Best 8 Cinnabon Roll Spiral Cookies Recipes

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Embark on a delightful culinary journey as we delve into the realm of delectable treats - the irresistible Cinnabon Roll Spiral Cookies. These dreamy confections are a harmonious blend of warm, gooey cinnamon and sugar, encased within a buttery, golden crust that crumbles and melts in your mouth with every bite. Ideal for special occasions, festive gatherings, or simply as a sweet indulgence, these spiral cookies capture the essence of comfort and satisfaction. Whether you are a seasoned baker or a novice in the kitchen, let us guide you through the steps to create these irresistible delights, transforming your kitchen into a haven of cinnamon-scented bliss.

Here are our top 8 tried and tested recipes!

CINNABON ROLL SPIRAL COOKIES



Cinnabon Roll Spiral Cookies image

Delicious spiral cookies that taste like a cinnamon roll!! Fun to make and look beautiful on a holiday cookie tray! Merry Christmas and Happy Holidays! Photo by me.

Provided by Kelly Williams

Categories     Cookies

Time 30m

Number Of Ingredients 19

1 cup butter flavor shortening, i use crisco
1 cup firmly packed dark brown sugar
2 large eggs
1 Tbl. vanilla
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 tsp. cinnamon
INSIDE CINNAMON MIXTURE:
4 Tbl. sugar
1 Tbl. cinnamon
OUTSIDE CINNAMON MIXTURE:
1 Tbl. sugar
1 tsp. cinnamon
GLAZE:
2 cups powdered sugar
4-5 Tbl. heavy cream
1 Tbl. melted butter
1 tsp. vanilla

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.

CINNABUN COOKIES



Cinnabun Cookies image

These cookies are a big hit with my family and friends. They are so delicious!

Provided by LEEMA

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 13

½ cup butter, softened
½ cup butter flavored shortening
1 cup light brown sugar
½ cup white sugar
2 eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup brown sugar
¼ cup butter
2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 17 g, Cholesterol 20.5 mg, Fat 7.2 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 117.7 mg, Sugar 8.7 g

CINNAMON ROLL COOKIES



Cinnamon Roll Cookies image

These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.

Provided by cmiller2011

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 2h37m

Yield 16

Number Of Ingredients 8

2 ¾ cups all-purpose flour, plus more for rolling out dough
1 teaspoon baking soda
½ teaspoon fine salt
½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 large eggs
2 tablespoons ground cinnamon, or as desired

Steps:

  • Sift together all-purpose flour, baking soda, and salt in a bowl.
  • Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
  • Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
  • Bake in the preheated oven until lightly golden around the edges, about 12 minutes.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 35.9 g, Cholesterol 38.5 mg, Fat 13 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 201.5 mg, Sugar 18.9 g

MINI CINNAMON ROLL COOKIES



Mini Cinnamon Roll Cookies image

Intense cinnamon flavor fills this yummy cross between a snickerdoodle and a cinnamon roll. They taste best with a cup of freshly-brewed coffee. -Mary Gauntt, Denton, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
1-3/4 cups sugar, divided
3 large egg yolks, room temperature
1 tablespoon plus 1 teaspoon honey, divided
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon ground cinnamon
8 ounces white baking chocolate, chopped

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.

Nutrition Facts : Calories 185 calories, Fat 9g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 111mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

CINNABON COOKIES



Cinnabon Cookies image

Clever cinnamon-bun cookies that taste like a cross between cinnamon toast and the ever-popular mall-bought dessert! Very addictive! Serve along with my Perfect Cream Cheese Frosting for dunking.

Provided by Harley Seashell Pri

Categories     Dessert

Time 28m

Yield 36 serving(s)

Number Of Ingredients 11

1/2 cup butter, soft
1/2 cup Butter Flavor Crisco
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla
1 tablespoon cinnamon
3 cups self-rising flour
1/2 cup brown sugar
1/4 cup butter
2 teaspoons cinnamon

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 ROLL COOKIES



Cinnamon Roll Cookies image

These spiced cookies are crisp on the outside and slightly softer inside, with a delicious cinnamon-sugar coating and a heaping spoonful of creamy glaze on top. Inspired by cinnamon rolls, the cookies make the sweetest addition to any holiday cookie box.

