Gooey Cinnabon Cookies Recipes

Steps:

• 1. Cream butter and cream cheese together until well blended.
• 2. Add cake mix to creamed mixture (except cinnamon swirl mix, hold for later to roll cookies in.
• 3. Add egg and vanilla and mix well.
• 4. Cover dough and chill for 2 hours. This will make cookies easier to scoop out and roll in balls.
• 5. Once dough is chilled, roll into balls (about walnut size). (you can use a large cookie scoop for this)
• 6. Mix cinnamon swirl mix (came inside box) with powdered sugar and roll cookie balls in cinnamon swirl mix and coat well.
• 7. Place cookies on an UN-greased cookie sheet (or parchment paper) and flatten slightly with the palm of your hand or the bottom of a flat cup or measuring cup sprayed lightly with baking spray. This will allow the cookie to be flatter and not bake up in a ball.
• 8. Bake at 350 for 12 to 15 minutes.
• 9. Drizzle Icing: 3 cups confectioners sugar 1/4 cup milk 1 teaspoon vanilla Mix all icing ingredients together well.
• 10. Drizzle icing by a teaspoon across cookies while warm and let dry on cookie rack.

Steps:

• In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
• On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
• Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Steps:

• In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
• In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
• Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
• Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Steps:

• Cream the butter and sugar in a bowl until light and fluffy
• Add the Golden Syrup, Milk and Chocolate Chips and mix (it may look a bit like scrambled eggs, but as long as they are mixed evenly it will work out well)
• Add the flour slowly and mix until the whole mixture is even
• It should be medium in consistency.. not too runny and not too thick. Add more flour/milk to even out if needed.
• Spoon out onto two greased baking trays to make about 10 large cookies (don't worry about the shape of the cookies.. they will all end up the same)
• Put the trays into a pre-heated oven of gas mark 5/170C/ fan 150C
• Keep an eye on the cookies and after about 10 minutes they should start to brown up.. when they are a browny-golden colour take out and allow to slightly cool. The cookies are best eaten when warm because the slightly un-baked centre will warm up and create the 'gooey' part.
• Just pop into the microwave for about 30 seconds to re-warm and they have the same effect!

Steps:

• In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.
• When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.
• Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
• Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.