In a bowl add the softened butter, brown sugar and cinnamon. Using a hand mixer combine the filling and place in the freezer to chill.

In a second bowl use a hand mixer to whip the softened butter for your cookie dough.

Add sugar to the bowl with butter and cream together using the hand mixer.

Add egg and vanilla to the bowl. Use a hand mixer to incorporate all of the wet ingredients.

Add flour, baking soda, salt, cinnamon, clove and cream of tartar to the bowl of wet ingredients. Stir together the wet and dry ingredients until the dough has just come together and there are no more streaks of flour visible.

In a third and smaller bowl combine the sugar and cinnamon for rolling each ball of dough in before baking.

Using a cookie scoop measure out the dough for each cookie and roll the dough in the cinnamon-sugar coating placing each cooking on to a parchment lined baking sheet.

Remove the bowl of cinnamon roll filling form the freezer and break the filling into small chunks.

Place a chunk of filling in the center of each cookie dough ball, pinching the edges of the cookie together to seal the filling inside. Press an additional 3 or 4 chunks of filling into the top of each cookie dough ball.

Bake in the oven at 350° F for 10 - 12 minutes. When edges are a soft golden brown remove from oven and allow to cool.

Using a spoon push the edges of the cookies back to the center. Allow cookies to cool for 5 minutes and then transfer to a wire cooling rack or enjoy while warm.