These cinnamon roll cookies are the perfect slice and bake cookie in every single way. Buttery, rich cookies that taste and look just like your favorite breakfast!
Is there anything better than a cinnamon roll? That fluffy melt-in-your-mouth bread filled with deep cinnamon swirls and topped with all the cream cheese icing. Thinking about it makes my mouth begin to water. There isn’t anything better than a fresh cinnamon roll in the morning.
The trouble is, I want it more than just in the morning. I want it basically all the time. My favorite thing as of late is to make cinnamon roll cookies. They are just as good as a cinnamon roll… sometimes I think they are even better.
Plus with a cinnamon roll cookie, you can slice and bake them whenever without the hassle of making dough every time, because you can make these ahead of time and keep the logs of the cookie kept in the fridge or freezer.
So, let’s say you want a quick dessert fix, but it’s just you at home. You don’t need to worry about making a huge batch of cookies that everyone else will devour on their own the moment they walk in the door. Instead, you make just what you need and save the rest for that next dessert later.
I find that after rolling, the log forms a semi half moon, especially after chilling. Once the cookies bake in the oven, I find they puff enough that they round out again, so you don’t need to worry about that.
While you can make these cinnamon roll cookies without chilling, I highly recommend it. Chilling firms up the swirl so it doesn’t seep out when cutting. The dough is also firmer when chilled which means you can get even cookies every time you cut.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!