Cinnamon Roll Cookies

• ½ cup unsalted butter, softened (113g)
• ¼ cup powdered sugar (30g)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour (120g)

• 1 large egg white
• 1 tablespoon milk (15ml)
• ¼ cup granulated sugar (50g)
• 1 tablespoon ground cinnamon

• ½ cup powdered sugar (60g)
• 2 tablespoons heavy whipping cream (30ml)
• 1 tablespoon ground cinnamon

In a bowl, cream together the softened butter, powdered sugar, vanilla extract, and salt until smooth.

Mix in the flour until a dough forms. Chill the dough for about 20 minutes for easier handling.

On a floured surface, roll out the dough into a rectangle about ¼ inch thick.

In a separate bowl, whisk together the egg white and milk. Brush this mixture over the rolled-out dough.

Mix the sugar and cinnamon for the filling, then sprinkle it evenly over the brushed dough.

Gently roll the dough into a log, then chill again for 15–20 minutes to firm up.

Slice the log into cookies, about ½ inch thick. Place on a parchment-lined baking sheet.

Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden.

Let cool completely, then whisk together all icing ingredients and drizzle over the cooled cookies.