My Grand-ma-ma's Scuffles (aka Mini Cinnamon Bun Cookies)

Scuffles Recipe Picture

I took a long trip down memory lane today. My grandmother was an amazing baker - she had a repertoire of goods that could make us all run/kick/bite at one another to be the first to sample the latest and greatest coming out of the oven. And these were her cornerstone. We all asked for them every Christmas and she, without exception, delivered every year...

By. The. Bucket.  

SCUFFLES. They're like a mini-cinnamon bun cookie and they're irresistible. Light but buttery and packed with cinnamon and sugar they're best eaten 2-20 at a time.  

Scuffles Recipe Cinnamon Sugar
Scuffles Recipe
Scuffles Recipe
Scuffles Recipe Picture

It's amazing the nostalgia that can be summoned from a familiar taste. Something so intertwined with your childhood it conjures up a multitude of memories. While I can't promise you such reminiscence, I can promise they are delicious. They're also a baked good I don't see on Christmas plates or in cookie exchanges. Bake these up and they just might make you famous with your family and friends. Just a word of warning though, be sure to share. There is a lot of guilt connected with looking down and realizing you ate an entire cookie sheet before they could cool.  



  • 3 cups flour

  • 3 tbsp sugar

  • 0.5 tsp salt

  • 1 cup butter, cubed

  • 0.75 cup milk

  • 2 eggs

  • 2.25 tsp instant yeast 


  1. Mix flour, sugar and salt in stand mixed with paddle attachment. Add butter and mix until small pebbles form (or cut in with pastry cutter). 

  2. Add 0.75 cup milk, eggs, and yeast to bowl. Attach the dough hook attachment and knead until ball has formed and pulled away from the bowl (or combine with spoon and knead dough).

  3. Place in bowl, cover with saran wrap and let stand in refrigerator overnight.

  4. The next day, divide dough into 6 equal parts. Roll dough as you would for pie crust until ~1/8 inch thick.

  5.  In a cup, mix one cup of sugar with 2 tbsp cinnamon. LIBERALLY sprinkle this on BOTH side of your rolled out dough. 

  6. Cut-up dough into 8 wedges using a dough scrapper or knife. 

  7. Roll the wedges, starting from the wide end towards the narrow end. Use your finger to pinch the dough point into the dough and place, face down on cookie sheet. 

  8. Bake for 12 minutes at 350 degrees until browned and cooked through. 



Happy baking! 

James Ede Signature