For the cinnamon speculoos, place all ingredients in the mixing bowl of a food processor and knead with the dough hook until smooth. Wrap the dough in plastic wrap and chill for 30 minutes.
Then roll out the dough on a floured work surface to a thickness of 3 mm and then roll out the shapes with a speculaas roller. Place the cookies on a baking sheet lined with baking paper and bake in a preheated oven at 180 °C for about 10 minutes until golden brown.
Let the baked cinnamon speculoos cool on a cooling rack.