Cinnamon Roll Cookies

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1. Gather all ingredients. Dotdash Meredith Food Studios
   
2. Beat 1 cup butter in a large bowl with a stand mixer fitted with a paddle attachment on medium-high 30 seconds. Dotdash Meredith Food Studios
   
3. Add the white sugar and salt. Beat on medium 2 minutes, scraping bowl as needed. Dotdash Meredith Food Studios
   
4. Beat in egg and vanilla. Dotdash Meredith Food Studios
   
5. Mix in flour on low speed. Dotdash Meredith Food Studios
   
6. Remove dough from mixer and place on plastic wrap. Shape into a rectangle. Wrap dough in plastic wrap; chill until easy to handle (at least 1 hour) Dotdash Meredith Food Studios
   
7. Generously flour the dough and roll to a 12x10-inch rectangle on a large, floured piece of parchment paper Dotdash Meredith Food Studios
   
8. Brush dough with the lightly beaten egg. Dotdash Meredith Food Studios
   
9. Stir together brown sugar and cinnamon and sprinkle evenly over dough. Dotdash Meredith Food Studios
   
10. Tightly roll up dough, starting from a long side. Dotdash Meredith Food Studios
    
11. Wrap roll in plastic wrap and place on a baking sheet or tray. Freeze 30 minutes or until firm enough to slice. Dotdash Meredith Food Studios
    
12. Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper. Cut roll of cookies using a thin-bladed, serrated knife into 1/4-inch slices. Dotdash Meredith Food Studios
    
13. Place 2 inches apart on prepared cookie sheets. Bake cookies until set and light browned on the bottoms, 8 to 10 minutes. Cool on cookie sheet 1 minute. Remove; cool on wire rack. Dotdash Meredith Food Studios
    
14. Meanwhile, prepare icing. Whisk together cream cheese and the remaining 1 tablespoon butter in a small bowl. Dotdash Meredith Food Studios
    
15. Stir in confectioners sugar and enough cream to make an icing of drizzling consistency. Dotdash Meredith Food Studios
    
16. Drizzle cooled cookies with cream cheese icing. Dotdash Meredith Food Studios