“Go ahead, eat 'em for breakfast.”
READY IN:
5hrs 8mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Filling: Stir together the sugar and cinnamon; set aside.
  2. Cookies: Cream the butter and brown sugar until well blended with an electric mixer on medium speed.
  3. Add the eggs and vanilla; blend well.
  4. Combine the flour, baking powder, salt, and cinnamon; add to butter mixture and blend well.
  5. Turn dough out onto a sheet of waxed paper; spread into a 9x6-inch rectangle using a rubber spatula.
  6. Sprinkle the cinnamon-sugar to within 1 inch from the edges.
  7. Roll dough up jelly-roll style.
  8. Roll in remaining cinnamon-sugar; wrap dough tightly in plastic wrap.
  9. Refrigerate at least 4 hours.
  10. Preheat oven to 350°F.
  11. Slice dough 1/4-inch thick; place 2 inches apart onto parchment-lined cookie sheets.
  12. Bake for 8 minutes or until golden on top.
  13. Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.

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