Cinnamon Roll Cookies
Equipment
Ingredients
Cinnamon swirl
blonde brown sugar (soft)
120 g
unsalted butter (softened)
90 g
ground cinnamon
10 g
fleur de sel
1 g
Cookie dough
unsalted butter
120 g
white sugar
120 g
brown sugar
40 g
egg (beaten)
55 g
all-purpose flour
220 g
baking soda
2 g
baking powder
2 g
fleur de sel
4 g
vanilla paste
3 g
milk chocolate (chopped)
170 g
Instructions
Prepare cinnamon swirl
Mix softened butter with blonde brown sugar, cinnamon and salt.
Make brown butter
Brown the 120 g butter until nutty and let it cool slightly.
Mix cookie dough base
Combine brown butter with white and brown sugars, then add beaten egg and vanilla paste.
Add dry ingredients and chocolate
Mix in flour, baking soda, baking powder and salt. Fold in chopped milk chocolate. Do not overwork.
Marble with cinnamon swirl
Add cinnamon mixture and fold very roughly to create a marbled effect.
Portion and freeze
Form 80–90 g balls and freeze 30–45 minutes.
Bake cookies
Bake at 165 °C fan for 13–15 min until edges are golden and centers still soft.
Cool and finish
Cool 10 min on sheet then sprinkle a pinch of fleur de sel.
Original recipe
Storage
Store in airtight container. Cookies freeze well; thaw at room temperature.
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