I love a good old cinnamon roll. I buy them and I make them. In fact I’ve got the perfect recipe for a Cinnabon copycat Cinnamon Roll. However, while the traditional Cinnamon Roll is easy enough to make, it does need a little bit of patience because a good dough needs time to rise. If you’re feeling up to it and if you have the time, here’s my recipe for Best Ever Cinnamon Rolls. Otherwise, meet the Cinnamon Roll Cookies, which has all the flavours of a Cinnamon Bun but in a buttery shortbread cookie form.
What you need to make Cinnamon Roll Cookies
- Pantry – Caster Sugar,Vanilla, Plain Flour and Cinnamon Powder
- Fridge – Butter
Easy does it..
- Mix butter vanilla and caster sugar in a mixer with paddle attached until light and fluffy. Add flour and mix on low until it resembles coarse wet sand.
- Form into a dough and shape into a square. Wrap in plastic and set aside for 15 minutes to rest. Unwrap dough and roll to a rectangle about 1cm thick.
- For the filling, melt extra butter then mix with brown sugar and cinnamon.
- Spread the filling evenly on top of the sugar dough up to 1 cm to the edges. Roll tightly into a log and slice into portions about 2cm thick.
- Place cookies in a baking tray lined with baking paper. Bake in a preheated oven for about 15 minutes or until cookies are golden.
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Cinnamon Roll Cookies
16
servings10
minutes15
minutesIngredients
150 g softened Butterl
1/4 cup Caster Sugar
1/2 teaspoon Vanilla Essence
1 2/3 cup Plain Flour
- Cinnamon Filling
1/4 cup Brown Sugar
30 g melted Butter
15 teaspoon Ground Cinnamon
Directions
- Preheat oven to 160°C. Line a baking tray with baking paper. In a mixer with paddle attachment, mix together on medium speed butter caster sugar and vanilla until light and fluffy. Add the flour and mix on low until it resembles coarse sand that clumps together, about 2 minutes.
- Turn out dough into a floured surface and shape into a disc or square. Wrap in plastic and let it rest for 10 minutes in the fridge if it’s a warm day or in the counter. Use a rolling pin to roll into a rectangle about 2 cm thin. Trim the edges for a neat straight finish.
- Spread the dough evenly with the prepared cinnamon butter filling right up to near the edges, leaving about 1 cm space.
- Starting from the longer side, roll the dough with filling, into a tight log. Slice into portions about 2cm thick. Place sliced cookies in a baking tray lined with baking paper, leaving a little bit of space in between each to allow for spreading.
- Bake in a preheated oven for about 15 minutes or until golden. Dust with icing sugar if desired.
- Cinnamon Butter Filling
- Mix together melted butter, cinnamon and brown sugar
Notes
- Keeps for about 2 weeks in an airtight container, room temperature.
