For the Cinnamon Roll Filling

• In a small bowl, combine the softened butter, brown sugar, flour, salt, and cinnamon. Mix until it forms a thick, spreadable paste.
  2 tbsp unsalted butter, 3 tbsp brown sugar, 1 tsp cinnamon, 1 tbsp flour, pinch of salt
• Spread this filling in a thin, even layer on a small baking sheet lined with parchment paper.
• Place the baking sheet in the freezer for about 10-15 minutes or until firm. This will make it easier to break it up into smaller pieces and mix into the dough.

For the Sugar Cookie Base

• Preheat your oven to 350°F and line a large baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  1/2 cup butter, ½ cup granulated sugar, 2 tbsp brown sugar
• Add in the egg and vanilla, mixing until well combined.
  1 egg, 1 tsp vanilla extract
• Add in the flour, baking soda, baking powder, cornstarch, and salt, mixing just until the flour is incorporated.
  1 1/2 cup all-purpose flour, ½ tsp baking soda, ¼ tsp baking powder, ¼ tsp salt, 2 tbsp cornstarch
• Remove the cinnamon filling from the freezer and break it into small, rough pieces.
• Gently fold these pieces into the cookie dough, trying to distribute them evenly without over-mixing. Cover the cookie dough bowl with plastic wrap and chill in the fridge for 1 hour.
• Using a small cookie scoop (about two tablespoons of dough), scoop out equal portions of the dough, roll each one in granulated sugar, and place on the prepared baking sheet.
• Leave about 2 inches between each cookie to allow for spreading.
• Bake for 8-10 minutes or until the edges are set but the centers are still soft.
• Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.

You can have these cookies as is, or check the notes for a delicious glaze!