Sort ingredients
kiwijess
QR Code
Listen
Pdf
Brown butter and let it cool to room temp.
Add sugars to the brown butter and mix.
Add eggs & vanilla, mix and set aside.
Combine all dry ingredients in a separate bowl.
Add wet to dry ingredients, until you get a dough.
Lay out plastic wrap and roll cookie dough in a rectangle shape in a single layer. About ⅛” thick or so.
Once you have a flat cookie dough, refrigerate the dough for 5-10 mins. (Don’t refrigerate too long, we want the dough to be soft enough to roll still!)
Mix cinnamon filling in a separate bowl.
Get your cookie dough from the refrigerator and spread your filling in a thin layer until the entire cookie dough is covered in the spread.
Using the plastic wrap, roll the dough into a spiral, just like you would a normal cinnamon roll.
Keep the plastic wrap around it, and refrigerate for 2-3 hours.
After a few hours, remove plastic wrap and cut into 1” pieces.
Lay on a parchment/silicone lined cookie sheet and bake 350°f for 15 mins.
Remove from the oven and let them finish the cooking process on the cookie sheet until the cookie becomes room temperature.
Top with a cinnamon & powdered sugar glaze.