When the scent of cinnamon, butter, and vanilla fills the kitchen, you know: the most wonderful time of the year is here. These cinnamon crescents are simply a must for me during the Christmas season – they look like little croissants, taste wonderfully like cinnamon rolls, and instantly bring a cozy atmosphere to the cookie plate. Whether as a sweet accompaniment to Advent coffee, as a gift, or simply to enjoy yourself: these little crescents are love at first bite.
I discovered this Cinnamon Crescent Cookie Recipe from Emma on her blog Emma's Lieblingsstücke several years ago. I found them and immediately fell in love! These cookies are just so delicate and cute, and they taste fantastic too! Like cinnamon rolls!
I only made a few minor adjustments to develop my own recipe. I replaced some of the flour with ground almonds and used brown sugar as well as white sugar for the filling.
What are your favorite Christmas cookies? Tell me in the comments!
Did you know that there are two different types of cinnamon? There's a distinction between the "original" Ceylon cinnamon and the "Chinese cinnamon" Cassia cinnamon.
Ceylon cinnamon is also known as the "real" or "original" cinnamon and comes from Sri Lanka or southern India. Ceylon cinnamon tastes a little more refined, more aromatic and less spicy because it contains less cinnamaldehyde than cassia cinnamon. Cinnamon is also said to have many health benefits that apply almost exclusively to Ceylon cinnamon. Ceylon cinnamon is rich in antioxidants and thus has an anti-inflammatory effect. There are studies that show that Ceylon cinnamon reduces "bad cholesterol" and increases "good" cholesterol and can therefore improve blood values. Ceylon cinnamon also has a blood sugar stabilizing effect and type 2 diabetics in particular can reduce their blood sugar levels with 0.5 - 2 teaspoons of Ceylon cinnamon a day.
Cassis cinnamon, on the other hand, is much cheaper and is usually used in processed foods. You will also often come across cassis cinnamon on the spice shelf in the supermarket. Cassis cinnamon is produced in southern China and contains a much higher concentration of coumarin. An overdose of coumarin can lead to headaches, nausea and dizziness. Just one teaspoon of cassis cinnamon often reaches the recommended maximum coumarin limit, so cinnamon lovers should be particularly careful about which cinnamon they choose.
Advertisement (Affiliate): For these reasons I prefer to use this Ceylon cinnamon to reap the health benefits and enjoy the aromatic, “real” cinnamon taste.
Are you now in the mood for Christmas baking, Advent and coziness? Then I've already shared some recipes here on “sizzling & frizzling”.
I have already shared the following Christmas cookie recipes with you:
You can find all the Christmas recipes summarized in the category Christmas.
[trp_language language="de_DE"] https://youtube.com/shorts/tIGfUvR7pf0?si=IfLFlSAqo2o7Nz5T [/trp_language] [trp_language language="en_US"] https://youtube.com/shorts/2pFYAAhgSdo?si=jmdkVpwF97ElasSX [/trp_language]These sweet cinnamon crescent cookies look like little croissants and taste deliciously like cinnamon rolls – slightly crispy on the outside, soft and aromatic on the inside. Depending on the size of the cut, you can bake large or small crescents, perfect for any cookie plate. Cute, fragrant, and simply irresistible – a true highlight of any Christmas baking!
Place all the ingredients for the dough in a large mixing bowl. Knead the dough into a cookie dough – first with a hand mixer (with dough hooks) and then by hand. Refrigerate the dough for at least one hour.
Mix all the filling ingredients together in a small bowl. If the butter wasn't soft enough and the filling doesn't seem spreadable, briefly microwave it.
Preheat the oven to 350 °F (180 °C), top / bottom heat.
Take about a quarter of the dough out of the refrigerator and roll it out thinly and as circularly as possible on a piece of parchment paper. Spread a quarter of the filling over the dough; it doesn't need to go all the way to the edge.
Use a pizza cutter or a large knife to cut the dough into "pie slices." If you cut it into 16 slices, you'll get larger cinnamon crescent cookies. If you cut the dough into 24 slices (each eighth roughly divided into thirds), the cinnamon rolls will be smaller and cuter. Then, roll each slice from the outside toward the center.
Line a baking tray with parchment paper and spread the cinnamon crescent cookies on it.
For the egg wash, whisk the egg yolk with the milk and brush it onto the cinnamon crescent cookies. Then bake them in the oven for about 17 minutes.
When the cinnamon crescent cookies are golden brown, remove them from the oven and let them cool completely before storing them in a cookie box.
servings 24
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
This recipe yields 96 cookies (if you cut the dough into 24 "cake pieces" for smaller, cuter cookies). 4 cookies make one serving.
