It’s been ages! With Cape Argus Pick n Pay Cycle Tour and the Two Oceans Marathon just a few weeks away our office has turned into a manic station of late nights and sugar-highs. As the PR agency of record for both these major events, to say we’ve been busy is an understatement, luckily it’s the good kind of busy. I’m thoroughly enjoying every bit of it, the hype leading up to these events are phenomenal – the world of cycling and running is just another realm on its own.
Enough about me…on to the yumminess! I’ve been meaning to post this recipe for the past month along with my Red Velvet Cupcake recipe, which I will post soon…I promise! I’m a huge fan of cinnabons and when I stumbled upon this recipe, I was sold by the concept. If you’re a fan of cinnamon-sugar pancakes and cinnabons, you’ll love these!
Without further ado…here’s the recipe:
Ingredients:
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla essence
1 Cup sour cream
6 Cups flour
2 teaspoons bicarbonate of 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 light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided
Frosting:
8 oz softened cream cheese
1/2 Cup icing sugar
2-4 Tablespoons milk, to thin icing
Method:
1. Cream the sugar and butter using an electic mixer. Add eggs, vanilla and sour cream and mix well. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. For best results separate the dough into 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours.
3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup 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 175 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. For the frosting, beat the cream cheese until softened and smooth, slowly add icing sugar and milk until desired consistency. Frost cookies then place in fridge until ready to serve.
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