Cinnamon Roll Cookies
Mix up the Sugar Cookie dough according to the directions on the package. On a well-floured (or powdered sugared) surface, roll out the dough to a 1/4 inch thickness, measuring about 10x16 inches in width and length. (When rolling out sweet dough, I like to use powdered sugar instead of flour for rolling.)
Brush the dough with the melted butter, then sprinkle with the granulated sugar and cinnamon. Carefully roll the dough up into a log, from one short end to the other, so that you have a 16-inch cookie log. Dampen your fingers with a little water to seal the edge of the dough. Cut into 2 8-inch logs, and wrap each in plastic wrap, then in foil. Refrigerate for at least 2 hours, or freeze for 1 hour.
Preheat the oven to 375. Remove one of the cookie logs from its foil and plastic wrap and carefully slice into 3/4 inch thick slices. Place on a Silpat baking sheet or on parchment paper, and bake for 8-9 minutes, until edges are golden brown and centers still look slightly underbaked. During each baking round, keep the remainder of the dough very cold so it slices easily and doesn't spread too much when it bakes.
Remove the cookies from the oven and cool for 1 minute on the baking sheet then carefully transfer to wax paper on the counter. Cookies are very fragile while warm since the centers have not completely set yet, so be carefully when transferring them. Also, you don't want to cool these on wire racks - they will just fall through the rack. Bake the remainder of the cookies.
In a small bowl, whisk together the powdered sugar, corn syrup, milk and vanilla until smooth. Using a piping tool with a small round tip, or just a plastic bag with the corner snipped off, drizzle the glaze over each cookie. The glaze will set in about 10-15 minutes.
Store leftover cookies in an airtight container. These cookies are even better the next day!Yields about 20 cookies.