Cinnamon Roll Cookies
Cinnamon Roll Cookies from Belgium. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 1 hr 1 min
- Total
- 1 hr 31 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Cinnamon Roll Cookies is listed as dessert from Belgium. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour250 g
- Butter180 g
- Sugar85 g
- Egg1
- Saltto taste
- Ground Cinnamon9.9 ml
- Sugar30 g
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
In a large bowl, combine the butter and caster sugar until creamy. Add the egg and a pinch of salt.
Step 2
Stir into a buttery mixture. Add the sifted flour.
Step 3
Whisk well. You should end up with a smooth dough. Cover it with a piece of plastic wrap and put the dough in the fridge for 15 minutes to chill and set.
15 minStep 4
In the meantime combine the cassonade (or brown sugar) and the cinnamon.
Step 5
Transfer the dough onto a floured surface and knead it for a minute. Add extra flour if necessary. Roll the dough out gently into a nice rectangle. It should be about ⅕-inch (5 mm) thick. Sprinkle with the sugary cinnamon mixture.
Step 6
Carefully start rolling the dough up. If it is too sticky, put it in the fridge again for a couple of minutes. Wrap it up tightly in plastic wrap.
Step 7
Put it in the fridge for 30 minutes to chill and set. After that, remove the cling film and cut the dough roll into even slices.
30 minStep 8
Place the slices on a baking paper lined baking tray. Bake the cookies in a preheated oven at 356°F (180°C) for 14 to 16 minutes.
16 minStep 9
Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Cinnamon Roll Cookies take?
1 hr 31 min all in — 30 min prep, 1 hr 1 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Baking tray, Mixing bowl, Rolling pin.
How much salt do I put in?
The recipe lists Salt at to taste.
How much sugar?
85 g of Sugar.
How much sugar?
30 g of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.