Brown Sugar Cinnamon Roll Cookies

Brown Sugar Cinnamon Roll Cookies

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.

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Prep Time: 10

Cook Time: 12

Refrigerate dough: 20

Total Time: 42

Course: Cookies

Cuisine: Canadian

Keyword: buttery, cinnamon, flaky

Servings: cookies

Calories: 94kcal

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.

Nutrition

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