Cinnamon Roll Cookies

• 3/4 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract divided
• 2 1/4 cups all purpose flour plus more for dusting work surface
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt divided
• 6 tablespoons light brown sugar packed
• 1 1/2 tablespoons ground cinnamon
• 2 tablespoons unsalted butter melted
• 2/3 cup powdered sugar sifted
• 3 teaspoons milk

1. Place the softened butter and granulated sugar into a large bowl. Using a mixer fitted with a whisk attachment, cream together the butter and sugar on medium speed for 1 minute, or until combined.
2. Add the egg and vanilla extract and continue to beat for 30 seconds to one minute, until light and fluffy.
3. Turn the mixer to low, and add the flour, baking soda, and salt to the bowl. Beat the mixture for about 1 minute, until all ingredients are combined.
4. Lay a sheet of plastic wrap on the counter, and turn the cookie dough onto it. Flatten into a round disc, and cover with plastic wrap. Refrigerate the cookie dough for 30 minutes.
5. While the cookie dough chills, prepare the cinnamon sugar filling. In a medium bowl, whisk together the brown sugar, cinnamon, salt, and melted butter until thoroughly combined. Set aside.
6. Remove the chilled cookie dough from the refrigerator. Generously dust a clean work surface with flour.
7. Unwrap the cookie dough and place on the work surface. Using a rolling pin, roll the dough into a rectangle approximately 14" x 9", to 1/4" thickness.
8. Spread the rectangle of cookie dough with an even layer of cinnamon sugar filling.
9. Working gently, tightly roll the cookie dough lengthwise, into a 14" log.
10. Cover the log with plastic wrap, and refrigerate for 1 hour.
11. Line two baking sheets with silicone baking mats or parchment paper. Set aside.
12. Preheat the oven to 350u0b0 F.
13. Remove the log of cookie dough from the refrigerator. Using a very sharp knife, slice the log into 1/2" thick cookies. Place the slices onto the baking sheets roughly 1 1/2" apart.
14. Transfer the baking sheets to the preheated oven. Bake the cookies for 11-12 minutes, until the bottom edges are lightly browned.
15. Remove the baking sheets from the oven. Allow the cookies to cool for 5 minutes on the sheets, then transfer them to cooling racks to cool completely before icing.
16. To make the glaze, place the powdered sugar and salt in a medium bowl.
17. Add the vanilla and 3 teaspoons of milk. Whisk slowly to combine. If the icing is too thick, add another 1/2-1 teaspoon of milk.
18. Use a spoon to drizzle thin strands of icing across each cookie. Allow to set for 10-15 minutes before serving.

butter, sugar, egg, vanilla, flour, baking soda, salt, light brown sugar packed, ground cinnamon, butter, powdered sugar, milk

Taken from www.yummly.com/recipe/Cinnamon-Roll-Cookies-2376887 (may not work)