Apparently, Betty Crocker (the brand, not the lady) held some sort of recipe contest, and one Lynette S. won $5,000 with a cookie version of a cinnamon roll. Basically, instead of yeast and flour and such, you use the sugar cookie dough that you make from the Betty Crocker Sugar Cookie mix.
Anyway, Gigi Cakes had changed the directions to the recipe a little; instead of rolling each "Cinna-spin" separately, you roll a big sheet and cut it into slices. Then, she put hers into muffin liners and baked them. It was a twist on a twist on a twist, so to speak. (A twist in triplicate?) I changed the recipe by not rolling as evenly, leading to a much more unattractive end product, and using copious amounts of nonstick cooking spray as opposed to paper liners. Also, I substituted soy milk in place of regular milk in the icing recipe since they were for my lovebunny with the dairy allergy.
He enjoyed these a lot - the pictures in this post are actually from the second time he requested me to make them in two weeks. They really do taste like the cookie equivalent of a cinnamon roll. The cinnamon is in perfect proportion with the sweetness of the cookie and the icing. Plus, if I had taken more time and rolled out the sheet of dough more evenly, they would be supercute to boot.
Andrew reviewed these as the perfect combination of crunchy on the outside and soft and chewy on the inside. He also liked them a lot because of their size; he refers to it as bite-size, but it usually takes me at least two or three bites. Either way, he likes them a lot.
Cinna-spin Cookies
Makes about 20 cookies
1 (1 lb 1.5 oz) pouch Betty Crocker sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons (soy)milk
1/4 teaspoon vanilla
In a large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
Roll dough out onto wax paper and pat or roll into a 12-by-7-inch rectangle; the dough will be a little less than 1/4-inch thick. Cover dough with another sheet of wax paper and chill for at least thirty minutes.
After dough is chilled, preheat oven to 350 degrees. Sprinkle 1 tablespoon cinnamon over the entirety of the dough, making sure to cover all of it. Starting with the long side of the rectangle, roll the dough away from yourself. Be sure to work quickly - the dough will fall apart easily when warm.
Spray about twenty regular-sized muffin cups with non-stick spray or line with paper cups. Slice the cookie dough into twenty or so equal pieces and bake for 13 to 15 minutes. Cool the cookies in the pan for about 5 minutes and then remove to cool completely on a wire rack.
Mix glaze ingredients in a small bowl until smooth. Drizzle over cookies and enjoy!
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