My Cinnamon Roll Cookies recipe is everything you love about cinnamon rolls — the cinnamon sugar, the glaze — in cookie form!
In a medium bowl or with a stand mixer, beat the butter, brown sugar, and granulated sugar for a few minutes, until fluffy.
Add the egg yolk, cornstarch, vanilla extract, and salt. Beat until combined.
Fold in the flour until fully mixed. Wrap the dough well and refrigerate for 30 minutes, until firm.
Once chilled, place the dough on a lightly floured surface. Roll it into a 10x12-inch (25 ½x30 ½ cm) rectangle.
In a small bowl, combine the brown sugar, cinnamon, and melted butter, then spread evenly over the surface of the dough.
Starting at a longer end, roll the dough into a tight, even log. Wrap the log well with plastic wrap and refrigerate until very firm, at least 2 hours.
Once ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unwrap the log of dough, slice into ¼-inch (6mm) thick slices, and place them 1-inch (2 ½cm) apart on your prepared cookie sheet.
Bake for 10-12 minutes, until the cookies are just beginning to brown on the edges. Transfer to a rack to cool completely.
In a small bowl, whisk the cream cheese, milk, and vanilla extract until smooth, then whisk in the powdered sugar.
Drizzle the glaze over the cooled cookies and let them set for about 30 minutes before serving. Store leftover cookies in an airtight container for up to 2 days.