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These Cinnamon Honey Bun Cookies make a delicious cookie perfect for your family or a party cookie platter!
If you love cinnamon honey buns, then this cookie has your name all over it!
These delicious cookies are in Irvin Lin’s new cookbook, Marbled, Swirled, and Layered, including 150 recipes and variations for artful bars, cookies, pies, cakes, and more. He has so many wonderful recipes in this book, I just wanted to start at the front of the book and make them all as soon as I read it. In fact, this is the second recipe in his book if that gives you any idea how seriously I mean that. 🙂
These cookies are really easy to make, too. So much so that I made them multiple times throughout the holidays they were so loved! Once the ingredients form a soft dough in your mixer, you just form the dough into a ball and then roll into a 13×14-inch rectangle. You can then mix your Cinnamon Filling in the same mixing bowl without having to wash it first. How easy is that!
Make sure your butter is at room temperature or a little softer to make the filling spread more easily. Beat all ingredients for the filling until light and fluffy then spread the filling over the dough. Roll the dough tightly from the bottom edge, wrap it with plastic wrap and freeze for an hour. Simply remove the plastic wrap and slice the cookies into 1/4-inch slices and bake until golden brown.
The glaze is so easy! No need for a mixer for this. Just mix in a bowl with a spoon. Irvin brushes his cookies with the glaze. As you can see, I poured it over mine. Some teenage boys at my house wanted more glaze on theirs. Imagine that! Either way, these cookies are scrumptious!
Every recipe in his book is a must-make on my list!
Cinnamon Honey Bun Cookies
- 1 1/2 cups powdered sugar sifted
- 1 cup unsalted butter at room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter at room temperature
- 1/4 cup packed dark brown sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon honey
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Combine the powered sugar, butter, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Start mixing on low speed and slowly increase the speed to medium until the butter looks creamy and starts to cling to the sides of the bowl, about 2 minutes.
- Add the vanilla and beat on medium speed until incorporated. Add the egg and beat until incorporated. Add the flour and mix on low speed, then slowly increase to medium speed until the flour is incorporated and a dough forms. The dough will be soft.
- Scape the dough out onto a clean, floured surface and shape into a ball. Flatten into a circle and then square off the edges. Roll out the dough into 13×14-inch rectangle with a long side facing you, occasionally adding more flour to the bottom and top of the dough so it doesn’t stick.
- Combine the butter, brown sugar, flour, honey, cinnamon, and nutmeg in the mixer bowl (no need to clean it). Beat together until the filling is uniform in color, fluffy, and light, about 2 minutes. Scrape the filling out onto the rolled-out dough and spread to cover the entire surface. You may need to use your fingers for this, as the filling will need to be spread thinly.
- Tightly roll up the dough starting rom the bottom edge. Wrap with plastic wrap and freeze for 1 hour. Preheat the oven to 350º F and line baking sheets with parchment paper or Silpats.
- Remove the dough from the freezer and unwrap. Carefully slice 1/4-inch thick cookie disks from the rolled log, slicing straight down (do not saw back and forth). Place on the baking sheets, spacing the cookies about 1 ½ inches apart. Bake until the edges of the cookies start to turn golden brown, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely. Repeat with the remaining dough.
- Combine the honey, buttermilk, vanilla, and ½ cup powdered sugar in a bowl and stir together. If the glaze looks too thin, add more powdered sugar, 1 tablespoon at a time, until it has thickened to the right consistency. Brush the glaze onto the cooled cookies with a pastry brush.