Cinnamon Roll Sugar Cookies With Cream Cheese Ic

• For the dough:
• 1 cup unsalted butter, softened at room temperature for an hour
• 2 ounces cream cheese (1/4 of a standard cream cheese package)
• 1 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• PAM Baking Spray
• For the filling:
• 1/2 cup packed golden brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons ground cinnamon
• 4 tablespoons unsalted butter, softened
• For the icing:
• 4 ounces cream cheese (1/2 of a standard cream cheese package), at room temperature
• 1 cup powdered sugar
• 2 ounces (4 tablespoons) unsalted butter, at room temperature
• 1/2 teaspoon vanilla bean paste or pure vanilla extract

1. To make dough, combine butter, cream cheese, & sugar in bowl of a stand mixer (or with an electric hand mixer) & beat on medium to medium-high until light and fluffy. Add the egg, vanilla, & almond extract and mix until combined.
2. Mix flour, baking powder, & salt in a separate bowl then add, bit by bit, to the butter mixture until fully incorporated. Mix just until a soft dough forms.
3. Prepare to roll out the dough by spraying PAM Baking Spray on the counter & your rolling pin. Pat dough out into a rectangle on the counter, then use a rolling pin to roll the dough 1/4-inch thick. Spray a baking sheet with PAM Baking Spray & transfer the dough to the sheet. Refrigerate dough for 30 minutes to 1 hour.
4. Remove dough from the refrigerator & smooth softened butter evenly over the top of the dough. Combine brown sugar, sugar, & cinnamon in a small bowl & sprinkle it evenly over the butter. Starting at the short side closest to you, carefully roll the dough into a tight, spiral log. (Think rolling sushi!) Gently pinch the seam to seal. Place the roll of dough in the freezer for 10 to 15 minutes to harden.
5. Meanwhile, preheat the oven to 350u0b0F. Spray two baking sheets with PAM Baking Spray. Remove the dough from the freezer & slice into 1/4-inch rounds. Divide cookies between the two baking sheets.
6. Bake cookies for 10 to 15 minutes, depending on thickness & shape size. (Ideally these cookies will not brown at all; finished cookies will have slightly golden brown bottoms, but they will feel very soft & under-baked until they cool.) Let cool on the cookies sheets for 10 minutes, then carefully transfer them to a cooling rack to let them completely cool before icing.
7. To make icing, combine cream cheese, powdered sugar, butter, & vanilla in a medium mixing bowl & beat with an electric mixer on high speed until light & fluffy. Spread or drizzle the icing on cookies. Store in a tightly covered container f

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Taken from www.epicurious.com/recipes/member/views/cinnamon-roll-sugar-cookies-with-cream-cheese-ic-53006131 (may not work)