In a large bowl, combine the butter and caster sugar until creamy. Add the egg and a pinch of salt.

Stir into a buttery mixture. Add the sifted flour.

Whisk well. You should end up with a smooth dough. Cover it with a piece of plastic wrap and put the dough in the fridge for 15 minutes to chill and set.

In the meantime combine the cassonade (or brown sugar) and the cinnamon.

Transfer the dough onto a floured surface and knead it for a minute. Add extra flour if necessary. Roll the dough out gently into a nice rectangle. It should be about ⅕-inch (5 mm) thick. Sprinkle with the sugary cinnamon mixture.

Carefully start rolling the dough up. If it is too sticky, put it in the fridge again for a couple of minutes. Wrap it up tightly in plastic wrap.

Put it in the fridge for 30 minutes to chill and set. After that, remove the cling film and cut the dough roll into even slices.

Place the slices on a baking paper lined baking tray. Bake the cookies in a preheated oven at 356°F (180°C) for 14 to 16 minutes.

Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.