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- 1 cup unsalted butter (2 sticks) - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon cinnamon - 1/2 teaspoon salt - 1/4 teaspoon nutmeg - 1/2 cup chopped pecans (optional) - 1/4 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1 tablespoon cinnamon - 1 cup powdered sugar - 2-3 tablespoons milk - 1/2 teaspoon vanilla extract Gather these ingredients before you start. The butter is key for flavor. Using unsalted butter helps control the saltiness. Brown sugar adds moisture and a rich taste. Granulated sugar adds sweetness and texture. Eggs bind the mix and give rise. Vanilla extract boosts the flavor. Flour forms the cookie base. Baking soda helps with rising and gives a nice texture. Cinnamon, salt, and nutmeg add warmth and spice. Chopped pecans bring a nice crunch, but they are optional. For the cinnamon filling, use softened butter to mix well with the sugars. This creates a sweet, gooey center. For icing, powdered sugar gives sweetness, while milk makes it spreadable. Vanilla adds a lovely note to the icing. These ingredients work together to create a delightful treat. Each bite will remind you of fresh cinnamon rolls, but in cookie form! - Melt butter in a skillet over medium heat. - Cook until golden brown and nutty aroma develops. - Remove from heat and let cool slightly. - Combine brown butter, brown sugar, and granulated sugar in a bowl. - Mix in eggs and vanilla extract until smooth. - Whisk together flour, baking soda, cinnamon, salt, and nutmeg. - Gradually fold into the wet mixture and add chopped pecans if desired. - Mix softened butter, brown sugar, and cinnamon in a small bowl. - Preheat oven to 350°F (175°C). - Scoop and flatten cookie dough, add filling, and seal. - Place on baking sheet and bake for 10-12 minutes. - Prepare icing while cookies cool, then drizzle over cookies. To make brown butter, watch it closely. It can burn fast. Use a light skillet to see the color change. The butter will foam first. Keep stirring until it turns golden brown. You will know it’s ready when it smells nutty. This step adds a rich flavor to your cookies. Mix the dry ingredients gently. Overmixing can make cookies tough. You want a soft dough. Chill the dough for about 30 minutes. This helps the cookies stay thick when baking. Chilling makes a big difference in texture. For icing, you can adjust the milk amount. More milk makes it thinner. Less milk makes it thicker. Add vanilla extract for extra flavor. This simple step makes the icing even better. Drizzle it over cooled cookies for a sweet finish. {{image_2}} If you want to skip the nuts, just leave out the chopped pecans. This way, everyone can enjoy these cookies, even those with nut allergies. The dough will still be rich and tasty without them. You can change the spices to fit the season. Try using pumpkin spice for fall or ginger for a warm, cozy flavor. These tweaks can make your cookies fresh and exciting. Don’t be scared to get creative! For a new taste, swap out brown sugar with coconut sugar or maple syrup. Both options add a unique flavor that can surprise your taste buds. Just remember that the texture might change slightly with these sweeteners. Enjoy experimenting! You can keep these cookies fresh by placing them in an airtight container. They will stay good for up to 5 days. This is perfect for enjoying them throughout the week. Just make sure the cookies are fully cooled before you store them. To save some cookies for later, freeze the unbaked cookie balls or the baked cookies. Place them in a freezer-safe bag. They can stay in the freezer for up to 3 months. When you need a sweet treat, you can bake them straight from the freezer. Just add a few extra minutes to the baking time. If you want to enjoy your cookies warm and soft again, you can reheat them. Place them in the oven at 350°F for about 5 minutes. You can also use the microwave. Just heat for 10-15 seconds. This way, they stay soft and delicious, just like when they came out of the oven. Yes, just omit additional salt from the recipe. Salted butter can add a nice flavor, but it may change the overall taste. I prefer unsalted for better control over the saltiness. Underbake slightly to retain moisture. This helps keep the cookies soft and chewy. Also, consider chilling the dough for 30 minutes before baking. Chilling prevents spreading and adds a great texture. You can use flax eggs or applesauce for an egg-free version. For a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use 1/4 cup of applesauce as a substitute for one egg. Both options work well! This recipe gives you delicious cookies with a rich brown butter flavor. You learned about the key ingredients and how to make the dough, filling, and icing. I shared tips to help you achieve the best texture and flavor. Remember, you can change ingredients if needed and store cookies properly. Now, gather your ingredients and start baking. Enjoy the warm, tasty cookies with friends and family!

Brown Butter Cinnamon Roll Cookies

Indulge in the deliciousness of Brown Butter Cinnamon Roll Cookies! This unique twist on traditional cookies combines rich brown butter with a sweet cinnamon filling, making each bite a heavenly experience. Discover easy-to-follow steps and create 24 mouthwatering cookies that are perfect for sharing or enjoying at home. Click through for the full recipe and impress your friends and family with these irresistible treats!
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Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup chopped pecans (optional)

For the Cinnamon Filling:

1/4 cup unsalted butter, softened

1/2 cup brown sugar, packed

1 tablespoon cinnamon

For the Icing:

1 cup powdered sugar

2-3 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

Prepare the Brown Butter: In a skillet over medium heat, melt the butter. Continue cooking until it turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool slightly.

    Make the Cookie Dough: In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Mix until smooth. Add the eggs and vanilla extract, mixing well.

      Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg until uniform. Gradually add the dry mixture to the wet ingredients, stirring until just combined. If using, fold in the chopped pecans.

        Prepare the Cinnamon Filling: In a small bowl, mix the softened butter, brown sugar, and cinnamon until well combined.

          Assemble the Cookies: Preheat the oven to 350°F (175°C). Scoop a small amount of dough (about 1 tablespoon) and flatten it in your hand. Place a small dollop (about 1/2 teaspoon) of the cinnamon filling in the center, then fold the edges over to seal and roll it back into a ball. Repeat with remaining dough and filling.

            Bake the Cookies: Place the filled balls on a lined baking sheet about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

              Make the Icing: While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzle-able.

                Finish with Icing: Once the cookies are completely cool, drizzle the icing over the top of each cookie.

                  Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 cookies

                    - Presentation Tips: Arrange the cookies on a decorative plate and sprinkle some extra chopped pecans on top for added crunch and visual appeal. Consider serving with a warm cup of coffee or tea for a delightful treat!