For the Cinnamon roll filling:
- 45 g butter, softened
- 1 dl ( 1/2 cup) brown sugar
- 2 tsp ground cinnamon
For the cookie dough:
- 115 g butter, softened
- 2 dl (1 cup) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 4 dl (1 ¾ cups ) all-purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
Directions
- Make the filling:
Beat together butter, brown sugar, and cinnamon until smooth. Spread thinly on filling on parchment paper. Freeze for 20–30 minutes (or refrigerate for 1–2 hours) until firm. - Prep:
Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. - Make the dough:
Beat butter until smooth. Add sugar and mix for 2 minutes until light and fluffy.
Mix in the egg and vanilla until well combined.
In a separate bowl, whisk flour, baking soda and salt. Add gradually to the butter mixture and mix until just combined (don’t overmix). - Add the filling:
Take out the frozen filling and gently crack into smaller bits. Then gently fold the frozen filling bricks into the dough with a spatula. - Shape & coat:
Scoop the cookie dough into equal sizes. - Bake:
Place on baking sheets with 5 cm / 2 inches space between. Bake 10–12 minutes. The cookies should look set on the edges but still slightly soft in the center. - Shape while hot:
Immediately after baking, use a cup to nudge the edges back into a round shape, scooping in any melted filling. This keeps them thick and chewy. - Cool & enjoy:
Let cookies rest on the pan for 5 minutes, then transfer to a wire rack. Best eaten warm with a glass of milk!
**Freezer tip: Freeze rolled dough balls. Bake straight from frozen, just add 1–2 minutes to baking time.