Cinnamon Roll Cookies

I have a secret love affair with cinnamon. I absolutely love it! Last year, a friend made this cookie for Christmas and shared some with us. I was in heaven and had to have the recipe, so here it is and another new addition to my Christmas goody tray.

Non-Iced Cinnamon Roll Cookies


Iced Cinnamon Roll Cookies


3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 1/2 c. sugar
1/2 c. butter @ room temperature
1 c. sour cream
1 large egg
2 tsp. vanilla

CINNAMON-SUGAR MIX:
1/2 c. sugar
1 tbsp. cinnamon

GLAZE:
1-2 c. powdered sugar, plus more if needed
1/2 c. milk
1/2 tsp. vanilla

1. In a large bowl, cream butter and sugar. Add sour cream, egg and vanilla, beating well. Add baking powder, baking soda and salt and mix well. Add flour, 1 c. at a time and mix well.
2. Divide dough into two portions, wrap in plastic wrap and chill for 1 hour or until easy to handle.
3. Preheat oven to 375 degrees. Mix sugar and cinnamon in a small bowl. Roll dough into rectangle 1/4-inch thick. Sprinkle with half of the cinnamon-sugar mixture and roll up lengthwise.
4. Using a sharp knife, cut the rolled up dough into 1/4-inch thick slices and place 2-inches apart on a lightly greased cookie sheet.
5. Bake 8-10 minutes or until firm and bottoms are lightly browned. remove cookies and cool on wire racks. Repeat process with remaining dough.
6. When cookies are cool, drizzle with glaze and allow to dry. Store cookies in airtight containers.