Directions: |
Directions:Cookies
Combine cake mix, butter, egg and water with a hand held mixer until everything is nicely incorporated. Chill dough for 20 minutes.
Once dough is chilled, roll dough out on a lightly covered surface into a 9x14 rectangle {or close to}. NOTE: I like to roll my dough out onto a silicone mat to help with clean up.
Filling
Combine the melted butter, brown sugar and cinnamon to create a paste. Spread it out onto the cookie dough rectangle to within 1/4 inch of the edge. Starting on the outside edge, begin rolling the dough tightly toward you into a long log. Once you have the log divide it into 10 or 12 even sections and cut along those lines.
Take each one of the individual slices and pinch the edges together on both sides. This will help to keep the filling inside the cookie. Once you have done that roll the dough into a nice ball and place onto a cookie sheet that has been lined with a silicone mat {or parchment paper}. Return to refrigerator and chill for an additional 20 minutes. Once chilled, bake for 10-12 minutes or until the edges are baked and the middle is set but not hard. Remove from oven. If the cookies have lost their shape use a large round cookie cutter and bring the cookie back to a round shape while the cookie is super warm. Allow the cookies to cool on the baking sheet for 10 minutes and then move them to a cooling rack to cool completely.
Glaze
While the cookies are cooling, combine the glaze ingredients. Whisk until smooth and thick enough to drizzle. You can adjust the thickness/thinness by adding more powdered sugar or milk.
Once the cinnamon roll cookies are cooled, drizzle glaze over cookies and allow the glaze to set up before serving. Store them in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. |
This recipe for Cinnamon Roll Cookies is from