Cinna-Spin Cookies

• 1 (17 1/2 ounce) packagebetty crocker sugar cookie mix
• 12 teaspoon cinnamon
• 12 cup butter, softened
• 1 egg, slightly beaten
• 1 tablespoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoons milk
• 14 teaspoon vanilla

1. Heat oven to 375F.
2. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon.
3. Stir in butter and egg until soft dough forms.
4. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.
5. Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
6. Press one side of dough rope into cinnamon.
7. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.
8. Press end of rope into roll to seal.
9. Repeat with remaining dough.
10. Place cookies 2 inches apart on cookie sheets.
11. Bake 7 to 10 minutes or until edges are light golden brown.
12. Cool 1 minute; remove from cookie sheets to cooling rack.
13. Cool completely, about 15 minutes.
14. In small bowl, mix glaze ingredients until smooth.
15. Drizzle over cookies.
16. Note: High altitude (3500-6500 feet) decrease butter by 1/3 cup.

packagebetty crocker sugar cookie mix, cinnamon, butter, egg, ground cinnamon, powdered sugar, milk, vanilla

Taken from www.food.com/recipe/cinna-spin-cookies-316407 (may not work)