The dough is rolled between two sheets of parchment into a quarter-inch rectangle, brushed with melted butter and covered in brown sugar and cinnamon.
Rolled up tightly from the long side, it chills for an hour so it can be sliced into clean rounds. There is no icing; the spiral is the decoration.
How to Make It
Dry ingredients
Whisk the flour, baking powder and salt.
Dough
Beat the softened butter and granulated sugar until creamy; beat in the egg and vanilla. Mix in the dry ingredients to form a soft dough.
Rolled flat
Roll the dough between parchment into a rectangle about 1/4 inch thick.
Filling spread
Brush with the melted butter and sprinkle evenly with the brown sugar and cinnamon.
Rolled and chilled
Roll tightly from a long side into a log, wrap and chill 1 hour.
Sliced
Heat oven to 350°F. Slice the log into 1/4-inch rounds and arrange on lined sheets.
Baked
Bake 10 to 12 minutes until the edges are lightly golden. Cool completely.
Why This Recipe Works
- Rolling between parchment means no extra flour dulls the spiral.
- Melted butter glues the cinnamon sugar to the dough.
- A tight roll gives more turns of spiral in each cookie.
- An hour of chilling firms the log enough to slice cleanly.
Ingredient Notes
- Light brown sugar
- A third of a cup, mixed with the cinnamon for the spiral.
- Melted butter
- One tablespoon, brushed on so the filling sticks.
- Baking powder
- Only half a teaspoon, so the cookies stay flat and keep their pattern.
Success Tips
- Leave a thin clean border on the far long edge so the log seals.
- Rotate the log a quarter turn between slices so it keeps its round shape.
- Use a thin sharp knife and wipe it between cuts.
Serving Ideas
Stack them on a plate spiral-side up, or pack them in tins as gifts.
Storage and Reheating
Refrigerate
Keep in an airtight container at room temperature; the wrapped log can also be refrigerated and sliced later.
Frequently Asked Questions
Do these get icing?
No. The cinnamon-sugar spiral is the only finish.
Are they soft or crisp?
Crisp at the edges and tender in the middle, baked just until the edges colour.
