Cinnamon Swirl Sweeties
  • Dough:
  • ¾ cup butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla
  • 2½ cups pastry flour (or all-purpose flour)
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ⅛ tsp salt (just a pinch)
  • Spread:
  • 2 tbsp brown sugar, packed
  • 2 tbsp butter, softened
  • 1 tsp cinnamon
  1. To make dough, beat butter and brown sugar in bowl of stand mixer until fluffy. Add egg and vanilla, mix well. In a separate bowl, whisk together remaining dough ingredients. Add dry mix, in batches, to butter/sugar mixture. Stir until thoroughly mixed. Divide dough in half and shape into two discs. Wrap separately in plastic and refrigerate for at least one hour.
  2. While dough is chilling, make cinnamon spread by combining all ingredients in a small bowl until well blended. Set aside until dough has firmed. Allow to stand at room temperature for about 15 minutes before rolling out dough. Between waxed or parchment paper, roll out discs into two rectangles (approx. 12 x 10 inches). Spread cinnamon butter onto rectangles. Finally, roll up prepared dough lengthwise (start rolling at longest end). Wrap 'logs' in plastic wrap and refrigerate for about 30 minutes.
  3. Once firm, remove from wrap and slice log into ¼ inch thick cookies. Bake at 375 degrees on parchment lined baking sheet for about 10 minutes. Allow to sit on cookie sheet for one minute before moving to wire racks to cool completely.
Recipe by My Wife's Muffin at