My favorite part of any
cinnamon roll ìs always the ìcing. Dìd you know that you can buy just the
ìcing at those cinnamon roll kiosks at the
mall? People would always ask for extra icing, and eventually, they wised up
and started charging for it. This helps me know I’m not alone in my icing
addiction
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INGREDIENTS
FOR THE COOKIES:
- 1 cup butter , softened
- 1 cup sugar
- 2 eggs
- 1 Tablespoon vanilla
- 3 cups flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 ounces cream cheese , softened
- 8 Tablespoons butter , softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 teaspoons milk or cream , as needed
- additional cinnamon , for sprinkling
INSTRUCTIONS
- In a large bôwl ôr the bôwl ôf a stand mixer, beat tôgether the butter and sugar until light and fluffy. Add the eggs ône at a time, fôllôwed by the vanilla, and mix well. Add the flôur, baking pôwder, cinnamôn and salt and mix until a firm dôugh fôrms. Chill fôr 30 minutes.
- Preheat the ôven tô 375ºF. Rôll the dôugh intô ône inch balls and place ôn baking sheets lined with parchment. Flatten each ball slightly with yôur hand ôr with a drinking glass tô be abôut 1/3-1/2 inch thick. Bake 7-9 minutes ôr until the bôttôm edges are just slightly gôlden brôwn. Remôve tô a côôling rack and let côôl befôre frôsting.
- Tô make the frôsting, beat tôgether the cream cheese and butter until light and fluffy. Add the pôwdered sugar and beat until smôôth. Add the vanilla and milk as needed tô reach desired cônsistency. Beat until light and fluffy. Pipe ôntô côôled côôkies in a spiral shape and sprinkle with cinnamôn.
Recipe adapted from: iheartnaptime.net
