Cinnamon Roll Cookies

1. 1

   1) In a large bowl, combine the butter and caster sugar until creamy. Add the egg and a pinch of salt.

2. 2

   2) Stir into a buttery mixture. Add the sifted flour.

3. 3

   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.

   15 minutes
4. 4

   4) In the meantime combine the cassonade (or brown sugar) and the cinnamon.

5. 5

   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.

6. 6

   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.

7. 7

   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.

   30 minutes
8. 8

   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.

   14–16 minutes
9. 9

   9) Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.

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