September 30, 2014

Cinnamon Roll Cookies

Wisconsin State Fair Inspired Sweet Treats

Cinnamon Roll Cookies

1 cup unsalted butter

1/2 cup granulated sugar, divided

1/2 cup brown sugar, packed, divided

2 eggs, separated, divided

3/4 cup sour cream

1/2 teaspoon salt

2 cups Gold Medal Flour

1/2 cup chopped pecans

2 tablespoons cinnamon

With an electric mixer, cream together the butter, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 2 egg yolks (setting aside whites for later use). Add the sour cream, and salt. Mix until smooth. Blend in Gold Medal flour slowly. Divide into 4 portions. Wrap in plastic and refrigerate 2 or more hours. In a small bowl, mix the pecans, cinnamon, and remaining sugar (1/4 cup each granulated and brown). Preheat the oven to 350 degrees. Using a floured surface and flour on top of the dough, roll out each portion of dough into a rectangle about 1/8 inch thick, using more flour as needed as dough will be sticky. Sprinkle top with cinnamon/sugar/nut mixture. Cut into 12 strips. Roll up each strip. Brush with egg whites and sprinkle with cinnamon/sugar/nut mixture. Place on parchment paper lined cookie sheet. Bake for 20 minutes or until golden on bottom side. Let cool on wire rack. Makes 4 dozen cookies.

-Recipe (adapted) from Barbara, Wisconsin State Fair, 2014 Gold Medal Flour Cookie Contest