Cinnamon Roll Cookies

I hope y’all will really love this one. It is such a fun and different cookie, yet easier to make than you might think.  
And it really is a stand out on the holiday sweet table!

I am using a bagged cookie mix as the base for this recipe but you could certainly use your favorite sugar cookie recipe as the base. My way of thinking is, if it tastes great and makes it easier, then why not? Why make more work and dishes for yourself? 
There are so many good flavors going on here that no one will even notice you started with a cookie mix. 
It’ll be our little secret.

Ingredients:

1 pouch (17.5 oz.) sugar cookie mix

½ cup butter or margarine, softened to room temp.

¼ cup all-purpose flour

1 egg

1 tbsp. butter, melted
1/4 cup granulated sugar

1 tbsp. ground cinnamon

¾ cup powdered sugar

1 tbsp. milk

Directions:

In medium bowl, stir cookie mix, softened butter, flour, and egg until dough forms.

On a floured surface, roll dough to about ¼-inch thickness.

Brush with melted butter.

In a small bowl, mix together sugar and cinnamon.

Sprinkle this mixture evenly over dough.

Begin to roll up dough, starting at the long side.

If the dough tears at all, do not worry. 
This dough is very forgiving. Just pinch it back together, it will still bake up nicely.

Cut dough in half.

Wrap in plastic wrap and pop dough in the freezer for about 20-30 minutes (until firm – not hard).

Heat oven to 375F degrees.

Cover your baking sheet with parchment paper.

Take dough out of freezer and begin cutting into ¾-inch slices.

If dough tears a little as you cut it, just pinch it together a little with your fingers.

Place slices about 2 inches apart on cookie sheet.

Bake 10-12 minutes or until edges are lightly golden brown.

Cool for about 2 minutes, remove from cookie sheet to cooling rack. Cool completely.

In a small bowl, mix powdered sugar and milk until smooth (adding a tad more milk if necessary).

Drizzle over cooled cookies (making sure you have aluminum foil or waxed paper
underneath cooling racks to catch excess icing).

Cook’s Notes: We prefer a little bit more icing on ours so I actually made up a second batch of icing.  
You want the icing to stay fairly thick but thin enough so you can still drizzle it easily.

Merry Christmas and Happy Baking!

Printable Recipe Here

Recipe source: Betty Crocker