Cinnamon Roll Cookies
Crispy cinnamon roll cookies with a caramelised cassonade swirl. Belgian‑inspired, buttery, and irresistibly snappy.
Ingredients
For the cookie dough
- 9 oz plain flour (250 g)
- 6 oz unsalted butter (170 g), room temperature soft
- 3 oz caster sugar (85 g)
- 1 medium egg (without shell: 1.75 oz or 50 g), lightly beaten
- salt
For the cassonade filling
- 2 tsp ground cinnamon
- 1 oz brown cassonade (30 g) or brown sugar
Instructions
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1) In a large bowl, combine the butter and caster sugar until creamy. Add the egg and a pinch of salt.
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2) Stir into a buttery mixture. Add the sifted flour.
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3) Whisk well. You should end up with a smooth dough. Cover it with a piece of plastic wrap and put the dough in the fridge for 15 minutes to chill and set.
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4) In the meantime combine the cassonade (or brown sugar) and the cinnamon.
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5) Transfer the dough onto a floured surface and knead it for a minute. Add extra flour if necessary. Roll the dough out gently into a nice rectangle. It should be about ⅕-inch (5 mm) thick. Sprinkle with the sugary cinnamon mixture.
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6) Carefully start rolling the dough up. If it is too sticky, put it in the fridge again for a couple of minutes. Wrap it up tightly in plastic wrap.
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7) Put it in the fridge for 30 minutes to chill and set. After that, remove the cling film and cut the dough roll into even slices.
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8) Place the slices on a baking paper lined baking tray. Bake the cookies in a preheated oven at 356°F (180°C) for 14 to 16 minutes.
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9) Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.
