Cinnamon Roll Cookies

Ingredients:
Dough:
1 C butter, softened
1/2 C light brown sugar
1/2 C granulated sugar
2 eggs
1 t vanilla extract
2 t cinnamon
3 C all purpose flour
2 t baking bowder
1 t salt

Filling:
1/4 C very soft butter
1/4 C + 2T brown sugar
2 t cinnamon

Icing:
2 C confectioner's sugar
2 T butter, melted
1/2 t instant espresso powder
2 t vanilla extract
3 T milk

Prep:
In a medium bowl, combine flour, cinnamon, baking powder and salt.  In a separate large bowl, cream butter and sugars (with hand mixer).  Add one egg at a time.  Add your flour mix from the medium size bowl.  Mix until completely blended.  The dough will be a little sticky so use flour on your hands when handling.  Form into a ball in the center of your bowl, cover with plastic and sit in the freezer for 45 minutes.

Divide dough in half and put the other half in the fridge.  On a piece of parchment paper, pat dough into a rectangle and roll it our evenly.

Combine 1/4 C butter, brown sugar and cinnamon for filing.  Spread half evenly onto rolled out dough.  Use plastic wrap to help roll the dough tightly into a log.  Freeze for another 45 minutes or until it's set enough to slice and not mash the shape of the cookies.

Prepare the other half of dough the same way.

Prehear oven to 350.  Remove dough from freezer and slice into 1/2" cookies.  Place on a parchment lined cookie sheet about 2" parat.  Bake 10  minutes only!

Cool on wire rack.  Spread icing thinly onto the cookies with a small spatula.  Sprinkle lightly with espresso powder or cinnamon on top for decoration.  Let icing set before stacking!

Icing:  Mix confectioner's sugar and espresso powder.  Blend butter and vanilla.  Add milk one T at a time until desired consistency is reached.  Should be a little thicker than a glaze but thinner than regular icing.

Yields: 50-60 cookies