We turned cinnamon rolls into our new favorite cookies.
Yes, these are greatmake-ahead cookies.
Simply bake from frozen, adding one to two minutes to your bake time as needed.
Credit:Molly Bolton
Mix in the egg until fully incorporated, followed by the vanilla extract.
Scrape down the sides and bottom of the bowl again.
Chill the dough:
Divide the cookie dough equally between two sheets of plastic wrap.
Credit:Molly Bolton
Shape each half into a flat rectangle, then wrap tightly in the plastic wrap.
Place wrapped dough in the fridge to chill for at least 2 hours, up to overnight.
Repeat with the other portion of dough so that you have 2 rectangles.
Credit:Molly Bolton
Divide evenly between the two rectangles and spread into an even layer over the entire surface of the dough.
Gently squeeze to tighten the jellyroll and create a uniform log.
Repeat with the other rectangle so that you have two logs.
Credit:Molly Bolton
Cover lightly with plastic wrap and place in the fridge, seam-side down, to chill for 30 minutes.
Meanwhile, preheat the oven to 350F, and line two large baking sheets with parchment paper.
Slice and bake:
Trim the ends of each chilled log, then slice into 1/2-inch rounds.
Credit:Molly Bolton
Arrange on the prepared baking sheets, spacing about 2 inches apart.
Bake for 9 to 11 minutes, until set (they should remain pale in color).
Allow to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Credit:Molly Bolton
Drizzle with glaze:
Whisk all ingredients for the glaze together in a small bowl.
Add more milk, 1 teaspoon at a time, as needed to reach a thin drizzling consistency.
Drizzle glaze over cooled cookies.
Credit:Molly Bolton
Allow to glaze to set, about 30 minutes.
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
Credit:Molly Bolton
