I found these from a link on cookiemadness.net, of the Betty Crocker 2008 Cookie Finalists, and they actually won the competition! I always have the BC Sugar Cookie mix on hand, for making the almond spritz cookies (I love almond-flavoring) so this was super simple to whip up and I took them into work last Wednesday.
Prep Time:1 hr 10 min
Start to Finish:1 hr 10 min
Makes:2 1/2 dozen cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
1. Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
2. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.
*I used a hand mixer, because the dough was too clumpy when I mixed it with just a fork, so if you do the same, chill the dough before you try to roll it up
**This also might be why they did not stay a swirl and just meshed together while baking
*I made the glaze, but put it on when the cookies were too hot, so it just got absorbed into the cookie.