Cinnamon Roll Cookies

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1In a large mixing bowl, mix together the butter and caster sugar until creamy. Add the egg and a pinch of salt.
2. 2Stir into a buttery mixture. Add the sifted flour.
3. 3WhiskWhisk 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.
4. 4In the meantime mix together the cassonade (or brown sugar) and the cinnamon.
5. 5Transfer 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.
6. 6Scatter with the sugary cinnamon mixture.
7. 7Gently 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.
8. 8Put 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.
9. 9Put 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.
10. 10Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.