Cinnamon Roll Cookies
- Christmas, Cookies & Pastries, Desserts & Sweets, Germany, Holidays & Seasonal
These Cinnamon Roll Cookies, with their delicious cinnamon-sugar filling and crisp sugar-coated edge, are truly heavenly. A delightful variation of the classic yeast dough pastry, now transformed into delightful cookies! A must-try for those who love the combination of cinnamon and sugar, these Christmas cookies are an absolute delight.
Ingredients you will need for this recipe:
- 300 g all-purpose flour
- 1 teaspoon baking powder
- 200 g butter | at room temperature
- 100 g sugar
- 1 packet bourbon vanilla sugar
- 2 eggs
- 75 g butter
- 150 g brown sugar
- 1 teaspoon ground cinnamon
How to make Cinnamon Roll Cookies:
(1) For the Dough
In a large mixing bowl, combine 300 g all-purpose flour and 1 teaspoon baking powder. Add the remaining ingredients: 200 g softened butter, 100 g sugar, 1 packet of bourbon vanilla sugar, 1 egg, and 1 egg yolk (set aside the egg white for later). Mix everything together into a dough using a dough hook.
Shape the dough into a rectangle and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
(2) For the Filling
Melt 75 g butter in a small pot for the filling. Then add 150 g brown sugar and 1 teaspoon ground cinnamon, then whisk everything together.
(3) Shaping the Cookies
Take the dough out of the plastic wrap and divide it into two equal portions. Roll out each portion into a rectangle on a lightly floured surface. Spread the butter-sugar-cinnamon mixture on them, leaving about 1 cm at the edge. Carefully roll up the dough tightly from the long side of the rectangle. Wrap the finished rolls in plastic wrap and refrigerate for at least 1 hour.
(4) Baking the Cookies
Preheat the oven to 180 °C (top and bottom heat) or 160 °C (convection).
Take the rolls out of the plastic wrap, brush them with the reserved egg white, and coat them thoroughly in white sugar.
Then cut the rolls into slices about 1/2 cm thick and place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
Bake in the preheated oven for about 10 minutes.
Some Recipe Tips:
Storage: Packed in an airtight container, the Cinnamon Roll Cookies will last up to 4 weeks.
Cinnamon Roll Cookies
Course: Cookies & Pastries, Desserts & SweetsCuisine: GermanyDifficulty: Easyabout 100
cookies15
minutes10
minutesThese Cinnamon Roll Cookies, with their delicious cinnamon-sugar filling and crisp sugar-coated edge, are truly heavenly. A delightful variation of the classic yeast dough pastry, now transformed into delightful cookies! A must-try for those who love the combination of cinnamon and sugar, these Christmas cookies are an absolute delight.
Ingredients
300 g all-purpose flour
1 teaspoon baking powder
200 g butter | at room temperature
100 g sugar
1 packet bourbon vanilla sugar
2 eggs
75 g butter
150 g brown sugar
1 teaspoon ground cinnamon
Directions
For the Dough
In a large mixing bowl, combine 300 g all-purpose flour and 1 teaspoon baking powder. Add the remaining ingredients: 200 g softened butter, 100 g sugar, 1 packet of bourbon vanilla sugar, 1 egg, and 1 egg yolk (set aside the egg white for later). Mix everything together into a dough using a dough hook.
Shape the dough into a rectangle and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes.
For the Filling
Melt 75 g butter in a small pot for the filling. Then add 150 g brown sugar and 1 teaspoon ground cinnamon, then whisk everything together.
Shaping the Cookies
Take the dough out of the plastic wrap and divide it into two equal portions. Roll out each portion into a rectangle on a lightly floured surface. Spread the butter-sugar-cinnamon mixture on them, leaving about 1 cm at the edge. Carefully roll up the dough tightly from the long side of the rectangle. Wrap the finished rolls in plastic wrap and refrigerate for at least 1 hour.
Baking the Cookies
Preheat the oven to 180 °C (top and bottom heat) or 160 °C (convection).
Take the rolls out of the plastic wrap, brush them with the reserved egg white, and coat them thoroughly in white sugar.
Then cut the rolls into slices about 1/2 cm thick and place them on a baking sheet lined with parchment paper, leaving some space between each cookie.
Bake in the preheated oven for about 10 minutes.
Notes
- Storage: Packed in an airtight container, the Cinnamon Roll Cookies will last up to 4 weeks.
