Christmas - cinnamon cookies

Ingredients for the doug:

• 150g butter (lactose-free if necessary)  
• 100g Frusano Corn Sugar
•  pinch of salt 
• 250g flour (plus a little more for rolling out)
• 1 egg 

Ingredients for the filling:

• 5 tablespoons Frusano Corn Sugar
• 1 tablespoon cinnamon

Preparation:

1. Flour, organic grain sugar - corn sweetness of Frusano and salt on a work surface. Put the butter in slices around the heaped ingredients, press a hollow in the middle and put the egg in. Carefully knead the ingredients from the outside to the inside to a fine and even dough
2. Place the dough in a cling film and chill for 1 hour.
3. In the meantime, for the cinnamon sugar, mix the organic grain sugar - corn sweetness of Frusano with the cinnamon.
4. Divide the cooled dough into 2 halves. Put one half back in the refrigerator until further processing. Roll out the other half into a rectangle on a floured work surface and spread about 1/3 of the cinnamon sugar evenly over the whole dough.
5. Then carefully roll the dough completely on the long side. To make sure that the roll holds when cutting, make sure that it is rolled a little firmer and more compact.
6. Cut the cinnamon roll evenly into slices with a floured knife and place it on a grid or baking tray lined with baking paper. Do the same with the rest of the dough.
7. Bake the cinnamon rolls in a preheated oven at 180 °C top/bottom heat (or 160 °C with fan oven) on the middle shelf for about 10-15 minutes until golden brown.
8. Sprinkle the still warm cookies with some cinnamon sugar and let them cool down.