Cinnamon Bun Cookies from Danasblog

By srumbel

This is my “go-to” cookie recipe. I make them every holiday, for almost every cookie exchange or by request…and each time, even though I double the recipe, they disappear in an instant! Although you can probably make these cookies in one day, I found that two days works best for me. I like to make the dough and then let it refrigerate overnight so that slicing is much easier before baking.

from danasfoodblog.com

Ingredients

• For the Filling:
• 1/2 cup firmly packed light brown sugar
• 1/2 cup finely chopped pecans
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon cinnamon
• For the Cookies:
• 1 package (18 ounces) refrigerated sugar cookie dough (I use Pillsbury 16.5 oz packages)
• 1/2 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• For the Glaze:
• 1 cup confectioners’ sugar
• 1-2 tablespoons milk

Preparation

Step 1

Making the Filling:
1. In a small bowl, combine brown sugar, pecans, melted butter and cinnamon; mix until thoroughly combined. Set aside.



Making the Cookies:
1. Preheat oven to 375 degrees. In a large bowl, combine cookie dough with flour, vanilla extract and cinnamon. Divide dough in half.
2. On a lightly floured surface, using a floured rolling pin, roll half of cookie dough to a 14×6-inch rectangle.
3. Sprinkle one-half of the filling onto rolled-out dough, pressing filling slightly to adhere. Starting at 1 short side, roll dough up tightly; pinch seam to seal. Refrigerate for 30 minutes.




4. With a serrated knife and using a sawing motion, cut chilled dough into 1/2-inch slices. Arrange cookies 2 inches apart on ungreased baking sheets.
5. Repeat filling, rolling and slicing with remaining dough and filling. Bake cookies until set, 6-8 minutes. Transfer the baking sheets to wire racks; cool for 2 minutes. Transfer cookies to wire racks; cool completely.