Cinnamon Roll Cookies
Servings: 24 cookies
Ingredients
- 16.5 ounces Refrigerator Sugar Cookie Dough
- ¼ cup Butter
- ½ cup Brown sugar
- 2 Tablespoons Cinnamon
Instructions
- Flour a clean surface and roll out the dough to 1/2" thickness, in the shape of a large rectangle.
- Brush with 1/4 cup of butter on the dough.
- In a small bowl, combine the brown sugar and cinnamon and sprinkle all over the cookie dough.
- Roll the cookie dough into a log, long end to long end.
- Refrigerate for 1 hour or overnight.
- Preheat oven to 350F and remove the cookie dough log from the fridge.
- Line two cookie sheets with parchment paper or silicone liners.
- Trim off the edges (about 2-3") and discard. Slice the remaining dough into 1/4" thick slices.
- Place the slices on a parchment paper-lined cookie sheet (or silicone mat-lined) at least 1" apart.
- Bake for 8-12 minutes, until just slightly golden on the edges.
Notes
- Chill for clean slices: After rolling the dough into a log, refrigerate for at least 1 hour (or overnight). This firms it up and makes slicing easier without squishing the swirl.
- Use unflavored dental floss to slice: For perfect rounds, slide floss under the log, cross the ends over the top, and pull tight. It’s cleaner than a knife and keeps the shape intact.
- Don’t skip the butter brush: Brushing the dough with softened butter helps the cinnamon-sugar stick and creates a gooey, caramelized swirl during baking.
- Watch the bake time: Bake just until the edges are lightly golden. Overbaking can dry them out—these cookies are best when soft and tender.
- Add a glaze for extra flair: Drizzle cooled cookies with a simple vanilla glaze (powdered sugar + milk + vanilla) for a cinnamon roll finish that looks bakery-worthy.