12 Days of Cookies – Snickerdoodles

Turns out that Snickerdoodles are my sister’s favorite holiday cookie. This might not seem weird to anyone else, but to me, I was shocked when she told me. I don’t think my mom has ever made Snickerdoodles. I know that I haven’t ever made them. So I guess I’m not sure where she got this unexpected love of Snickerdoodles… But since they’re her favorite (and since she’s my favorite older-younger sister), I had to include them in my 12 Days of Cookies. Hi Brookie-Cookie!

I got this recipe from an insert that came with my Martha Stewart silicone baking mat. My dad gave me the mat for my birthday and I love it. Does just as well as my Silpats and I love the bright red color. You can see it in the picture of my Sugar Cookie post. Due to the large number of baked goods in our house, I decided to half this recipe. The dough comes together so easily, you could make these in a pinch. My half batch made exactly 2 dozen with my cookie scoop. I realized as I was looking at the recipe that I forgot to halve the amount of sugar used to roll the cookies in. Woops.

Snickerdoodles – from Martha Stewart – makes 4 dozen
2 3/4 c all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cup + 2 Tbsp sugar
2 large eggs
2 tsp ground cinnamon

Preheat oven to 350F. Sift together flour, baking powder and salt; set aside. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls (I just used my cookie scoop); roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes.

My 12 Days of Cookies:
Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies

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21 Responses to “Cinnamon Roll Monkey Bread in a Bundt Pan”

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    1
    yumventures — February 19, 2010 at 2:12 pm

    Mmmm that sounds awesome! Such a unique dish!! I’m glad it turned out well, and extra props for not giving in to the bribery aspect, I’m sure you would have won otherwise =)

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    ashleymoss — February 19, 2010 at 2:26 pm

    Looks soooo good!! I want to try to make this sometime 🙂

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    penniesonaplatter — February 19, 2010 at 2:49 pm

    What a great idea!! I need to go eat breakfast now… wish I had this!!

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    ashley — February 19, 2010 at 2:55 pm

    oh yummmmmm. i’ve been craving cinnamon roll all week!

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    JackieA31509 — February 19, 2010 at 3:22 pm

    I want to make this this weekend! Thanks for posting!

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    Sara — February 19, 2010 at 3:58 pm

    Oh my gosh, this looks so amazing! Great idea. I think I just drooled on my keyboard a bit. 🙂

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    Heather — February 19, 2010 at 6:29 pm

    Genius!

    Would you classify this as a dessert, or breakfast (or both)? 🙂

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    Jen — February 19, 2010 at 7:34 pm

    I’d def call this a breakfast item, but it would be perfect for dessert too!

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    nutmegnanny — February 19, 2010 at 10:41 pm

    Ok that is awesome! I gotta try that. Breakfast indulgence here we come!

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    oneordinaryday — February 19, 2010 at 10:42 pm

    My husband just suggested monkey bread to me last wknd. I like this version soooo much better, and he will too. Thanks for the great idea!

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    Cupcake Activist — February 20, 2010 at 12:19 am

    I usually make something like this on Christmas morning, but I just use regular monkey rolls. I am definitely trying it with cinnamon rolls next time. Thanks!

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    Sam Kathryn — February 20, 2010 at 7:21 am

    Awesome idea! I loved the link to the cinnamon roll cupcakes as well. I’m defiantly trying this out with my all time favorite cinnamon roll recipe. Thanks for sharing 😀

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    Gala — February 20, 2010 at 11:35 pm

    That is a genius idea combining your two favorites! I’m super impressed!

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    Carrie — February 21, 2010 at 8:26 pm

    My goodness gracious those look good! I haven’t made monkey bread in ages, but have a recipe ready to go once I do. I love your twist!!

    Happy Sunday! :O)

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    grace — February 22, 2010 at 12:02 am

    be still my heart. you’ve just combined two of the finest creations in all of food land. i bow at your feet. 🙂

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    Jennifer — February 22, 2010 at 1:14 am

    WOAH this is sooo smart!!! yum. yum. YUM!

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    Tia — February 22, 2010 at 4:16 am

    aww that is SO ADORABLE. monkey bread to the max!!!

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    Jay Heo — February 22, 2010 at 4:42 am

    thnx for sharing!~

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    Brisbane Baker — February 22, 2010 at 9:45 am

    Wonderful!

    I had originally made your overnight cinnabuns a few months ago and loved them!

    I think I have to give this one a go 😀

    P.S I’m now following you :D:D

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    Megan — February 25, 2010 at 2:15 am

    What a great idea-I am drooling all over the keyboard after reading this post! I am definitely going to try this the next time I make cinnamon rolls 🙂

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    Ingrid — February 27, 2010 at 1:57 am

    Oh, man that’s a brillant idea! I like my monkey bread gooey so I agree with your suggestion of turning it out asap.
    ~ingrid

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