Cinnamon Spirals are great healthy treats because they are not very sweet plus if you are a lover of baking, you can actually use your leftover dough to make these yummy cookies. The cinnamon spirals are best eaten when it’s warm. You always have the option to make them sweeter by adding in more sugar to your dough if you want.
Benefits of Eating Cinnamon Spirals
Cinnamon is one interesting spice because it can surely turn a dull dish to something interesting plus it is good for a person’s health. Cinnamon actually contains anti-oxidants and helps fight diabetes, infections and inflammations too. We may have noticed that cinnamon gives off an aromatic smell and this is because of an essential oil called eugenol which actually has anesthetic and antiseptic properties.
Ingredients of Cinnamon Spirals
- 1/2 cup(s) (1 stick) butter or margarine, softened
- 4 ounce(s) cream cheese, softened
- 1 1/4 cup(s) all-purpose flour
- 1/4 teaspoon(s) salt
- 1/3 cup(s) sugar
- 1 teaspoon(s) ground cinnamon
Steps for Making Cinnamon Spirals
In large bowl, with mixer at medium speed, beat butter and cream cheese until creamy, about 2 minutes. Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with rubber spatula.
On sheet of plastic wrap, pat dough into small rectangle. Wrap in plastic wrap and refrigerate 1 hour or until dough is firm enough to roll.
Meanwhile, in small bowl, mix sugar and cinnamon; set aside.
On lightly floured surface, with floured rolling pin, roll dough into 15″ by 12″ rectangle. Sprinkle cinnamon-sugar mixture evenly over dough.
Starting from a long side, tightly roll rectangle jelly-roll fashion. Brush last 1/2-inch of dough with water to help seal edge. Cut log crosswise in half. Slide logs onto cookie sheet; cover with plastic wrap and refrigerate 2 hours or until dough is firm enough to slice.
Preheat oven to 400 degrees F. Remove 1 log from freezer; with serrated knife, cut log crosswise into 1/4-inch thick slices. Place cookies, 1/2-inch apart, on ungreased large cookie sheet.
Bake cookies 12 to 14 minutes or until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining log. Store cookies in tightly covered container at room temperature up to 3 days, or in freezer up to 3 months.
Time Table and Serving
- Preparation Time: 40 minutes
- Cooking Time: 12 minutes
- Serving: 1 dozen cookies
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