Cinnamon Roll Cookies

Ingredients:

- 1 roll (16.5 oz) Pillsbury refrigerated sugar cookie dough

- 1/4 cup all-purpose flour (for rolling)

- 2 tbsp unsalted butter, melted

- 1/4 cup light brown sugar, packed

- 1 1/2 tsp ground cinnamon

For the glaze:

- 1/2 cup powdered sugar

- 1–2 tbsp milk (or heavy cream for richness)

- 1/4 tsp vanilla extract

Instructions:

1. Prepare the Dough:

- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

- On a lightly floured surface, roll out the sugar cookie dough into a rectangle, approximately 12 x 9 inches.

2. Add the Filling:

- Brush the melted butter evenly over the rolled-out dough.

- In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.

3. Roll and Slice:

- Starting from the longer side, tightly roll the dough into a log. Wrap the log in plastic wrap and chill in the refrigerator for at least 20–30 minutes (or 10 minutes in the freezer) to firm up.

4. Cut and Bake:

- Remove the dough from the fridge and slice it into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheet, leaving about 2 inches between each cookie.

- Bake for 8–10 minutes, or until the edges are just lightly golden. Avoid overbaking for a soft cookie texture.

- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

5. Make the Glaze:

- In a small bowl, whisk together powdered sugar, milk (or heavy cream), and vanilla extract until smooth. Adjust the consistency as needed.

6. Decorate:

- Drizzle the glaze over the cooled cookies using a spoon or a piping bag.

Tips:

- For a more intense cinnamon flavor, add a pinch of nutmeg to the filling.

- If you prefer a richer glaze, substitute milk with cream cheese and mix until smooth.

Enjoy your delicious cinnamon roll cookies! 🌀✨