Cinnamon roll cookies

Because, in life, things can spiral out of control. But with a cookie, there is an end in sight.

1/2 c. Butter

1 c. Sugar

1 egg

4 oz. cream cheese

1 Tbs. Milk

1 tsp. vanilla

2 c. Flour

1/4 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

Filling

2 Tbs. Butter, divided

1/2 c. sugar

1 -2 Tbs. Cinnamon

Beat the butter and cream cheese together until light and fluffy. Slowly add the sugar and continue beating. Add egg, when combined, add milk and vanilla.

Begin adding dry ingredients slowly and continue mixing until dough comes together. It will be sticky.

Dump the dough onto a sheet of plastic wrap and form into a nice square mound. Wrap in the plastic and chill for 2 hours. Or, if you are impatient like me, put it in the freezer for about 30 minutes.

After chilling, flour your counter, and roll out your dough, keeping it in its rectangular shape until it is approximately 1/4 inch thick.

Spread the top of the dough with 1 Tbs of the butter. Mix together the cinnamon and sugar and generously spread it over the dough, reserving approximately 3-4 Tbs for later.

Begin rolling the the dough into a log, starting on the long edge. Wrap in plastic again and chill for another 30 minutes to 1 hour.

Preheat oven to 350 degrees F

Cut into 1/4 inch rounds and place on a parchment or silicone mat line cookie sheet and sprinkle remaining cinnamon sugar over each cookie and bake for about 14 minutes. They will not brown very much, if they do, they will be a bit too dry. Transfer to a wire rack to cool.