As I sat in a cafe last week, I observed a guy eat a cinnamon roll that was as big as his face, and I couldn’t help but wonder how many servings it should actually be. He practically shoveled the entire face-sized pastry into his mouth in like two minutes, too. But then, I realized sometimes I eat a ridiculous amount of cookies in one sitting . . . like when I made these cookies, and then ate four immediately. And then, I maybe ate more for breakfast the next morning.
Another thing. Some people completely lack personal space. I was sitting there still, with my feet up on an ottoman, and a guy came up and sat on the ottoman to talk to his friend (the cinnamon roll guy) next to me. He looked at me when I moved my feet a bit, and said “sorry, I just gotta write something quick.” I offered him the whole ottoman, since there were actually no seats left, and he insisted that no, my feet and his bottom should share the ottoman. Now, that was awkward for me. Then the two guys proceeded to have a loud, obnoxious conversation involving inappropriate things. Uncomfortable.
So back to something that just makes sense – cinnamon swirled into sweet, soft, sugar cookies. Add cream cheese. It’s impossible to stop. You’ll probably eat five.
Cinnamon Roll Cookies
makes about 2 dozen large cookies
4 ½ cups all-purpose flour
4 ½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (3 sticks) unsalted butter, at room temperature
1 ½ cups sugar
3 large eggs
1 Tablespoon vanilla extract
8 ounces cream cheese
½ cup powdered sugar
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or baking mats.
In a medium bowl, combine the flour, baking powder, and salt. Set aside. In an electric mixer, beat the butter and sugar on medium-high until light and fluffy (about 3 minutes). Add in the eggs, one at a time, mixing and scraping down the bowl between each. Add the vanilla. Once combined, add the dry ingredients with the mixer on low speed, mixing just until combined. Chill the dough for one hour.
While the cookie dough is chilling, mix the cream cheese and powdered sugar until completely combined.
When the dough is completely chilled, take about half of the dough and roll into a large rectangle about ½ thick. I think it works best to roll the dough between two pieces of parchment or wax paper, which helps the dough to not stick and aids in rolling the dough back up later. The length of the rectangle doesn’t really matter, but the width should be around 12 inches.
When the dough is rolled out, remove the top layer of wax paper, spread with half the cream cheese mixture and sprinkle generously with cinnamon. Starting with the longer side of the rectangle, roll the cookie dough into a log, removing the bottom piece of wax paper as you roll it up. At this point, if the dough has warmed up a bit, the cookie dough log should be chilled again for about 15 minutes. Slice the log using a very sharp knife, wiping the blade between every few cookies, or using dental floss or thread to cut into ¼ to ½ inch slices. Place cookie slices onto a baking sheet two inches apart (6-8 cookies per pan). Bake for 9 to 10 minutes at 350. Cool on a wire rack.
And here’s some process pictures that might help . . . sorry for the poor quality, it was dark.
Love you guys,