The Cinnamon Roll Cookie

Remove 2 clear bags from pouch. One unlabeled medium bag (cinnamon filling), one medium bag labeled #1 (glaze)

YOU WILL NEED:

For the dough:

• 1/2 cup unsalted butter, softened
• 1 large egg

For the cinnamon filling:

• ¼ cup butter, melted

For the cream cheese glaze:

• 4ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened

DIRECTIONS:  

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a small bowl, cream the softened butter. Add the egg and mix until well combined.
4. Gradually add the contents found directly inside your pouch and blend your wet and dry ingredients together. Be careful not to overmix. If mix is too dry, add 1 teaspoon water or milk and blend until mix becomes a soft dough ball. ( it should not be sticky)
5. In a small bowl, mix together the melted butter along with contents found inside clear unlabeled bag
6. Roll out the cookie dough on a parchment lined surface to form a rectangle, about 1/4 inch thick.
7. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
8. Starting from one of the long sides, tightly roll up the dough into a log. Use a sharp knife to slice the log into 1-inch thick cookies.
9. Place the cookies onto the prepared baking sheet, spacing them apart to allow for spreading.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
11. While the cookies are baking, prepare the cream cheese glaze. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Add contents found in clear bag #1 and continue to beat until well combined and creamy.
12. Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely.
13. Spoon or pipe the cream cheese glaze over the cooled cookies.
14. Allow the glaze to set before serving.