Cinnamon roll cookies

Ingredients for 1 servings:

• 60 g butter, soft
• 50 g cream cheese
• 140 g sugar
• 1 packet of vanilla sugar
• 1 egg yolk
• 180 g flour
• 1 pinch of baking powder
• 2 tbsp butter, liquid
• 2 tsp, heaped cinnamon powder

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 42 minutes

with sugar and cream cheese, makes about 40 cookies

For the dough, mix the butter and cream cheese in a bowl using the whisk attachment of a hand mixer. Stir in 80g of sugar, the vanilla sugar, and the egg yolk. Mix the flour and baking powder, sift them over the mixture, and stir them in. Roll the dough out between two layers of cling film into a rectangle (approx. 20 x 30 cm). Peel off the top layer of cling film. Brush the dough with melted butter, mix the remaining sugar with the cinnamon in a small bowl, and sprinkle generously over the dough. Set aside about 1 tablespoon of cinnamon sugar on a large plate. Using the film, roll out the dough rectangle from the narrow side, roll the dough roll all around in the remaining cinnamon sugar, wrap tightly in the film, and refrigerate for 3 hours. Preheat the oven to 180°C (top/bottom heat), line a baking tray with paper. Unwrap the dough roll, cut into slices approximately 1/2 cm thick, and place them on the tray. Bake the cookies on the middle rack for 12 minutes until light golden brown. Remove the cinnamon rolls and let them cool on a wire rack. This makes about 40 cookies.