Zimtschnecken Kekse - German Cinnamon Roll Cookies
You will love every bite of these chewy, buttery, and delicious German cinnamon roll cookies (Zimtschnecken Kekse).
Servings 40 cookies
Calories 50kcal
Equipment
Ingredients
To make the dough
- 200 g all-purpose flour (or 1⅔ cups) plus some more flour, for kneading
- 100 g sugar (or ½ cup)
- pinch of salt
- an egg yolk (use a medium-sized egg)
- 1 teaspoon vanilla extract
- 60 g room-temperature butter (¼ cup)
- 60 g soft cheese (¼ cup) (cream cheese)
For the filling
- 2 tablespoon sugar
- 2 tablespoon cinnamon
- 1 tablespoon melted butter
Instructions
- Combine flour, sugar, and salt in a bowl. Add the egg yolk, vanilla extract, butter, and soft cheese. Use your hands to knead, until the dough is well soft and well combined.
- Place the dough between two pieces of parchment paper and roll it into a rectangle, about 18cm in width x 30 cm for the longest side. This is approximately 7x11 inches.
- Make the filling by mixing cinnamon and sugar in a small bowl. Brush the dough with melted butter and spread the cinnamon sugar on top.
- Tightly roll the dough along the long side into a log. Wrap it in plastic wrap, and refrigerate for at least 3 hours.
- Preheat the oven at 180°C (356°F). Remove the plastic wrap, and slice the dough into small pieces (each about ½ cm or ¼ inch thick).
- Line a baking sheet with parchment paper. Place the cookies on the baking sheet. Leave enough space (about 2.5 cm or 1 inch) between them.
- Bake for 10-11 minutes, remove from the oven, and allow to cool on the sheet for 5 minutes. Transfer them to a wire rack to cool further.
- Serve or keep in airtight cookie jars for later.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 5mg | Sodium: 18mg | Potassium: 10mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.3mg