Cinnamon Roll Cookies
Equipment
Ingredients
Cookie Dough
plain flour
370 g
cream of tartar
2 tsp
baking soda
1 tsp
ground cinnamon
3 tsp
salt
0.5 tsp
unsalted butter (softened)
220 g
granulated sugar
260 g
large egg
1 piece
large egg yolk
1 piece
vanilla extract
2 tsp
Cinnamon Sugar Coating
granulated sugar
70 g
ground cinnamon
2 tsp
Cream Cheese Topping
cream cheese
180 g
double cream
115 g
icing sugar
90 g
vanilla extract
1 tsp
Instructions
Preheat oven and prepare trays
Preheat the oven to 180°C and line baking trays with parchment paper.
Cream butter and sugar
Beat the butter and granulated sugar together until light and fluffy.
Add eggs and vanilla
Mix in the egg, egg yolk and vanilla extract until smooth.
Add dry ingredients
Add the plain flour, cream of tartar, baking soda, ground cinnamon and salt, and mix until a soft dough forms.
Prepare cinnamon sugar coating
In a small bowl, mix the granulated sugar and ground cinnamon for the coating.
Form and coat cookie balls
Roll the dough into 65g balls and roll each ball in the cinnamon sugar mixture.
Bake the cookies
Place on the trays, flatten slightly and bake for 10 minutes. Leave to cool completely.
Prepare cream cheese topping
Beat the cream cheese, double cream, icing sugar and vanilla extract together until thickened.
Pipe topping onto cookies
Transfer to a piping bag and pipe swirls onto the cooled cookies.
Original recipe
Storage
Store in airtight container. Best enjoyed within 3 days for optimal texture.
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