Cinnamon Bun Cookie Sandwiches

We were having a busy day of baking yesterday and we tried a new recipe... one that we fell in LOVE with.

 I just had to share it!!

We were making sugar cookies for Christmas and the boys were busy painting them with a mixture of evaporated milk and food coloring when I realized we had too much dough.  I had made a double batch but after 36 cookies we all felt like that was enough.

I had the dough all rolled out to cut more dough when I decided to try making cinnamon bun cookies.

Want the recipe?  Here's what you'll need:

1. One batch of your favorite soft roll- out sugar cookie dough (or a sugar cookie dough pouch mix with all the ingredients needed for cut out cookies).  
2. Melted butter-- I used 3 Tablespoons; you want to make sure you have enough to cover the batter
3. Granulated sugar- about 1/2 cup
4. Cinnamon-- 1/8 cup 
5. Buttercream frosting recipe (or a few cans of store bought frosting) 

To make the cookies:

• Roll out dough until it is a nice, even, fairly thin layer (about 1/4 inch thick).  

• Spread dough with melted butter; making sure to completely cover the dough.
• Mix cinnamon and sugar together and sprinkle over the melted butter.  

• Start to roll the dough starting at the longest side.  It does tend to tear a bit here and there but I just kept pinching it back together.  This was by far the hardest and most time consuming part.

 

• Once I had one nice long rolled batch of dough I cut it in half and wrapped it in cling wrap.  

• Once securely wrapped I did roll each side along the counter (the best way I can think to describe it is like rolling a snake with play dough).  I wanted to somewhat even out the fat middle of the rolled up dough with the skinny ends.  

• I then put them in the freezer for 20 minutes to harden while I preheated the oven (350) and prepared the frosting. 

To bake the Cookies:

• I pulled each sleeve of cookie dough out of the freezer one at a time.  Making 1/2 inch slices I set the cookies a few inches apart on an un-greased non- stick cookie sheet. Occasionally one would fall apart and again I pinched them back together.  I also flattened them just slightly with the bottom of a drinking glass.  
• I baked them in  the oven for 12-15 minutes; or until edges are browning slightly.
• Once baked I let them sit on the cookie sheet for 2 minutes and then transferred them to a wire rack to cool completely.  

To assemble the sandwiches: 

• I matched up the cookies according to size as best I could (my kids enjoyed eating those few extras that did not match up!).
• Using a piping bag (or a knife); evenly coat one cookie with the buttercream frosting and then sandwich the mate on top.  

They are DIVINE!

Linking up with: Over the Moon, Across the Boulevard,