Method
- 1
1) In a large bowl, combine the butter and caster sugar until creamy. Add the egg and a pinch of salt.
- 2
2) Stir into a buttery mixture. Add the sifted flour.
- 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.
- 4
4) In the meantime combine the cassonade (or brown sugar) and the cinnamon.
- 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) 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) 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.
- 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.
- 9
9) Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.
