Cinnamon Roll Cookies

 

1

pouch Betty Crocker® sugar cookie mix

5

tablespoons butter, softened

1

egg

1/3

cup granulated sugar

1 1/2

teaspoons ground cinnamon

2

tablespoons butter, melted

1

cup powdered sugar

1

tablespoon butter, melted

1/4

teaspoon vanilla

1

to 2 tablespoons milk

• 1 Heat oven to 350°F. In medium bowl, mix Cookie ingredients with fork until soft dough forms. On lightly floured surface, roll out dough with rolling pin until about 1/4-inch thickness.
• 2 In small bowl, stir together Cinnamon-Sugar ingredients. Sprinkle cinnamon-sugar evenly over cookie dough. Roll up dough into tight spiral; cut into 1-inch slices. Place on ungreased cookie sheets.
• 3 Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks. Cool while making icing.
• 4 In another small bowl, stir together Icing ingredients until smooth, adding enough milk for piping consistency. Spoon icing into resealable food-storage plastic bag. Seal bag; cut off tiny bottom corner of bag. Pipe icing over top of each cookie. Let icing set until firm before serving or storing.