From Kitchen in the Shire.

CRANK THE HEAT to 375°F/190°C after 10 min. Warm, flaky, sticky, and a little chaotic… These cinnamon “things” weren’t supposed to be a recipe… now they steal the tray every time. I’ll show you how to roll, slice, and bake them hot so the sugar cap snaps and the edges chew. If you’ve seen cinnamon pinwheel cookies or palmiers (the French “elephant ear” puff pastry), these are their pie-crust second cousin once removed… messy swirl, crisp sugar-glass top, and chewy caramel edges and bottoms. Your cardiologist will tell you not to eat them. Your therapist already has a tray waiting for you.

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Ingredient snapshot
Pie-crust style dough with a cinnamon-sugar swirl… baked in butter until the tops snap and the rims caramelize.

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Voiceover: Damon Webb

Timestamps
00:00 – Intro
01:16 – Making the dough.
04:22 – Poll question: What do you call them?
04:53 – Rolling out the dough and filling.
06:58 – Making the log.
08:35 – Slicing the cookies and the secret trick.
10:16 – Oven temps, close-ups, and the taste test.

Full Ingredients:
For the Dough
1 heaping cup (150g) All-Purpose Flour.
1 tsp (6g) Salt.
¼ cup (50g) Sugar.
4½ oz (128g) Lard–Butter Combination. Any fat will do.
½ cup (120ml) Ice Water.
For the Filling
1 stick (113g) Butter, melted.
8 tBsp (100g) Sugar.
3 tsp (8g) Cinnamon.

Hashtags
#cookies #cinnamon #baking #heritagebaking #pastry #cookierecipe #KitchenInTheShire