes and chill for at least 2 hours for best results.
3. Once chilled, roll into a 1/8 inch thick rectangle, about 13 inches X 9 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, vanilla. Add milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.