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Published on 08 Dec 2014 | over 3 years ago

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Cinnamon Roll Sugar Cookies
Yield: 2 dozen
INGREDIENTS
1 1/4 Cup (250g) sugar
8 Tbsp (120g) softened butter (1 stick)
2 large eggs
1 tsp (5mL) vanilla extract
1/2 Cup (120g) sour cream
3 1/2 Cups (420 g) flour, plus ½ cup (60g) for rolling out dough
1 tsp (5g) baking soda
1 tsp (5g) baking powder
1/4 tsp (2g) salt
8 Tbsp (120g) softened butter
1 cup (180g) of brown sugar
2 tsp (10g) ground cinnamon
FROSTING:
8 oz softened cream cheese
1 Cup (100g) powdered sugar
2-4 Tbsp (30mL-60mL) milk

DIRECTIONS
1. In an electric or stand mixer, cream the sugar and butter together. Add eggs, baking soda, baking powder, vanilla and sour cream until well combined. Slowly add in the 3 ½ cups of flour and salt until well combined.
2. Place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut the dough in two, sprinkle some flour on your surface and rolling pin so as not to stick, and roll into an 1/8 inch thick rectangle. NOTE: You may want to pick up the dough and re flour the bottom surface to make sure it doesn’t stick to your surface from the pressure of the rolling pin.
4. Combine the cinnamon and brown sugar together and give it a mix with a fork to combine the ingredients.
5. Spread each rolled piece of dough with 4 Tablespoons melted butter and half of the brown sugar and cinnamon mixture, spreading it evenly over the entire surface, leaving ¼ inch at the top of your dough rectangle, so that the end of the dough can attach easily to the other dough once it is rolled. NOTE: do not forget to spread the sugar fully to the other 3 edges though.
5. Start rolling from the long end closest to you, rolling into a log shape. Spread a little more of the melted butter at the end of your dough rectangle, (where there is no cinnamon and sugar) so that the end sticks easily to the rest of the dough.
6. Using a sharp knife, cut 1/2 inch pieces of dough. Then place each piece onto a baking sheet lined with wax paper or sprayed with baking spray.
7. Bake at 350 degrees for about 10 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
8. To prepare the frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency is achieved. Frost the cookies with a knife or piping bag fitted with a small round tip (to achieve icing lines) no more than 4 hours before you are ready to serve. If you don’t want to eat them right away, place them in a covered container in the refrigerator (because of the cream cheese frosting) or wait to ice them until you are ready to serve.
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