Cinnamon Roll Cookies

Directions

1. While the cookie dough chills, prepare the cinnamon sugar filling. In a medium bowl, whisk together the brown sugar, cinnamon, salt, and melted butter until thoroughly combined. Set aside.
2. Remove the chilled cookie dough from the refrigerator. Generously dust a clean work surface with flour.
3. Unwrap the cookie dough and place on the work surface. Using a rolling pin, roll the dough into a rectangle approximately 14” x 9”, to ¼” thickness.
4. Spread the rectangle of cookie dough with an even layer of cinnamon sugar filling.
5. Working gently, tightly roll the cookie dough lengthwise, into a 14” log.
6. Cover the log with plastic wrap, and refrigerate for 1 hour.
7. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
8. Preheat the oven to 350° F.
9. Remove the log of cookie dough from the refrigerator. Using a very sharp knife, slice the log into ½” thick cookies. Place the slices onto the baking sheets roughly 1 ½” apart.
10. Transfer the baking sheets to the preheated oven. Bake the cookies for 11-12 minutes, until the bottom edges are lightly browned.
11. Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely before icing.
12. To make the glaze, place the powdered sugar and salt in a medium bowl.
13. Add the vanilla and 3 teaspoons of milk. Whisk slowly to combine. If the icing is too thick, add another ½-1 teaspoon of milk.
14. Use a spoon to drizzle thin strands of icing across each cookie. Allow to set for 10-15 minutes before serving.