Cinnamon Roll Sugar Cookies

I wanted to make some cookies for a guy that works at our local photography store who helped me a ton with a project - he definitely deserves a sugary treat (I don't know him very well, hopefully he doesn't have dietary restrictions!). The weather is kinda crappy here today and I didn't want to go to the grocery store so was looking for a recipe that I had all the ingredients for already...and then this recipe popped up in an email. Yes, the 'what should I make' problem was solved. This is sugar cookie dough rolled out, spread with butter/cinnamon sugar,  rolled up and sliced (just like cinnamon rolls)...really, do I need to say more? It's a sugar cookie cinnamon roll!! YUM!

after making the dough, wrap it in plastic wrap and chill for an hour

roll dough out to about 15"x 6"

spread with butter/cinnamon sugar mixture,
roll up starting with a long edge

cut into 1" slices with a sharp knife

Click here for the recipe from mel's kitchen cafe. They are a little more work than my usual drop cookies, but worth it. I had to bake them for a couple minutes longer than the recipe says, and I frosted with powdered sugar glaze (I made it by mixing 1/2 cup powdered sugar with a tablespoon italian sweet cream coffee creamer) instead of cream cheese - you guessed it, I didn't have cream cheese so substituted!

Cookies:

• ¾ cup (170 g) butter, softened to cool room temperature
• ¾ cup (159 g) granulated sugar
• ¼ cup (29 g) powdered sugar
• 2 large eggs
• ½ teaspoon vanilla
• 2 ½ cups (355 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Filling:

• 4 tablespoons (57 g) butter, softened
• ½ cup (106 g) packed light brown sugar
• 1 teaspoon cinnamon

Glaze:

• 4 ounces (113 g) cream cheese, softened to room temperature
• ⅓ cup (38 g) powdered sugar
• ½ teaspoon vanilla
• 1-2 tablespoons milk

INSTRUCTIONS 

• For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. 
• Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.
• For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
• Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. 
• Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.