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Make these cinnamon honey bun cookies and watch your guests ooh and aah.

Pastry chef and blogger Irvin Lin has a new cookbook out that will have you reaching for the nearest sheet pan. Love to bake? Like elaborate projects? Grab a copy of Marbled, Swirled and Layered and get ready to impress some folks! Start with these wonderfully simple cinnamon honey bun cookies. 

I took these cookies to a holiday cookie swap years ago. The host, a fellow food blogger, let me know that she had invited a number of other food bloggers, which, in turn, made me feel the pressure to bring my A game. Not that food bloggers are judgmental, but you always want to present your best when faced with folks who write and make food for an Internet audience. Luckily these cookies more than did the trick and were snapped up quickly by everyone.

Make sure the butter for the cinnamon filling is truly at room temperature or even slightly warmer than that. It makes spreading the filling so much easier.

You can make and freeze this cookie dough for future baking. Once it’s been frozen for an hour, place the log in a labeled zip-top plastic bag. Slice and bake cookies at your convenience. The dough should keep for up to 2 months in the freezer.

Reprinted with permission from Marbled, Swirled and Layered