Cinnamon Roll Sugar Cookie!

1. In the bowl of your stand mixer using the paddle attachment, blend cookie mix, softened butter, flour, and egg until a dough forms.
2. On a lightly floured surface, roll dough to about ¼-inch thickness in a rectangle shape.
3. Brush the top of the dough with melted butter.
4. In a small bowl, mix together sugar and cinnamon. Spread this evenly over the dough.
5. Begin to roll up dough, starting at the long side of the rectangle that’s closest to you. (If the dough tears, just pinch it back together.)
6. Cut the log of dough in half.
7. Wrap each half in plastic wrap and pop dough in the freezer for 30 minutes (until firm but not hard—if it’s too hard it will cause breaking when you cut it).
8. Heat oven to 375 F.
9. Cover your baking sheet with parchment paper.
10. Take dough out of freezer and begin cutting it into ¾-inch slices.
11. If dough tears a little as you cut it, just pinch it together a little with your fingers.
12. Place slices about 2 inches apart on the prepared cookie sheet.
13. Bake for 10 minutes. Remove cookies from the oven and place them on a sheet of parchment paper to cool.
14. If you want to make the frosting, just combine the milk and powdered sugar until you have a smooth consistency then drizzle over the cookies. I skipped this because the cookies were so delicious without it!

Adapted from a recipe by Brandie, The Country Cook from a post she did for In Katrina’s Kitchen.