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If you can find a package of cinnamon roll cookie mix, that's perfect! (I adjusted the time, technique and added a little vanilla). If not, you can use a butter cake mix and add vanilla and toffee bits ** The frosting is a slightly thinned-out vanilla frosting.
Frosted CINNAMON ROLL COOKIES
1 package cinnamon roll cookie mix ~OR~ 1 package butter or yellow cake mix
1 stick (8 TB) softened butter..............................................1 egg
1/2 tsp. vanilla extract.........................................................1/4 cup toffee bits (for butter cake)
about 1/4 cup canned vanilla frosting................................couple drops vanilla extract
milk or flavored liquid coffee creamer (Sugar Cookie, Creme Brulee or Italian Sweet Cream)
***
Preheat oven to 350. Line baking sheets with parchment paper.
Put the butter, egg and vanilla into your mixer bowl. Then add the package of cake or cookie mix (if you add the dry ingredients first, sometimes the stuff on the very bottom of the bowl won't mix in completely). Beat it until it's very well combined and somewhat comes together around the beater. (If you're using a cake mix, add in the toffee bits and just beat a couple of times until they're mixed in)
I used about 1/2 of a small cookie scoop for each cookie (maybe 1 tsp) ~ when you roll them into the logs, they'll be bigger than you think! Put each ball in the palm of your hand and roll into a thin log (maybe 4-5" long); then roll it up into a snail shape. * These won't really spread that much, but I only did 12 on each cookie sheet.
Bake for 9-11 minutes, or until just barely beginning to lightly brown on the edges (the tops should be mostly firm ~ but they'll firm up as they cool). Cool on the pan for a couple of minutes, then remove to a rack or paper to cool completely. Makes about 3-1/2 dozen.
FROSTING:
Whisk together the frosting and vanilla in a small bowl. Thin it out a little bit by adding some milk or flavored creamer (about 1/2 tsp. at a time), until it's still thick but easier to dollop off the tip of your spoon. Put about 1/2 tsp. dollop of frosting on each cookie.
NOTE: I did it off-center on purpose ~ so that you could still see the snail shape. Don't frost the entire top of the cookie because you won't be able to see that it's rolled up! ** I sprinkled some edible gold glitter on top (because it's for the Holidays).
Frosted CINNAMON ROLL COOKIES
1 package cinnamon roll cookie mix ~OR~ 1 package butter or yellow cake mix
1 stick (8 TB) softened butter..............................................1 egg
1/2 tsp. vanilla extract.........................................................1/4 cup toffee bits (for butter cake)
about 1/4 cup canned vanilla frosting................................couple drops vanilla extract
milk or flavored liquid coffee creamer (Sugar Cookie, Creme Brulee or Italian Sweet Cream)
***
Preheat oven to 350. Line baking sheets with parchment paper.
Put the butter, egg and vanilla into your mixer bowl. Then add the package of cake or cookie mix (if you add the dry ingredients first, sometimes the stuff on the very bottom of the bowl won't mix in completely). Beat it until it's very well combined and somewhat comes together around the beater. (If you're using a cake mix, add in the toffee bits and just beat a couple of times until they're mixed in)
I used about 1/2 of a small cookie scoop for each cookie (maybe 1 tsp) ~ when you roll them into the logs, they'll be bigger than you think! Put each ball in the palm of your hand and roll into a thin log (maybe 4-5" long); then roll it up into a snail shape. * These won't really spread that much, but I only did 12 on each cookie sheet.
Bake for 9-11 minutes, or until just barely beginning to lightly brown on the edges (the tops should be mostly firm ~ but they'll firm up as they cool). Cool on the pan for a couple of minutes, then remove to a rack or paper to cool completely. Makes about 3-1/2 dozen.
FROSTING:
Whisk together the frosting and vanilla in a small bowl. Thin it out a little bit by adding some milk or flavored creamer (about 1/2 tsp. at a time), until it's still thick but easier to dollop off the tip of your spoon. Put about 1/2 tsp. dollop of frosting on each cookie.
NOTE: I did it off-center on purpose ~ so that you could still see the snail shape. Don't frost the entire top of the cookie because you won't be able to see that it's rolled up! ** I sprinkled some edible gold glitter on top (because it's for the Holidays).
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