The aroma of cinnamon rolls in a batch of cookies? This combo is too good to ignore

What really sets these cookies apart from a classic recipe is their texture. They don't try to be crisp all the way through, or totally soft. The aim is to achieve a cookie that holds together, with a soft, almost melt-in-your-mouth center.

Butter and sugar are whipped to a creamy base, then egg and vanilla bring suppleness to the dough. Flour is added just enough to give structure, without making the cookie too dense. Resting in the refrigerator is a key step: it allows the dough to firm up and prevents the cookies from spreading too much when baked.

The result is a thick, long-lasting cookie that remains melt-in-the-mouth even after cooling.

Cinnamon cream is more than just an aromatic addition. It adds both taste and a real visual signature thanks to the marbling. Coarsely mixed into the dough, it creates irregular spirals reminiscent of the inside of cinnamon rolls.

Blonde vergeoise (or brown sugar) gives a warmer, slightly caramelized note, which goes perfectly with the cinnamon. This combination reinforces the cookie's regressive side, without making it too sweet.

It's this cream that makes all the difference, transforming a classic cookie into a version inspired by the famous cinnamon brioche.

The baking time is deliberately short. Around 11 minutes at 350°F/180°C is enough to obtain a cookie that's just set on the edges, but still tender in the center. When they come out of the oven, the cookies may seem a little fragile, but they firm up slightly as they cool.

It's important not to overbake, otherwise you'll lose the textural contrast that makes this recipe so interesting. An overcooked cookie would become dry, and depart from the "cinnamon roll" spirit.

The cream cheese glaze adds the final gourmet touch. It's reminiscent of that found on traditional cinnamon rolls, with a soft, slightly creamy texture. Powdered sugar adds just the right amount of sweetness, while vanilla rounds things out.

This glaze is applied once the cookies have cooled completely, to prevent it from melting. It's not obligatory, but it clearly contributes to the balance of the recipe. Without it, the cookies remain good, but lose a little of their identity.