Cinnabon Roll Spiral Cookies!!!
Delicious spiral cookies that taste like a cinnamon roll!! Fun to make!! :)
- Ready In:
- 1 cup Butter Flavor Crisco
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons cinnamon
Inside cinnamon mixture
- 4 tablespoons sugar
- 1 tablespoon cinnamon
Outside cinnamon mixture
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 2 cups powdered sugar
- 4 -5 tablespoons heavy cream
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 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.
- 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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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.Reply
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