The traditional bizcocha cookie from Ecuador is not really sweet. The dough is a bit brioche-like with lots of butter and yeast. When I was baking them I thought that it might be a good idea to make mini cinnamon rolls from the soft buttery dough. So for my variation I spread sugar, butter and cinnamon over the dough, rolled it up tightly and cut thin slices. In the oven the outside turns crispy and sticky while the inside stays softer. My cinnamon roll cookies look like little snails because they unrolled slightly while baking. I like the quirky look, but if you want neat rolls, follow the recipe below and keep a thin strip of dough free of butter, and press the roll well after rolling. I was very happy with these mini cinnamon rolls. They are just as tasty, but have a little more crunch and… you can eat so much more!
Cinnamon roll cookie
Voor ± 50 cookies
1½ tsp yeast
3 tbs of lukewarm milk
250 g (2 cups) flour
130 g (1¼ stick) butter, at room temperature
25 g sugar
pinch of salt
3 tbs light brown sugar
3 tsp cinnamon
Stir the yeast through the milk and leave for about 5 minutes or until bubbles form.
Put the flour, butter, eggs and salt in a bowl.
Add the yeast mixture.
Knead for about 5 minutes until a soft shiny dough is formed. Add some extra flour if the dough is too sticky or some extra milk if the dough is too dry.
Cover and leave to rise in a warm place for ± 1 hour.
Preheat the oven to 200°C / 400°F.
Roll out to a rectangle of 30 x 40 cm / 12 x 16 inches.
Mix the brown sugar with the cinnamon.
Spread the butter over the dough, but leave 1 piece of ± ½ cm / ¼ inch on one of the long sides uncovered.
Sprinkle the butter with the sugar mixture and roll up from the butter and sugar covered long side. Cut the roll into thin slices of ± ½ cm / ¼ inch and lay them flat on a cookie tin covered with baking paper.
Bake in the middle of the oven for ± 12 min. until golden brown and done.
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