Cinnamon Roll Cookies
A weekend Belgium dessert. Ready in about 1 hour 18 minutes. Difficulty: more effort.
- 1 hr 3 minPrep (about)
- 15 minCook (about)
- 1 hr 18 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 9 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 6 oz unsalted butter
- 3 oz superfine sugar Shopping tip: Superfine sugar (UK: caster). Regular sugar works.
- 1 egg
- 1 oz brown sugar
Spices & seasonings (2): salt, ground cinnamon
- Pinch salt
- 2 tsp ground cinnamon
How to make it
Steps in our own plain words.
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1) In a large bowl, mix the butter and caster sugar until creamy.
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Add your egg and a pinch of salt.
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2) Stir into a buttery mixture.
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Add the sifted flour.
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3) Whisk well.
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End up with a smooth dough.
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Cover it using a piece of plastic wrap.
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Put your dough in the fridge for 15 min to chill and set.
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4) In the meantime mix the cassonade and the cinnamon.
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5) move the dough onto a floured surface.
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Knead it for a minute.
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Add extra flour if necessary.
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Roll the dough out into a nice rectangle.
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It should be around ⅕-inch (5 mm) thick.
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Sprinkle with the sugary cinnamon mixture.
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6) start rolling the dough up.
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If it's too sticky, put it in your fridge again for a couple of minutes.
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Wrap it up tightly in plastic wrap.
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7) Put it in your fridge for 30 min to chill and set.
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Remove the cling film.
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Cut the dough roll into even slices.
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8) Place your slices on baking paper lined baking tray.
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Bake the cookies in a heat the oven at 356°F.
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Keep going for 14 to 16 minutes.
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9) Let your baked cinnamon roll cookies cool down before eating or wrapping them up.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.