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Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies

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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.

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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.

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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.

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