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 that 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!
Table of Contents
How to Make Cinnamon Honey Bun Cookies Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
This recipe comes together in three stages: the dough, the filling, and the glaze.
For the dough, you’ll need confectioners’ sugar, butter, salt, baking powder, vanilla extract, egg, and flour.
For the filling, you’ll need butter, brown sugar, flour, honey, cinnamon and nutmeg.
For the glaze, you’ll need honey, buttermilk, vanilla extract, and confectioners’ sugar.
Instructions
These cookies are really easy to make, too. They are always loved when I take them to gatherings.
Make the dough. Once the ingredients form a soft dough in your mixer, you form the dough into a ball and then roll it 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 the filling. 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.
Make the cookies. 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, slice the cookies into 1/4-inch slices, and bake until golden brown.
Make the glaze. 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. Either way, these cookies are scrumptious!
More Cinnamon Recipes
Every recipe in his book is a must-make on my list!
Cinnamon Honey Bun Cookies
Ingredients
Dough:
- 1 1/2 cups (170 g) confectioners’ sugar, sifted
- 1 cup (226 g) unsalted butter, at room temperature
- 1/2 teaspoon (1 g) kosher salt
- 1/2 teaspoon (2 g) baking powder
- 2 teaspoons (9 g) vanilla extract
- 1 large (50 g) egg
- 2 1/2 cups (300 g) all-purpose flour
Cinnamon Filling:
- 6 tablespoons (85 g) unsalted butter, at room temperature
- 1/4 cup (53 g) packed dark brown sugar
- 3 tablespoons (23 g) all-purpose flour
- 1 tablespoon (21 g) honey
- 1 tablespoon (8 g) ground cinnamon
- 1/2 teaspoon (1 g) ground nutmeg
Glaze:
- 2 tablespoons (42 g) honey
- 1 tablespoon (14 g) buttermilk , or whole milk
- 1 teaspoon (5 g) vanilla extract
- 1/2 to 3/4 cup (57-85 g) confectioners’ sugar, sifted
Instructions
Cookie Dough:
- 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.
Cinnamon Filling:
- 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 1/2 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.
Glaze:
- Combine the honey, buttermilk, vanilla, and 1/2 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Sounds delicious!