These cinnamon roll cookies are like having breakfast for dessert. A delicious soft cookie full of cinnamon goodness topped with a sweet drizzle of icing.
Next, add the dry ingredients to the wet ingredients slowly until combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
On baking mat, roll out dough into a rectangle (about 9x7 inches) on a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness.
Spread filling evenly on top leaving a 1/4 in of one side without filling
Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Some cracks are OK. Chill the logs of dough for at least 1-2 hours. I like to wrap mine in plastic wrap to avoid scents in the fridge.
Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
Bake for 10-12 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
When cookies are almost cool, using spoon, drizzle icing across cookies from side to side. Be sure to have some paper underneath the cooling rack to catch icing that drips.
Allow icing to harden before storing in container or stacking them on platter.
If icing seems too thick, add a bit more corn syrup.