Brown Sugar Cinnamon Roll Cookies
My brown sugar cinnamon roll cookies are a cross between my Mom’s sugar roll cookies and a classic French Palmier.
Whenever my Mom as baking pies she would use up any extra pastry to make her sugar roll cookies. She spread a thin layer of softened butter over the pastry , then it sprinkled with cinnamon and brown sugar. The pastry was then rolled up and cut to make pinwheel shaped cookies.
For my brown sugar cinnamon roll cookies, I’ve taken inspiration from a palmier and used puff pastry instead of my Mom’s pie pastry. For the filling I’ve added just a hint of cardamom to complement the cinnamon, and finely chopped walnuts for a bit of crunch.
The puff pastry results in a wonderfully crisp, flaky cookie, full of buttery, cinnamon goodness, with a hint of cardamom and just the right amount of sweetness.
These brown sugar cinnamon roll cookies are a perfect treat when you need a little sweet pick me up to have with a cup of tea or coffee!
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 tablespoon butter melted
- ⅓ cup brown sugar
- ⅓ cup finely chopped walnuts
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground cardamom
- water
Instructions
- Defrost puff pastry as per package instructions
- In a small bowl, combine brown sugar cinnamon and cardamom. Set aside.Finely chop the walnuts until they're just a bit bigger than grains of salt.Melt the butter
- Roll out puff pastry into a 9-by-12-inch rectangle. Brush the pastry with the melted butter. Next, sprinkle with the finely chopped walnuts followed by the cinnamon, cardamom sugar mixture.
- Sprinkle the buttered pastry with the finely chopped walnuts
- Next sprinkle with the cinnamon, cardamom sugar mixture.
- Starting from the long edge, quickly but gently roll the dough into a tight log. Using your finger, dot a little water along the long edge and press gently so the seam stay together. Refrigerate dough for 15-20 minutes, until slightly firm.
- When ready, Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
- Remove the dough from the refrigerator and cut crosswise into 1/2-inch-thick slices and place 1 inch apart on the cookie sheet.
- Bake until deep golden and crisp, about 12-15 minutes. Allow cookies to cool for 1minute before transferring to a wire rack to completely cool.
