Tuesday, December 15, 2015

Cinnamon Bun Cookie Sandwiches

   I don't often share recipes on my blog but today I decided to make an exception.  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: Thrifty Thursday  and
Mom's Small Victories

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Creative K Kids


  1. Replies
    1. They're already all gone! I woke to my two oldest fighting over who had "dibs" on the last two. I think we may have to make more by Christmas.

  2. Those look great! We just baked sugar and gingerbread cookies tonight. I think I have more fun than the kids!

    1. I think I made three different batches in the last month; they're gone as soon as I'm done making them!

  3. Oh my goodness! These look amazing! #SmallVictories

  4. Great idea!
    Really fun cookie.

  5. What a great idea! Pinned and totally making when we whip up a batch of sugar cookies!

  6. My son would definitely enjoy making these. Thanks for sharing on Creative K Kids #TastyTuesdays

    1. Thanks for stopping by. My boys sure had fun with it.

  7. Congratulations! Your post was my feature pick at #OverTheMoon this week. Visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon.

  8. OMG these look incredible! Thanks so much for sharing these. Found you via #TIUT & glad I did.

    1. We just bought the supplies to make another batch ourselves!

  9. My kids will love these! Thanks for sharing!