Cinnamon Roll Cookies
Buttery French cookies swirled with fragrant cinnamon sugar and studded with chunks of milk chocolate – the perfect autumn comfort treat.
Equipment
Ingredients
Cinnamon Swirl
blonde vergeoise (soft)
120 g
unsalted butter (room_temperature)
90 g
ground cinnamon
10 g
fleur de sel
1 g
Cookie Dough
unsalted butter
120 g
white sugar
120 g
brown vergeoise
40 g
beaten 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
Make cinnamon filling
Mix the room-temperature butter with the blonde vergeoise, cinnamon, and fleur de sel until smooth. Set aside.
Make brown butter
Cook 120 g butter until it turns nutty brown and smells fragrant. Let it cool slightly.
Combine wet ingredients
Mix the cooled brown butter with both sugars, then add the beaten egg and vanilla paste.
Add dry ingredients
Add the flour, baking soda, baking powder, and fleur de sel. Mix until just combined, then fold in the chopped milk chocolate.
Create marbled effect
Add the cinnamon mixture to the dough and gently swirl to create a beautiful marbled pattern. Do not overmix.
Shape and chill
Form dough into 80-90 g balls and freeze for 30-45 minutes to set.
Bake cookies
Bake at 165°C fan for 13-15 minutes until edges are golden but centers remain soft.
Cool and finish
Cool on the tray for 10 minutes, then sprinkle with a pinch of fleur de sel.
Original recipe
Storage
Store in an airtight container. Frozen dough balls can be baked straight from frozen, adding 2-3 minutes to baking time.
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