Best 7 Cinnabon Roll Spiral Cookies Recipes

MINI CINNAMON ROLL COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well., Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar., Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

CINNABON ROLL SPIRAL COOKIES

Steps:

• 1. 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. *If little cracks happen, just smooth with your fingers as you roll. 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. HINTS: Remember, be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly. Also, I found it easier when you slice them, to 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.

CINNAMON ROLL COOKIES

Steps:

• For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
• For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

CINNABUN COOKIES

Steps:

• In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
• On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
• Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

CINNABON ROLL SPIRAL COOKIES!!!

Steps:

• 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.

CINNAMON SWIRL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

CINNABON COOKIES

Steps:

• Oven 375°.
• Cream together; the first 4 ingredients.
• Beat in the eggs.
• Add the vanilla, cinnamon, and the flour.
• Cover the dough and place in the fridge to chill for 1 hour.
• Combine the filling ingredients and place in the microwave.
• heat until butter melts.
• Mix thoroughly.
• Divide the dough into two equal portions.
• Roll each out into a 12 x 6-inch rectangle.
• Spread half of the filling onto each rectangle.
• Roll each lengthwise into a log.
• Cut into 1-inch slices.
• Place each coookie onto a greased cookie sheet about an inch or so apart.
• Bake for 8-10 minutes.
• Let cool slightly before removing from the pan with a spatula.
• *I find it is easier to slice the rolls of dough if you first put them into the freezer for a few minutes.