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Coffee Cinnamon Roll Cookies with Brown Butter Cardamom Icing

Perfect for late summer and early fall, these cookies are a cozy twist on the classic cinnamon roll. Coffee infused dough is filled with a swirl of brown sugar cinnamon butter and topped with a light brown butter cardamom icing. The cookies are crisp on the outside and gooey and soft on the inside, making them perfect for cozy fall mornings.
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Prep Time 1 hour
Cook Time 13 minutes
Chill Time 1 hour 6 minutes
Total Time 2 hours
Servings: 16 cookies
Ingredients Method

Ingredients
  

Cookies
  • 2 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 cup salted butter at room temperature
  • ⅔ cup granulated sugar
  • ¾ cup brown sugar
  • 2 Tablespoons espresso powder
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
Cinnamon Filling
  • ¼ cup salted butter softened
  • ½ cup dark brown sugar
  • 2 teaspoons cinnamon
  • 2 Tablespoons all purpose flour
  • 1 teaspoon cornstarch
Brown Butter Cardamom Icing
  • ½ cup salted butter
  • 1¼ cup confectioners sugar sifted
  • ¼ teaspoon cardamom

Method
 

Make the dough
  1. In a small bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
  2. In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar, and espresso powder on medium speed until creamy. Add the eggs and vanilla and beat on medium high speed until combined. Add the dry ingredients to the wet ingredients and beat on low speed until just combined. The dough will be thick and creamy. Set aside.
Make the cinnamon filling
  1. In a small bowl using a rubber spatula, mix together the softened butter, brown sugar, cinnamon, flour, and cornstarch. The mixture should be a spreadable paste. Set aside.
Shape
  1. Place a large piece of parchment paper on a large work surface and flour it heavily. Using a floured rolling pin, roll the dough out on top of the floured parchment into a 9x13 inch rectangle. Spread the cinnamon filling in an even layer on top. Working slowly and carefully, using the parchment paper to help you, roll the dough up lengthwise into a 13 inch log. It may be a little sticky and messy, I use a floured spatula to help push the dough along. Once rolled into a log, wrap it in cling wrap carefully. Let the shaped dough chill in the refrigerator for 1 ½ hours.
  2. Preheat the oven to 375℉. Line two baking sheets with parchment paper or a silicon baking mat. Set aside.
  3. Unwrap the chilled log of dough and place it on a cutting board. Using a sharp knife, cut the log into circles, about 1 inch thick. Place the cookies 2 inches apart on the previously prepared baking sheets. Bake for 12-13 minutes or until browned on the edges, but still a little gooey in the center. Let the cookies cool on the baking sheet for 10 minutes before glazing.
Make the glaze
  1. In a small saucepan, melt the butter over medium heat. Once melted, keep cooking, stirring frequently, and the butter will begin to sizzle and foam. You will start to see brown specks forming. Once the butter has turned amber brown, remove from the heat and let the butter cool in the pan at room temperature for 10 minutes. Once slightly cooled, stir in the sifted confectioners sugar and cardamom. It may look a little split at first, but keep whisking and it should come together.
  2. Using a fork, drizzle the glaze over the cookies. I recommend enjoying warm, but the cooled cookies last up to 5 days sealed in an airtight container at room temperature.