Cinnamon Roll Cookies

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• Step 1

  In a medium bowl, whip the unsalted butter until fluffy.

  • 5 tbsp unsalted butter, softened (70 g)
• Step 2

  Add the brown sugar and ground cinnamon, then mix until thoroughly combined.

  • 1/2 cup brown sugar (100 g)
  • 1 tbsp ground cinnamon (8 g)
• Step 3

  Using a teaspoon, scoop small dollops of the cinnamon mixture onto a parchment-lined baking sheet.
• Step 4

  Place in the freezer until completely frozen, about 30 minutes.
• Step 5

  Preheat oven to 350°F (175°C).
• Step 6

  In a large bowl, cream the unsalted butter until fluffy.

  • 1 cup unsalted butter, softened to room temperature (227 g)
• Step 7

  Add the granulated sugar and continue mixing until light and fluffy.

  • 1.5 cup granulated sugar (290 g)
• Step 8

  Add the vanilla bean paste and eggs, mixing until thoroughly combined.

  • 1/2 tbsp vanilla bean paste (6 g)
  • 2 large eggs (120 g)
• Step 9

  In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt.

  • 3.5 cup all-purpose flour, sifted (420 g)
  • 1 tsp cream of tartar, sifted (4 g)
  • 1 tsp baking soda, sifted (5 g)
  • 1/4 tsp salt, sifted (1.5 g)
• Step 10

  Gradually add the dry ingredients to the wet ingredients, folding with a spatula until just combined.
• Step 11

  Remove the frozen cinnamon filling from the freezer and gently fold them into the cookie dough, being careful not to overmix.

  • 5 tbsp unsalted butter, softened (70 g)
  • 1/2 cup brown sugar (100 g)
  • 1 tbsp ground cinnamon (8 g)
• Step 12

  In a small bowl, mix together the ground cinnamon and granulated sugar for the coating.

  • 1 tbsp ground cinnamon (8 g)
  • 1/4 cup granulated sugar (50 g)
• Step 13

  Using a 2 oz cookie scoop, portion the dough into balls.
• Step 14

  Roll each dough ball in the cinnamon-sugar mixture until fully coated.
• Step 15

  Place cookies on parchment-lined baking trays, leaving at least 2 inches between each cookie as they will spread.
• Step 16

  Bake for 11-12 minutes at 350°F (175°C).
• Step 17

  If desired, use a round cookie cutter to gently swirl and reshape cookies while still warm by scooting the edges toward the center.
• Step 18

  Allow cookies to cool completely on the baking sheet before serving.