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Cinnabon Roll Spiral Cookies: A Taste of Nostalgia

The scent of cinnamon baking always takes me back to Saturday mornings as a kid. My mom would be in the kitchen, humming along to oldies, and the aroma of her homemade cinnamon rolls would fill the house. These Cinnabon Roll Spiral Cookies capture that same cozy, comforting feeling in a perfectly portioned, delightfully simple package. They’re like a mini cinnamon roll in cookie form, and trust me, they disappear fast!

Recipe Overview

Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 4 hours, 38 minutes (including chilling)
Servings: 48
Yield: 4 dozen
Dietary Type: Vegetarian

Ingredients

For the Cookie Dough:

1 cup Butter Flavor Crisco (or other solid shortening)
1 cup firmly packed dark brown sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon

For the Inside Cinnamon Mixture:

4 tablespoons granulated sugar
1 tablespoon ground cinnamon

For the Outside Cinnamon Mixture:

1 tablespoon granulated sugar
1 teaspoon ground cinnamon

For the Glaze:

2 cups powdered sugar
4-5 tablespoons heavy cream
1 tablespoon melted butter
1 teaspoon vanilla extract

Equipment Needed

Large mixing bowl
Small mixing bowls
Electric mixer
Measuring cups and spoons
Wax paper
Plastic wrap
Cookie sheets
Butter-flavored cooking spray
Wire racks
Piping bag or zip-top bag (optional, for glaze)

Instructions

Prepare the Cinnamon Mixtures: In separate small bowls, thoroughly combine the ingredients for both the Inside Cinnamon Mixture (4 tablespoons sugar and 1 tablespoon cinnamon) and the Outside Cinnamon Mixture (1 tablespoon sugar and 1 teaspoon cinnamon). Set aside. It’s important to keep these separate to ensure the right layering of flavors.
Cream Together Shortening and Sugar: In a large mixing bowl, combine the 1 cup of Butter Flavor Crisco and 1 cup of firmly packed dark brown sugar. Using an electric mixer, beat until the mixture is well blended and creamy. This step is crucial for achieving a tender cookie.
Incorporate Eggs and Vanilla: Beat in the 2 large eggs and 1 tablespoon of vanilla extract into the creamed mixture until everything is very well blended and the batter appears light and fluffy.
Combine Dry Ingredients: In a separate small bowl, whisk together the 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 1/4 teaspoons of ground cinnamon. This ensures that the leavening and spices are evenly distributed throughout the dough.
Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredient mixture to the creamed mixture, mixing well after each addition until just combined. Be careful not to overmix, as this can result in tough cookies.
Shape the Dough: Turn the dough out onto a sheet of wax paper. Gently spread or pat the dough into a 9×7 inch rectangle. Don’t worry if it’s not perfectly shaped; you can adjust it later.
Add Inside Cinnamon Mixture: Sprinkle the Inside Cinnamon Mixture evenly over the entire surface of the dough rectangle.
Roll the Dough: Starting from one of the longer sides, carefully roll up the dough jelly-roll style into a tight log. Be gentle and avoid cracking. If cracks appear, smooth them out as you go.
Coat with Outside Cinnamon Mixture: Dust all sides of the rolled-up dough log with the Outside Cinnamon Mixture, ensuring it’s evenly coated. This creates a beautiful, flavorful crust.
Chill the Dough: Wrap the dough log tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the dough to firm up, making it easier to slice and preventing the cookies from spreading too much during baking.
Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Lightly spray cookie sheets with butter-flavored cooking spray (or line with parchment paper).
Slice the Cookies: Using a sharp knife, cut the cold dough log into approximately 1/4-inch thick slices. It’s okay if you can’t slice them perfectly thin.
Arrange on Baking Sheets: Place the sliced cookies onto the prepared cookie sheets, leaving about an inch of space between each cookie.
Bake: Bake for 8 minutes, or until the cookies are lightly browned on top. Watch them carefully, as baking times may vary depending on your oven.
Cool Slightly: Let the cookies cool on the cookie sheets for about 4 minutes before transferring them to wire racks to cool completely. This prevents them from breaking apart while still warm.
Prepare the Glaze: While the cookies are cooling, prepare the glaze. In a medium bowl, whisk together the 2 cups of powdered sugar, 4-5 tablespoons of heavy cream, 1 tablespoon of melted butter, and 1 teaspoon of vanilla extract. Adjust the amount of heavy cream to achieve a thick yet pipeable consistency.
Glaze the Cookies: Once the cookies are completely cool, drizzle or pipe the glaze over each cookie. For a more professional look, transfer the glaze to a piping bag or a zip-top bag with a corner snipped off.

