Cinnamon Roll Cookies

Ingredients

• 1 cup butter , softened
• 0.67 cups white sugar
• 0.5 teaspoons salt
• 1 large egg
• 1 tablespoon vanilla
• 2 cups all purpose flour
• 1 large egg , lightly beaten
• 0.5 cups packed light brown sugar
• 2 teaspoons apple pie spice
• 2 ounces cream cheese , softened
• 1 tablespoon butter , softened
• 0.75 cups confectioners sugar
• 2 tablespoons heavy cream , or as needed

Instructions

1. 1

   Gather all ingredients.

2. 2

   Beat 1 cup butter in a large bowl with a stand mixer fitted with a paddle attachment on medium-high 30 seconds.

3. 3

   Add the white sugar and salt. Beat on medium 2 minutes, scraping bowl as needed.

4. 4

   Beat in egg and vanilla.

5. 5

   Mix in flour on low speed.

6. 6

   Remove dough from mixer and place on plastic wrap. Shape into a rectangle. Wrap dough in plastic wrap; chill until easy to handle (at least 1 hour)

7. 7

   Generously flour the dough and roll to a 12x10-inch rectangle on a large, floured piece of parchment paper

8. 8

   Brush dough with the lightly beaten egg.

9. 9

   Stir together brown sugar and cinnamon and sprinkle evenly over dough.

10. 10

    Tightly roll up dough, starting from a long side.

11. 11

    Wrap roll in plastic wrap and place on a baking sheet or tray. Freeze 30 minutes or until firm enough to slice.

12. 12

    Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper. Cut roll of cookies using a thin-bladed, serrated knife into 1/4-inch slices.

13. 13

    Place 2 inches apart on prepared cookie sheets. Bake cookies until set and light browned on the bottoms, 8 to 10 minutes. Cool on cookie sheet 1 minute. Remove; cool on wire rack.

14. 14

    Meanwhile, prepare icing. Whisk together cream cheese and the remaining 1 tablespoon butter in a small bowl.

15. 15

    Stir in confectioners sugar and enough cream to make an icing of drizzling consistency.

16. 16

    Drizzle cooled cookies with cream cheese icing.