Cinnamon Roll Cookies

1. Gather all ingredients. (Prep time: 5 minutes)

2. In a large bowl, cream together 1 cup softened butter, granulated sugar, and salt using an electric mixer on medium-high speed for 2 minutes, scraping down the sides of the bowl as needed. (Prep time: 2 minutes)

3. Beat in the egg and vanilla extract until well combined. (Prep time: 1 minute)

4. Gradually mix in the flour on low speed until just combined. Be careful not to overmix. (Prep time: 2 minutes)

5. Turn the dough out onto a lightly floured surface, shape into a rectangle, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour, or up to 2 hours, until firm enough to handle. (Chill time: 60-120 minutes)

6. On a lightly floured surface, roll the chilled dough into a 12x10-inch rectangle. Use a large piece of parchment paper underneath for easier handling. (Prep time: 5 minutes)

7. Brush the entire surface of the dough with the lightly beaten egg. (Prep time: 1 minute)

8. In a small bowl, combine the brown sugar and cinnamon. Sprinkle evenly over the egg-washed dough. (Prep time: 2 minutes)

9. Starting from one of the long sides, tightly roll the dough into a log. (Prep time: 3 minutes)

10. Wrap the cinnamon roll log in plastic wrap and place it on a baking sheet or tray. Freeze for 30 minutes, or until firm enough to slice. (Freeze time: 30 minutes)

11. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. (Prep time: 10 minutes)

12. Using a thin-bladed, serrated knife, cut the frozen cinnamon roll log into 1/4-inch thick slices. (Prep time: 5 minutes)

13. Place the cookie slices 2 inches apart on the prepared baking sheet. (Prep time: 2 minutes)

14. Bake for 8 to 10 minutes, or until the cookies are set and lightly browned on the bottoms. (Bake time: 8-10 minutes)

15. Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. (Cool time: 1 minute)

16. While the cookies are cooling, prepare the cream cheese icing. In a small bowl, whisk together the softened cream cheese and remaining 1 tablespoon of softened butter until smooth. (Prep time: 2 minutes)

17. Gradually stir in the powdered sugar, then add heavy cream, 1 tablespoon at a time, until the icing reaches a drizzling consistency. (Prep time: 3 minutes)

18. Once the cookies are completely cooled, drizzle generously with the cream cheese icing. (Prep time: 5 minutes)