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Cinnabun Cookies

SUBMITTED BY: LEEMA      PHOTO BY: COLLEGECHEF1

"These cookies are a big hit with my family and friends. They are so delicious!"
PREP TIME  30 Min
COOK TIME  8 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 3 dozen
    
About  scaling  and  conversions

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup light brown sugar
  • 1/2 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
  •  
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 2 teaspoons ground cinnamon

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2003 by IRENE522
Wonderful taste, just like a true cinnabun. I previous reviewer stated their cookies were a mess and spreaded too much - well my test cookie did the same. So I did it plain on the cookie sheet, without the "dollup of filling on the cookie sheet" and it came out perfect, at 350 degrees F, 8 minutes (1/2 inch slices). And for the true cinnabun experience - a glaze! 1 tb melted butter, 2 tb hot milk, 1 t vanilla, dash of mace, dash of allspice, mix well, then add 1 c powered sugar (keep adding and mixing till desired glaze consistency). Mine received raved reviews!!

10 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2004 by I'm nuts too...
These ROCK!! I had to use my egg substitue (which is a banana mashed with 1 tsp. of baking powder) for the 2 eggs and they still turned out fabulous! I suggest doubling the sugar spread. Instead of going through all of the trouble of flipping the cookie sheet and all that, I just spread a dab on the top of each cookie and that worked great. I also had no problem with the spreading as I took Linda McClean's advice and put the dough in the fridge after I rolled it. Worked fine, and I will seek that topping next time. YUM-YUM! Thanks Amber!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by LINDA MCLEAN
My daughters and I just finished baking our 600 Christmas cookies and this amazing cookie was a first for us. Oh my gosh, the whole house took on the most wonderful smell and the taste was just as fantastic. I did put the dollop of the mixture on the pan and didn't have any problems with spreading. Maybe it was because I chilled my dough after rolling and filling. I like the idea of a sugar glaze, but after baking so many cookies, I'd had enough, but I'll certainly try that next time. Thanks so much Amber!

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 36

Amount Per Serving

Calories: 138

  • Total Fat: 7.2g
  • Cholesterol: 22mg
  • Sodium: 124mg
  • Total Carbs: 17g
  •     Dietary Fiber: 0.5g
  • Protein: 1.5g

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