Category Archives: Cookies

Little cinnamon gifts from the kitchen

This weekend I will visit my oldest (not literally!) friend in Berlin. I know her since I was 11 years old and managed to survive school together with her :). Afterwards I left my hometown with her to study in Munich. For 5 years we have been roomies and had an awesome time! Sadly this era had to end when she finished university and I moved in with my boyfriend. Now 585km (yes I looked it up!) are keeping us apart, because she lives in Berlin at the moment. Since I’ve never been to the capital of Germany – shame on me- and I have September off, this is just the perfect occasion to visit her.

I know that my friend enjoys homemade pastries and cakes. But I also know that she is allergic to most things that complete a yummy recipe (like all kinds of nuts, most kinds of fruit). So bringing her a something nice is a bit challenging. I looked through the web for some inspiration and found various recipes for cinnamon rolls which sounded promising. I took what I thought was the best out of them and created my own version. The dough is mostly from this recipe, the filling largely from here and the icing is my own all-time-favourite.

Cinnamon rolls

for the dough:

125g soft butter

50g brown sugar

50g granulated sugar

1 teaspoon cinnamon

1 egg yolk

1/2 teaspoon baking powder

200g whole wheat flour

for the filling:

1 egg white

50g granulated sugar

1 teaspoon cinnamon

for the icing:

50g icing sugar

~5 teaspoons Amaretto liquor

1. Start with the dough by creaming the butter with the sugar. Add the cinnamon and egg yolk. Add the baking powder and flour. Put the dough in the fridge for 10min. During this time you can mix the sugar and cinnamon for the filling.

2. Use 2 sheets of baking paper to roll the dough out to a rectangle of 20x30cm (~9x12inch):place the dough on 1 sheet and put the other one on top. With this method, the dough doesn’t stick to your rolling pin.

3. Remove the paper on the top and spread the egg white over the dough. Sprinkle the sugar-cinnamon mixture smoothly over it. Lift the baking paper from the bottom to roll the dough carefully (maybe the picture helps to illustrate what I mean). To make sure that the roll keeps its shape when you cut it,  put the roll into the freezer for 20-30min (Great idea Stephanie!).

4. Preheat the oven to 175°C (350°F). Carefully cut the roll into 1cm (1/2inch) circles and put them on a backing tray covered with backing paper. Make sure that you keep some space between the cookies, because they’ll rise! Bake them for 15-20min. The longer you let them stay in the oven, the crispier they get.

5. When the cookies have chilled a bit, start with the icing. Slowly mix spoon after spoon of the Amaretto liquor in the icing sugar, until it reaches the desired consistency. Sprinkle it over the cookies.