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Cinnamon Bun Crunch Cookies

Cinnamon Bun Crunch Cookies


For the cookies

1 cup (250 ml) butter, room temperature
3/4 cup (185 ml) sugar
3/4 cup (185 ml) packed brown sugar
2 large eggs
2 tsp (10 ml) vanilla
3 cups (750 ml) all-purpose flour
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) salt

For the filling

1/3 cup dark brown sugar
1/4 cup finely chopped walnuts or pecans
2 tbsp honey or golden syrup


In a large bowl, beat the butter and sugars until well blended. Beat in the eggs and vanilla until fluffy.
In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until the dough comes together. Add additions as described below, or keep plain and decorate with sprinkles when baking.

Divide the dough into two or three pieces, shape each into a log and wrap in parchment paper, twisting each end to seal. Refrigerate until firm, or for up to a week, or freeze for up to six months.

On a lightly floured surface, roll half or third of the dough into 10-inch square.

Sprinkle with about dark brown sugar and walnuts or pecans. Drizzle with honey or golden syrup, and sprinkle with cinnamon. Roll up jelly-roll style, wrap in parchment, refrigerate and slice.

When ready to bake, preheat the oven to 350°F. Slice the dough a quarter-inch thick and place the slices on an ungreased or parchment-lined baking sheet. Bake for 10–12 minutes, until pale golden and set. Transfer to a wire rack to cool.

Originally published in ParentsCanada magazine, November/December 2015.

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