Cinnamon roll cookie
The basic dough for the classic tvorogli pechenye cookie from Uzbekistan is very pleasant to work with. It is soft and springy and very similar to scone dough. I immediately thought of a classic cinnamon roll for this week’s variation. I kneaded a little ginger in the dough for an extra spicy kick and used dark brown sugar with cinnamon to roll in the cookie. What I pulled out of the oven was delicious! This spiral cinnamon biscuit has the lush stickiness of a cinnamon bun and the inside is just as nice and soft. But when you bite into this cinnamon roll cookie you also get a satisfying crunch.
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cinnamon roll cookie
for about 15 cookies
125 grams (1 stick + 1 tbs) soft butter
125 grams (½ cup + 1 tbs) cottage cheese
½ egg, beaten
200 grams (1 scant cup) flour
pinch of salt
1 teaspoon powdered ginger
⅛ teaspoon baking powder
5-6 tablespoons dark brown muscovado sugar
1 teaspoon cinnamon
With a mixer beat the butter with the cottage cheese together well.
Beat in the egg.
Add the flour, salt, ginger and baking powder.
Roll out the dough to about 15 x 20 cm / 6 x 8 inches. Mix the sugar with the cinnamon. Keep 2 tablespoons of the mixture apart and sprinkle the rest on the dough. Press in the sugar and roll up from the long side. Roll the outside of the dough in the rest of the sugar mixture to cover evenly. Wrap in cling film and leave to rest in the refrigerator for about 1 hour.
Preheat the oven to 175°C / 350°F. Cut the roll into slices of about ½ cm / ⅕ inch and place on a cookie sheet covered with baking paper.
Bake the cinnamon roll cookies in the middle of the oven for 15-20 min. until golden brown. Remove from the oven and let cool on the cookie sheet.
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