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Preheat the oven to 350°F.

Let the ready-to-bake cookie dough soften at room temperature for 30 minutes.

While the dough softens, prepare the cinnamon swirl. In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until a smooth paste forms.

Place the softened cookie dough between two pieces of parchment paper. Using a rolling pin, roll out the dough until it is about 1/4-inch thick.

Brush the cinnamon-brown sugar butter mixture evenly over the entire top surface of the rolled-out cookie dough.

Starting from one of the longer sides, carefully roll up the dough into a log, using the parchment paper to assist you.

Using a sharp knife, slice the dough log into individual pieces, approximately 1/2-inch thick.

Gently reshape each sliced piece into a round, cinnamon roll-like shape. They may lose some shape during cutting, so a little reshaping is often needed.

Arrange the shaped dough pieces on a baking sheet lined with parchment paper, spacing them about two inches apart.

Bake for about 17 minutes, or until the edges are golden brown and the centers are set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes.

Once slightly cooled, use a pizza cutter or knife to separate the cookies if they have baked together. Serve warm and enjoy!


Preheat the oven to 350°F.

Let the ready-to-bake cookie dough soften at room temperature for 30 minutes.

While the dough softens, prepare the cinnamon swirl. In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until a smooth paste forms.

Place the softened cookie dough between two pieces of parchment paper. Using a rolling pin, roll out the dough until it is about 1/4-inch thick.

Brush the cinnamon-brown sugar butter mixture evenly over the entire top surface of the rolled-out cookie dough.

Starting from one of the longer sides, carefully roll up the dough into a log, using the parchment paper to assist you.

Using a sharp knife, slice the dough log into individual pieces, approximately 1/2-inch thick.

Gently reshape each sliced piece into a round, cinnamon roll-like shape. They may lose some shape during cutting, so a little reshaping is often needed.

Arrange the shaped dough pieces on a baking sheet lined with parchment paper, spacing them about two inches apart.

Bake for about 17 minutes, or until the edges are golden brown and the centers are set.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 10 minutes.

Once slightly cooled, use a pizza cutter or knife to separate the cookies if they have baked together. Serve warm and enjoy!