Expert Tips & Tricks

Crisco vs. Butter: Using Butter Flavor Crisco (or another solid shortening) gives these cookies a slightly softer texture and helps them hold their shape better during baking compared to using all butter. However, you can substitute butter if you prefer a richer flavor, just be sure to chill the dough very well.
Rolling Technique: Be gentle when rolling the dough. If it starts to crack, smooth the cracks out with your fingers. Roll slowly and evenly to create a uniform log.
Slicing Ease: I find it easier to let the slice rest on the knife blade when transferring them to the cookie sheet. This helps prevent them from falling apart. If they do fall apart a bit, don’t worry, just gently push them back together on the baking sheet. They’ll bake up just fine!
Glaze Consistency: The key to a perfect glaze is the consistency. Start with 4 tablespoons of heavy cream and gradually add more until you reach a thick, yet easily spreadable (or pipeable) texture.
Make-Ahead Tip: The dough log can be made several days in advance and stored in the refrigerator. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the dough log for up to a month. Thaw it in the refrigerator overnight before slicing and baking.

Serving & Storage Suggestions

These Cinnabon Roll Spiral Cookies are best enjoyed fresh, when the glaze is still slightly soft. They are perfect with a cup of coffee, tea, or a glass of cold milk.

To store, keep the cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to a month. To thaw, simply place them on a wire rack at room temperature for a few hours. If desired, you can gently warm them in the oven or microwave before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	120 kcal	N/A
Total Fat	5.2g	8%
Saturated Fat	2.2g	11%
Cholesterol	12.5mg	4%
Sodium	46.5mg	1%
Total Carbohydrate	17.1g	5%
Dietary Fiber	0.4g	1%
Sugars	10.7g	N/A
Protein	1.1g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. You may need to add a little extra liquid to the dough to achieve the correct consistency.
Dairy-Free: Use a dairy-free butter alternative in place of the butter-flavored Crisco and melted butter. Substitute a plant-based milk like almond or oat milk for the heavy cream in the glaze.
Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon mixtures for a warmer, more complex flavor.
Nuts: Sprinkle chopped pecans or walnuts over the inside cinnamon mixture before rolling up the dough for added texture and flavor.
Citrus Zest: Add a teaspoon of orange or lemon zest to the dough for a bright, refreshing twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular butter instead of Butter Flavor Crisco?
A: Yes, you can! Using butter will give the cookies a slightly richer flavor. Just make sure to chill the dough very well to prevent excessive spreading during baking.

Q: Why is it important to chill the dough?
A: Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also firms up the fat, preventing the cookies from spreading too much in the oven.

Q: My glaze is too thick/thin. How can I fix it?
A: If the glaze is too thick, add a little more heavy cream, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.

Q: Can I freeze the baked cookies?
A: Yes, you can freeze the baked cookies. Allow them to cool completely, then place them in a single layer on a baking sheet and freeze for about 30 minutes. Once frozen, transfer them to an airtight container or freezer bag. This will prevent them from sticking together.

Q: What if I don’t have time to chill the dough for 4 hours?
A: While a longer chill time is ideal, you can get away with chilling the dough for a minimum of 2 hours. The longer the dough chills, the easier it will be to slice and the better the cookies will hold their shape.

Final Thoughts

These Cinnabon Roll Spiral Cookies are a delightful treat that’s perfect for any occasion. They’re easy to make, incredibly delicious, and sure to be a hit with everyone who tries them. So, gather your ingredients, preheat your oven, and get ready to experience the cozy, comforting flavors of cinnamon rolls in a fun and portable cookie form. Don’t be afraid to experiment with variations and substitutions to create your own signature version. Happy baking!

Cinnabon Roll Spiral Cookies!!! Recipe