Soft and Gooey Cinnamon Roll Cookies
I've never thought about making cinnamon rolls in the form or a cookie, but now that i've done it, it makes so much sense! They're soft and gooey like cinnamon rolls, but requires less ingredients and less time! Perfect!
Ingredients
Cinnamon Paste
- 30 g butter
- 1 tsp cinnamon
- 2 tsp brown cane sugar or granulated sugar
Batter
- 30 g unsalted butter
- 20 g coconut oil or unsalted butter
- 0.5 dl brown cane sugar
- 0.5 dl granulated sugar
- 0.5 dl light syrup
- 1 medium egg
- 0.25 tsp vanilla extract
- 2 dl all purpose flour
- 0.25 tsp baking powder
- pinch of salt
Cinnamon Sprinkle
- 0.5 tsp cinnamon
- 1 tsp granulated sugar
Instructions
Cinnamon Paste
- Mix butter, cinnamon and sugar into a cream.30 g butter, 1 tsp cinnamon, 2 tsp brown cane sugar
- Klick out small dots, about 0.5 tsp per dot, of the cream onto a parchment paper and place it in the freezer while preparing the dough.
Batter
- In a bowl, mix melted butter, melted coconut oil, sugars and syrup well. I use this syrup:30 g unsalted butter, 20 g coconut oil, 0.5 dl brown cane sugar, 0.5 dl granulated sugar, 0.5 dl light syrup
- Add egg and vanilla extract and mix until smooth and well combined.1 medium egg, 0.25 tsp vanilla extract
- Add flour, baking powder, and salt and mix until combined. Do not over mix.2 dl all purpose flour, 0.25 tsp baking powder
- Fold in frozen cinnamon dots and refrigerate the batter for about 30 min.
- Preheat the oven to 175 C and line a baking sheet with parchment paper.
- Scoop about 1.5 tbsp of the batter onto the parchment paper and repeat with remaining batter. Make sure there is about 5 cm space between all the cookies since they will spread while baking.
- Mix cinnamon and sugar in a small bowl and sprinkle it over all the cookies.0.5 tsp cinnamon, 1 tsp granulated sugar
- Bake for 11 min, then remove from the oven and cool for 10 min.