Cinnamon Roll Cookies
These cinnamon roll cookies have all the cozy swirls of a classic cinnamon bun but with a festive twist. Each cookie is baked with a spiced swirl inside, then finished with a rim of melted chocolate and praline crumb to look just like little tree trunks. They are rustic, cute, and perfect for gifting or serving on a holiday cookie plate. Every bite gives you buttery cookie, sweet cinnamon, and a crunchy chocolate-nut edge that makes them extra special.
Ingredients:
Cookie dough:
225 g unsalted butter, room temperature
200 g granulated sugar
1 medium egg
1 tsp vanilla paste
400 g plain flour
½ tsp salt
Cinnamon filling:
75 g unsalted butter, room temperature
75 g granulated sugar
3 tbsp ground cinnamon
Coating:
150g dark chocolate, melted
Crushed pralines crumbs or nuts
Instructions:
To make the dough, start by creaming the butter and sugar together until pale and fluffy. Beat in the egg, followed by the vanilla paste. In a separate bowl, mix together the flour and salt, then gradually add this to the butter mixture until a soft dough forms. Divide the dough into two portions and roll into a log shape.
Prepare the cinnamon filling by mixing butter, sugar, and ground cinnamon until it forms a smooth, spreadable paste. Place the dough on top of a large piece of parchment paper and then place another piece on top and roll between the paper. Roll the dough out approx. 20cm x 45cm. Peel the parchment paper off once the approximate size is achieved. Now spread evenly with half the cinnamon filling, and roll it up tightly from the short edge into a log. Wrap in parchment paper and chill the log for at least 30 minutes in the freezer to firm it up before slicing. Repeat with the second portion of dough.
When ready to bake, preheat the oven to 180°C. Slice each log into 1/4 inch rounds and arrange the cookies on parchment/silicone lined baking trays, leaving a little space between them as they spread slightly. Bake for 12-15 minutes, or until the edges are lightly golden, then allow them to cool completely on the trays. I liked my cookies to be crunchy and crisp so I bake at 100°C for further 10-15minutes. (Don’t cut the cookies too thick as it will take longer to bake)
For the tree trunk effect, melt the chocolate and let it cool slightly so it’s not too runny. Brush the edges of each cooled cookie with the melted chocolate, then immediately roll or dip the edges into finely crushed nutty praline crumb. The chocolate will help the crumb stick and create a crunchy bark-like coating. Leave the tops exposed so the cinnamon swirl shows through like tree rings. Set the cookies on parchment until the chocolate is firm before serving.