Cinnamon Roll Cookies

• 1/2 c. sugar
• 2 Tbsp. ground cinnamon
• 3 c. all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 c. unsalted butter, at room temperature
• Zest of 1 lemon, or 1/2 an orange
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 c. powdered sugar
• 1/4 c. warm water
• 1/2 tsp. powdered egg whites

1. For the filling combine sugar and 2 TBSP cinnamon in a small bowl, set aside.
2. Whisk flour, baking powder, 1 tsp cinnamon, and salt together for the dough in a bowl; set aside.
3. Cream butter, zest, and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla; mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate; do not over mix.
4. Trace a 16-x-9-inch rectangle on a sheet of parchment or wax paper. Pat the dough into the rectangle using your hands, then sprinkle half the cinnamon mixture over the dough.
5. Beginning on a long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon mixture (I forgot to do this). Wrap log in plastic and chill for at least 3 hours.
6. Preheat oven to 350 F; line two baking sheets with parchment paper.
7. Slice chilled dough into 1/4-inch thick slices and arrange on prepared baking sheets, spacing 1 inch apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
8. Combine icing ingredients in a bowl. Drizzle icing over cooled cookies, let stand at room temperature.

sugar, ground cinnamon, allpurpose, baking powder, ground cinnamon, salt, unsalted butter, lemon, brown sugar, eggs, vanilla extract, powdered sugar, ubc, powdered egg whites

Taken from www.epicurious.com/recipes/member/views/-cinnamon-roll-cookies-50161981 (may not work)