Cinna-spin Cookies Recipe - Allrecipes.com
Cinna-spin Cookies Recipe
  • READY IN ABOUT hrs

Cinna-spin Cookies

Recipe by  

"Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles."

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Original recipe makes 2 -1/2 dozen cookies Change Servings
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  • PREP

    1 hr 10 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Heat oven to 375 degrees F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
  2. 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.
  3. 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.
  4. 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.
  5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
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Footnotes

  • High Altitude (3500-6500 ft):
  • Decrease butter to 1/3 cup.
  • Success:
  • To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies.
  • 2008 © and ®/TM of General Mills
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2008

This cookie is delicious! My husband LOVES cinna-buns and when I made these cookies he went nuts! A couple of tips--- Refrigerate the dough to make it easier to handle. I rolled the dough into ropes on a floured surface with the palms of my hands then pushed into the line of cinnamon and then pulled it away a little and coiled it there ( because the first couple of times I tried to pick up the rope it broke) then carefully transferred to cookie sheet. YuMmY!!!

 
Most Helpful Critical Review
Oct 01, 2008

WAAAY too much work for what you end up with. Sticky dough. Tasted okay, but will not make again.

 

21 Ratings

Sep 09, 2008

My cookies are currently baking in the oven and I'm pondering how I can improve my efforts for my next try as the cookies are spreading out like large disks. I think my butter was a little too soft as I put it in the microwave, it will be room temp next time. I will definately refrigerate the dough as another reviewer suggested prior to handling. I like to use a little powdered sugar in this instance, instead of flour to prevent sticking as it also prevents the dough from becoming too tough when eating. I may even refrigerate the dough before baking to prevent such spreading. I did use parchment paper and not a sprayed pan to prevent this, but I think I just took too long to roll the dough and deal with the cinnamon sugar. I may even try to just roll the whole cookie mix into a rectangle, sprinkle on the cinnamon, roll into a log, refrigerate or even freeze, then cut with a sharp knife to make it even easier to come out with a more uniform and pretty looking cookie. I'm not the best when it comes to intricate or more delicate baking.

 
Sep 18, 2008

Even after chilling the dough, it softened VERY quickly and the ropes broke while I was making them into snakes and coiling them into rounds. During baking, alot of my cookies spread out and lost the coiled look. That said, the cookie itself is very nice and the ones that did turn out (somewhat..LOL) like 'Betty Crockers' looks really pretty. It was alot of work for a cookie mix and I doubt that I will go through the trouble again. THX.

 
Sep 01, 2008

be careful and watch these cookies, as they cook very fast! Quite tasty though, the office loved them!

 
Mar 11, 2009

I did refrigerate the cookie dough for about 30 minutes, then I rolled it out into a rectangle, sprinkled it with cinnamon, rolled it up again, then rolled the cookie roll up in plastic wrap. I then refrigerated the roll for at least an hour, sliced them into 1/2 inch slices and baked them. I think they baked a little better if I flattened them slightly before baking. This was not as time consuming as the initial directions.

 
Sep 21, 2008

These cookies are so pretty and super easy to make. I wanted to refrigerate the dough but as I was in a hurry, I stuck it in the freezer for a few minutes and it worked perfectly. Easy to roll when chilled ( i took the advise of another reviewer and used powdered sugar on my working surface instead of flour. Will make again.

 
Sep 23, 2008

Really moist and chewy. I liked these a lot. However, I did find them a little bit annoying to put together. I followed suggestions and refrigerated dough for a few hours before rolling. Next time I would experience with creating a log that I could just cut into cookies, b/c rolling each one took a while.

 

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Nutrition

  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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