Provided by Food Network

Categories     dessert

Time 1h25m

Yield about 40 cookies

Number Of Ingredients 14

4 3/4 cups all-purpose flour (see Cook's Note)
2 tablespoons ground cinnamon
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 cups confectioners' sugar
1/2 cup heavy cream
3 tablespoons whole milk, plus more as needed

Steps:

  • For the cookie dough: Preheat the oven to 375 degrees F and line 2 to 4 baking sheets with parchment (use 2 if you're baking in batches, 4 only if you have them). In a medium bowl, whisk the flour, cinnamon, baking powder and salt to combine.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well to fully incorporate and scraping the bowl well after each addition. Add the vanilla and mix to combine. Add the dry ingredients in 2 to 3 additions, mixing to incorporate and gently scraping the bowl before continuing.
  • Cover the dough loosely with plastic wrap. Working with a few pieces at a time, divide the dough into heaping tablespoon pieces, rolling each into a ball. Then roll each dough ball into a strand about 7 inches long. Starting at one end, form each dough strand into a spiral; it should look like a cinnamon roll when seen from above.
  • For the cinnamon-sugar coating: In a small bowl, stir together the granulated sugar and cinnamon to combine. Gently press the top of each dough spiral into the sugar mixture, giving it a slight all-over coating, then transfer to the prepared baking sheets. Leave at least 1/2 inch between each spiral and stagger the rows. Bake until the cookies are browned and crisp, 18 to 20 minutes. Transfer to wire racks to cool completely.
  • For the glaze: In a medium bowl, whisk together the confectioners' sugar, cream and milk; the glaze should be thin enough to easily flow off a spoon.
  • Spoon 1 to 2 teaspoons of glaze in the center of each cookie, using the back of your spoon to spread it slightly and allowing it to drip down the sides naturally (see Cook's Note). Let set for 30 minutes at room temperature for the glaze to firm up. The cookies can then be stored in an airtight container in a single layer for up to 1 week.

CINNAMON ROLL COOKIES



Cinnamon Roll Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h40m

Yield 22 to 30 cookies

Number Of Ingredients 15

2 sticks (1 cup) salted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon grated nutmeg
3 tablespoons salted butter, melted
1 tablespoon ground cinnamon
1/4 cup granulated sugar
2 cups confectioners' sugar, plus more if needed
5 tablespoons whole milk
2 tablespoons salted butter, melted, plus more if needed
1 teaspoon maple extract

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.

EASY CINNAMON ROLL COOKIES



Easy Cinnamon Roll Cookies image

Add these cinnamon roll cookies to your party's menu that are made using Betty Crocker® cookie mix - a tasty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 20

Number Of Ingredients 9

1 pouch Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1/4 cup Gold Medal™ all-purpose flour
1 egg
1 tablespoon butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup powdered sugar
1 tablespoon milk

Steps:

  • In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
  • In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
  • Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
  • Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 107 mg

Tips:

  • For the best results, use cold butter and cream cheese. This will help the cookies hold their shape and prevent them from spreading too much.
  • Be sure to cream the butter and cream cheese together until they are light and fluffy. This will help the cookies be tender and flavorful.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Roll the dough out to a 12x16 inch rectangle. This will ensure that the cookies are the right size.
  • Spread the filling evenly over the dough. This will help prevent the cookies from being too dry or too sweet.
  • Roll the dough up tightly, starting from the long side. This will help the cookies hold their shape.
  • Chill the dough for at least 30 minutes before slicing and baking. This will help the cookies hold their shape even more.
  • Bake the cookies until they are golden brown. This will ensure that they are cooked through.

Conclusion:

These cinnamon roll spiral cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are sure to be a hit with your family and friends.

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