Reviewed: Dec. 2, 2009

these are unbeleivably yummy! i chilled the dough, but had problems rolling it as it kept cracking, so i just gathered it up and started handling it til it was a bit softer. made sure i had plenty of flour down on the counter before rolling. i brushed the excess flour off before laying down the filling. i rolled it nice and tight, and chilled again for about an hour. this made it easier to slice. i didn't dollop any of the filling. i used it all inside the cookie. these will definitely grace my sweet table at christmas! Oh, i used all butter, i didn't have any shortening.

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weeble

Cooking Level: Expert

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Reviewed: Nov. 23, 2009

These cookies are not only incredibly delicious, but incredibly beautiful as well. Many people that I shared these with could not stop eating them...there were only a couple who didn't care for these. I made the dough exactly as written, except that I didn't have any butter-flavored shortening, and used plain instead. I rolled each half of the dough out, and poured half of the filling on each piece. After rolling it into a log, I put it in the freezer for 10-15 minutes. I cut it into slices, totally skipped the dallops of filling on the cookie sheet, and they were perfect. It is very important to cool the cookies on the cookie sheet for about 7 minutes so that the filling can harden up again...if you take the cookies off too soon, the filling will fall out, and the cookies will not look as pretty. It is also important to keep putting the dough rolls in the freezer in between sheets of cookies. All together, this is an incredible recipe that I will make again! Thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Oct. 4, 2009

Wonderful cookies! I divided the dough into four, because my counter tops are small, and wouldnt have had room to roll them out, so I was wishing I had a little more filling, other than that, they were great. So chewy right out of the oven. This recipe is a keeper.

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ROSEPUDDN

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 23, 2009

The flavor & texture of these cookies are much more than 5 stars-these are incredible!! I did make changes to the baking method but I just can't bring myself to knock off a star because of it. I didn't do the dollop, just spread the entire mixture on the dough, rolled up & put in the fridge for 2 hrs before slicing. I baked on an ungreased sheet. Mine took 14 min per sheet. I need a little practice on the rolling, as I only got about 24 big cookies-I would've preferred them to be smaller. I'll keep practicing, tho! Thank you so much for this recipe LEEMA!!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Sep. 17, 2009

really good, but the baking process needs more tweaking ...dough fell apart when i tried to cut into i inch pieces

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Adilah

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Reviewed: Sep. 4, 2009

What a great cookie!!! I did what was recommended by others. I ued 1 cup of butter for the cookies because I did not have shortening. I refrigerated the dough overnight, and after I spread the filling and rolled the dough back up, I refrigerated it for another hour or so. I did not save any filling to put on the cookies, I used it all for the inside. I baked them at 350 for about 8 minutes. Everybody loved them. They fill the house with the sweet scent of cinnamon and sugar. Great cookie!!

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SKOONUS

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Reviewed: Jul. 18, 2009

I followed the directions exactly but did not have a good turn out. Trying to get the dough to roll out flat and then roll up, and then slice was a complete disaster. In the end my husband had to complete the job because I was getting so frustrated. The cookies tasted decent, but not worth making again, even if I could have gotten them to look all pretty.

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truedrue

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Reviewed: Jul. 15, 2009

Mmm great cookies! The flavor is delicate; not too sweet. They remind me of a cinnamon roll. The cookies are cakey and light. In terms of the method, I had to chill my rolled logs for about an hour to make it easier to work with; I think that helped. I also tried some without rolling (filling) and they were just fine. I didn't put extra filling below or above the cookie. Next time I might just make them sugar cookies unfilled and make a cinnamon flavored icing. After baking a few fell apart, so a tip: if you do roll them, I found that a fatter, more tightly rolled log made a prettier swirl that most importantly held up while cooling. I cooled them some on the sheet, too, and I think that helped.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 20, 2009

So this recipe is great. It did make me laugh though. I used to work for Borders (the bookstore) and they used to bake cinnamon scones in their cafes that tasted exactly like this cookie! I would change two things with this recipe... I would add cinnamon chips in next time and not bother with the rolling, instead I would make them into small triangles. They would make perfect cinnamon scones!

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Kasey

Cooking Level: Expert

Home Town: Moultonborough, New Hampshire, USA

Living In: Gainesville, Florida, USA

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Reviewed: May 18, 2009

These were amazing! Like other reviewers, I didn't put any cinnamon mixture on the pan - rather I put it all inside and used a powdered sugar glaze someone suggested. I also chilled the dough after making, and after rolling them so they were easier to cut (a sharp knife worked just fine). I served these at my first house party last weekend, and they were a hit!

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vtelf03

Cooking Level: Expert

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Reviewed: May 15, 2009

Incredibly good, tender and sweet! Deserves 10 stars! Thank you so much for this recipe. It was also very easy to make. I was worried when I saw how soft the dough was, but chilling for an hour as instructed did the trick. I made icing for these cookies, but after tasting how sweet they are, decided icing was overkill. My husband put icing on his own cookies only and the rest of us were happy with them plain. Absolutely beautiful cookies with a lovely texture. (I only had plain shortening & added all filling to inside of cookies,otherwise no changes to recipe.)

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KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

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Reviewed: Apr. 30, 2009

This recipe was good, but one change I made needed me to do lots of tweaking, and I'll have to re-do the recipe. I didn't like the thought of using shortening, let alone butter-flavored shortening. So, I used a half cup of applesauce instead. Well, it added too much liquidity, and after leaving the dough in the fridge for an hour, the dough was WAY too doughy. We had to add a lot more flour to it, and as a result, the dough didn't have as much flavor as it could have. So, with some tweaking, this could be a great recipe.

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Randy Finger

Cooking Level: Expert

Living In: Elk Grove, California, USA

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Reviewed: Apr. 20, 2009

Very good cookie and easy to make, Looked so cute too. I drizzled some glaze on as well.

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Ang D.

Cooking Level: Expert

Home Town: Marietta, Ohio, USA

Living In: Buffalo, New York, USA

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Reviewed: Feb. 9, 2009

Pretty good cookie, but there's a lot of effort put in for what comes out. Definitely be sure to chill the dough after putting on the melted butter/brown sugar, otherwise there will be a lot of mess. And I needed to make two servings of the melted concotion to fit all the dough. Barely enough of the dollops, which definitely makes the cookie better! I might try with the frosting next time, but these cookies are surely not for those trying to keep down calories.

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Hayley

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Reviewed: Dec. 14, 2008

Wow! My husband and I made 15 different types of cookies, all recipes from this website. This cookie was by far the BEST of all of them. We didn't do the dollop of cinnamon sugar on the cookie sheet; just concentrated all of the mixture in the rolls. They came out perfect! Soft, chewy, delicious and a nice looking addition to the Christmas Cookie tray!

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reilsmom

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 28, 2008

Super yummy!

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Missy

Cooking Level: Expert

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Reviewed: Jun. 19, 2008

wow i totally invented these on my own too... the only things i do differently: *sometimes ill make a powdered sugar glaze *if it's for me, ill use i can't believe its not butter spray instead of butter for the middle...less calories...hoo-rah *if it's for my brother who is a teenage boy who enjoys a fast metabolism, i brown the butter for the inside...makes it caramelly.

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