Brown Butter Cinnamon Roll Cookie Bar

Cookie Dough

• 10 TBSP (142g) unsalted butter that will be browned
• 1 TBSP milk powder
• 3/4 cup (157g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1 TBSP vanilla extract
• 2 cups + 1 Tbsp (248g) all-purpose flour (leveled and spooned - *see notes below) 
• 2 tsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt

Cinnamon Filling

• 2 Tbsp (28g) unsalted butter that will be browned
• 1/4 cup (55g) dark brown sugar
• 1 Tbsp ground cinnamon
• 2 TBSP all purpose flour
• pinch of salt

Cream Cheese Glaze

• 1 oz (28g) cream cheese, softened
• 1/3 cup (40g) powdered sugar
• 1/4 tsp vanilla extract
• 1 Tbsp milk to thin out the glaze
• pinch of salt

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Cookie Dough

1. Cut the butter into chunks and place it in the pan over medium heat (preferably a light colored pan). As it melts, you’ll see it foam and bubble  keep stirring or swirling the pan every few seconds. After 4–6 minutes, you’ll see brown bits (milk solids) forming at the bottom and the butter will smell nutty, like toasted hazelnuts. As soon as it turns golden brown (not dark brown!), remove it from the heat. Pour into a heatproof bowl, making sure to scrape all the brown bits from the bottom that’s where the flavor is. Let cool for 10 minutes before using in the dough. If you wan you can brown the butter from the cookie dough batter and for the filling (**see notes) 
2. While the brown butter for the cookie dough batter is cooling, in a separate small bowl, stir together the brown butter for the filling,  brown sugar, cinnamon, flour, and a pinch of salt.
3. It should look like a thick paste, not runny. If it’s too loose, add an extra pinch of flour.
4. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
5. In a large mixing bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until smooth.
6. Add the egg, egg yolk, and vanilla extract. Whisk until combined and creamy.
7. In another bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
8. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Don’t overmix this keeps your cookies soft.
9. Using half of the cinnamon filling drop small spoonfuls all over the top of the cookie dough, don’t dump it all in one spot. This helps the filling spread more evenly. Using a spatula or wooden spoon, fold the dough one side of the dough over and drop the rest of the cinnamon filling over the top of the cookie dough.
10. With a large ice cream or cookie scoop, scoop out cookie dough onto the lined pan and spread out evenly with an off set or silicone spatula.
11. Bake for 22–26 minutes until the edges are set and lightly golden, and the center is just slightly underbaked. Let the bars cool in the pan for at least one hour. They will continue to set as they cool.
12. In a separate bowl make the glaze by whisking all the ingredients in the cream cheese glaze. Add additional milk 1 tsp at atime to thin it out to your desired consistency. Glaze over completely cooled bars.

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Notes: 

*How to Measure Flour (Correctly)

Measuring flour properly makes a big difference in how baked goods turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make the cake dry.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

**Brown all the butter at once, then divide it:

• 75% for the cookie dough
• 25% for the cinnamon filling

This ensures consistent flavor throughout the entire recipe while saving time.

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