Gooey Cinnabon Cookies

Rosetta Sperring


I took these to work and asked if they were a keeper and they all agreed "YES!" I'd say I'll be making these again and again! Other than the 2 hour chilling period, they are very quick to make.

★★★★★ 3 votes
approx 3 dozen
2 Hr 20 Min
15 Min


1 box
betty crocker decadent supreme cinnabon cake mix
1 stick
butter (softened)
1/2 tsp
1 pkg
-8 ounce cream cheese (softened)
1 pkg
1 packet cinnamon swirl mix (comes inside cake mix box) (will use to roll cookie balls in later)
1 c
powdered sugar (sifted)


1Cream butter and cream cheese together until well blended.
2Add cake mix to creamed mixture (except cinnamon swirl mix, hold for later to roll cookies in.
3Add egg and vanilla and mix well.
4Cover dough and chill for 2 hours. This will make cookies easier to scoop out and roll in balls.
5Once dough is chilled, roll into balls (about walnut size).
(you can use a large cookie scoop for this)
6Mix cinnamon swirl mix (came inside box) with powdered sugar and roll cookie balls in cinnamon swirl mix and coat well.
7Place 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.
8Bake at 350 for 12 to 15 minutes.
9Drizzle Icing:
3 cups confectioners sugar
1/4 cup milk
1 teaspoon vanilla

Mix all icing ingredients together well.
10Drizzle icing by a teaspoon across cookies while warm and let dry on cookie rack.

About Gooey Cinnabon Cookies

Course/Dish: Cookies
Hashtags: #easy, #cinnamon