Cinnabon Roll Spiral Cookies Recipes

CINNAMON-SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
• Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
• Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

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.

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.

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.

CINNAMON SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.