Tuesday, June 3, 2008
Cinna-spin Cookies With A Muffin Twist
A couple weeks ago, I was offered the opportunity to bake the winning cookie recipe from Betty Crocker's Bake Life Sweeter contest. The winning cookie was baked by Lynette S which won her a $5,000 prize. She used a sugar cookie mix to create a "cinnamon roll-cookie". She aptly named the cookies Cinna-spins.
I was immediately intrigued by her concept. I read the recipe and decided that I would bake another version of her award winning cookie. I finally settled a mini muffin cinna-spin cookie. They baked up beautifully and had a cinnamon bun taste to them. Once the cookies were cooled and iced, I packed them in little boxes and took them over to my neighbors. I know, you're wondering how much of the recipe did I change? Nothing, except for the presentation.
I stayed true to the recipe by using the same amount of cinnamon, butter, egg, and a Betty Crocker Sugar Cookie Mix. Instead of coiling the cookies, I rolled the dough into a 12"x 7" rectangle (a little shy 1/4" thick) in between two sheets of parchment paper. I then chilled the dough for 30 minutes. Once the dough was chilled, I sprinkled the cinnamon over it. And starting with the long side, I rolled it away from me.
Spray 3 mini-muffin tins with non-stick spray. Slice the cookie dough into 30 even pieces. Place the sliced cookie dough into the muffin tins and bake at 350F degrees for 10-13 minutes. Cool cookies in the pan for 5 minutes and then remove to cool completely on a wire rack.
Once the cookies are cooled drizzle with glaze and enjoy.