Cinnamon Roll Cookies

 

1

pouch Betty Crocker® sugar cookie mix

1/2

cup butter or margarine, softened

1/4

cup Gold Medal® all-purpose flour

1

egg

1

tablespoon butter, melted

1/4

cup granulated sugar

1

tablespoon ground cinnamon

3/4

cup powdered sugar

1

tablespoon milk

• 1 In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
• 2 In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
• 3 Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
• 4 Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• 5 In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.