Cinnamon Roll Cookie

Cinnamon Roll Cookie


Say ‘cinnamon’ and my senses are on high alert. Cinnamon is by far my most popular spice and I use it therefor in many of my recipes. As you’ll probably already know, cinnamon rolls are really my kind of thing. Often the term ‘you can wake me up for this’ is used as an effect to reinforce all sorts of matters. Well, for a cinnamon roll you can really wake me up. At any time of the day, it doesn’t matter, as soon as the odeur of cinnamon is spread throughout the house I’m out of control and I can’t wait to grab one or two. Many sometimes are asking me the question: ‘Do you never get tired of those rolls even once? No, a cinnamon roll never bores me. Wherever I am, when I see a or smell cinnamon roll I’m totally won over.

A cinnamon roll is usually eaten at breakfast or as a snack. But this does not go far enough to me, even in the evening I want to enjoy this delicacy. For that reason, I got the idea to make a cinnamon roll cookie. Delicious with our cup of tea in the evening, just as a treat, after being busy all day.

This cookie equals the cinnamon roll at any point in taste: full, harmonious and rich. It is super crispy on the outside, wich, in turn takes care of a wondeful bute, and the core is sensational tender and soft as befits a cookie of this order. The cinnamon gushes out so to speak when you take a bite and the taste experience is at least as large as that of its big brother.

An uncomplicated and very delicious cookie that serves excellent as a replacement for the cinnamon roll, for those moments when you are in need of convenience, awaken yourself with it, whether it is during the day, evening or at night.


Kaneelrol Koekje


Recipe Cinnamon Roll Cookie

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 14 Pieces

Recipe Cinnamon Roll Cookie


  • 200 gr flour
  • 100 gr cold unsalted butter
  • 50 gr caster sugar
  • ½ egg
  • 2 tbps milk
  • 2 tbps baking powder
  • ¼ tsp salt
  • 75 gr dark brown sugar
  • 1 tsp cinnamon


  1. Mix in a bowl the flour, caster sugar, baking powder and salt.
  2. Cut the butter into small cubes and add them to the flour mixture.
  3. Mix the butter with a fork with the flour until crumbly.
  4. Add the egg and milk and knead by hand until a dough.
  5. Roll out the dough on a floured surface into a rectangle about 35 x 15 cm.
  6. Mix the brown sugar and cinnamon in a small bowl and sprinkle the dough slice with it (Attention !! Leave approx. 1 cm free at one long side. This is necessary to stick and close the dough role later on).
  7. Lay the dough on your working counter with the long side in front of you (the side with the 1 cm free should be on the far side).
  8. Roll up the dough gently, seal it at the free edge and wet with a little water.
  9. Wrap the rolled-up dough in plastic film and let rest for at least 30 minutes in the fridge.
  10. Meanwhile, preheat the oven to 175°C or 350°F (no hot air !!).
  11. Line a baking sheet with parchment paper.
  12. Remove the dough role from the fridge and cut off the tips. These you do not use.
  13. Cut the dough role into pieces of about 2 cm wide.
  14. Place the dough parts with the flat-side up on the baking sheet and bake for 15 minutes.
  15. Let them cool for 5 minutes on the baking sheet and then let them cool completely on a rack.


The preparation time does not include the rest time of 30 minutes.

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