Cinnabon Roll Spiral Cookies!!!
"Delicious spiral cookies that taste like a cinnamon roll!! Fun to make!! :)"
photo by Artandkitchen
- Ready In:
- 28mins
- Ingredients:
- 16
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
-
Cookie dough
- 236.59 ml Butter Flavor Crisco
- 236.59 ml firmly packed dark brown sugar
- 2 large eggs
- 14.79 ml vanilla
- 709.77 ml flour
- 9.85 ml baking powder
- 2.46 ml salt
- 6.16 ml cinnamon
-
Inside cinnamon mixture
- 59.16 ml sugar
- 14.79 ml cinnamon
-
Outside cinnamon mixture
- 14.79 ml sugar
- 4.92 ml cinnamon
-
Glaze
- 473.18 ml powdered sugar
- 59.16-73.94 ml heavy cream
- 14.79 ml melted butter
- 4.92 ml vanilla
directions
- For both cinnamon mixtures, mix (in separate bowls) well, set aside.
- For cookie dough, combine shortening and dark brown sugar in large bowl.
- Beat til well blended.
- Beat in eggs and vanilla til very well blended.
- Combine flour, baking powder, salt and cinnamon in small bowl.
- Add to creamed mixture, mix well.
- Turn dough onto sheet of waxed paper and spread/pat out to a 9x7" rectangle.
- Sprinkle evenly with Inside cinnamon mixture.
- Roll up jelly-roll style into a log.
- Dust all sides with Outside cinnamon mixture.
- Wrap tightly with plastic wrap.
- Refrigerate 4 hours or overnight.
- Heat oven to 375º, spray cookie sheets with butter-flavored cooking spray.
- Cut cold log into about 1/4" slices. It's ok if you can't slice that thin.
- Bake for 8 minutes or til lightly browned on top.
- Cool on cookie sheets for 4 minutes.
- Then remove from cookie sheets, and cool the rest of the way on wire racks.
- When cool, mix glaze ingredients well using as much or little milk as needed for a thick yet pipeable consistency.
- Pipe glaze over each cookie.
-
HINT:
- Be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly.
- Also, I found it easier when you slice them, let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine!
- Makes 3-4 dozen.
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Reviews
-
These are relly not easy to roll! I had to rolled out the dough on the silicon sheet and used a spatula to lift the dough from the sheet. I also used 2 tablespoon flour more as the dough was too sticky. I had really big eggs, this is maybe the reason but not only...I rolled it out surely thinner.<br/>I divided the dough into two parts and rolled out into two thinner rectangles of 5 to 20 inches. I got 75 pieces of 3 inches each. <br/>I prepared the half of the glaze as this is enough for me.<br/>They came out beautiful and the flavour is delicious. -
These were very good. However I did have alot of trouble with rolling the dough! Now you don't have to have cinnamon buns only for breakfast, you can have them for dessert too! Thanks for the recipe Kelly!!!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
