1. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl until evenly combined.

2. Beat the softened butter, brown sugar, and granulated sugar in a large bowl until creamy and smooth.

3. Add the egg and vanilla extract, then beat until fully mixed.

4. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

5. Cover and chill the dough for 30 minutes.

6. Preheat the oven to 350°F and line baking sheets with parchment paper.

7. Scoop the dough into 24 portions, flatten each portion slightly, place one soft caramel in the center, and wrap the dough around it completely.

8. Mix the coating sugar and cinnamon in a shallow bowl, then roll each filled dough ball in the cinnamon sugar.

9. Arrange the cookies on the prepared baking sheets, leaving space between each one.

10. Bake for 10 to 12 minutes, until the edges are set and the centers still look soft.

11. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve slightly warm for the best gooey caramel center.