Cinnamon Roll Stuffed Brown Butter Snickerdoodle Cookies

bluebowlrecipes.com

Cheryl Savage

subheading: For the Brown Butter Snickerdoodles:

1 cup + 1 tbsp salted butter 240 grams - you'll want 191 grams left after browning (13.5 tbsp). See note below.

¾ cup granulated sugar 156 grams

¾` cup dark brown sugar, packed 163 grams

2 large eggs, at room temperature

1 and ½ tsp vanilla

3 cups all-purpose flour, spooned & leveled 390 grams

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp cream of tartar

1 and ¼ tsp cinnamon

¼ tsp nutmeg

⅛ tsp ground cloves

subheading: For the Cinnamon Roll Filling:

6 tbsp salted butter, softened at room temperature

⅓ cup + 2 and ½ tbsp dark brown sugar, packed

2 and ¼ tsp all-purpose flour

1 tbsp + ¼ tsp cinnamon

¼ tsp + ⅛ tsp nutmeg

½ tsp vanilla extract

pinch of salt

subheading: For Rolling:

½ cup granulated sugar

1 tbsp cinnamon

subheading: For the Vanilla Glaze:

¾ cup powdered sugar

1 tbsp maple syrup

1 tbsp milk

pinch of cinnamon, more to taste

1 tsp vanilla extract

Directions at bluebowlrecipes.com

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