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When I saw these sticky pecan bites on Lottie + Doof, I knew immediately that I had to make them. I mean, sticky, caramelized cinnamon sugar… how could I say no? And the best part is that they’ve got a genuinely good sweet salty flavour (thanks to a sprinkling of sea salt) that is so hard to resist. I added raisins to the mix because darn it, I love those wrinkly little grapes… and cinnamon + raisins are pretty much a perfect combination. They’re not quite as uniform or pretty as I’d like, but I honestly don’t care because they taste so good.

Here’s the recipe:

Sticky Cinnamon Bites
(adapted from Lottie + Doof, adapted from Chewy, Gooey, Crispy, Crunchy...by Alice Medrich)
Makes 24 smallish bites.

  • 1 cup (4.5 oz) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, plus additional for sprinkling
  • 3/4 cup heavy cream
  • 1/2 cup (3.5 oz) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, very soft
  • 1/2 cup raisins (optional)

Preheat the oven to 400°F. Position a rack in the lower third of the oven. Lightly grease a mini muffin pan (with 24 cups or two 12 cups)

Combine the flour, baking powder, and 1/4 teaspoon salt in a medium bowl and mix together thoroughly with a whisk or fork. Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are entirely moistened and a soft dough has formed; it should not look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm up. Meanwhile, mix together the sugar and cinnamon.

On a lightly floured surface, with a rolling pin, roll the dough to a rectangle 12 by 7 inches and 1/4-inch thick. Spread the dough with the soft butter, and sprinkle with a generous pinch of salt (I like using kosher or sea salt) and the brown sugar. If using raisins, sprinkle them generously on top. Starting at one long side, roll the dough tightly. Cut the dough crosswise into 24 equal pieces. Place each piece in a muffin cup, cup side up.

Bake for 12-15 minutes, until well browned. Immediately turn the cookies out onto a sheet of parchment on a heatproof surface. Serve on the day you make them, or asap.