If you love cinnamon rolls and sugar cookies, you are going to love this delicious marriage of the two. They have slightly crisp edges, soft centers and plenty of cinnamon filling. These cookies are cute, delicious and perfect for almost any occasion.
Add eggs and vanilla, mix until completely incorporated
Mix in flour, baking powder and salt until just combined.
Form into a ball and wrap in plastic wrap. Refrigerate for at least an hour, longer is fine.
Roll dough to about 1/4 to 1/2 inch thick.
Mix together filling ingredients. Spread over dough. Cut into manageable rectangles and roll tightly like you would a cinnamon roll dough.
Wrap each log in plastic wrap and refrigerate another 1/2 hour or longer.
Preheat oven to 400°F
Removing one log of dough at a time (you want the dough to be as cold as possible when it goes in the oven), slice the rolled cookie logs in 1/4-1/2 inch slices. Arrange on cookie sheet an inch apart.
Bake for 7-9 minutes.
Cool on the cookie sheet for two minutes, then remove to the cooling rack until completely cooled.
Glaze
Cream together cream cheese and butter until smooth. Stir in vanilla, powdered sugar and enough milk to get a thick glaze consistency.
Dip top side of cookie into glaze or drizzle glaze over cookies and leave out until completely set. Once set all the way through, move to an air tight container until ready to eat. (If you want the icing to set faster, leave it thicker and pipe it over the cookies.)
Store your cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.