Chef notes
I’ve described these as “if sugar cookies and cinnamon rolls had a baby,” and I stand by that. They’re buttery cookies slathered in cinnamon sugar, then rolled into a spiral that you easily slice and bake. And it wouldn’t be complete without a drizzle of cream cheese icing on top, which makes them as much of a party to look at as they are to eat. The way these cookies satisfy two of my sugary loves is heaven on earth to me, which is why I had to test and retest these ... so many times.
Technique tip: Be sure to use a ruler to measure out the dough, and make sure you roll the log tight. If the log starts to get misshapen in the fridge, give it a little roll back into a perfect cylinder before cutting into. Last, make the drizzle a little bit organic — it doesn’t have to be a perfect zigzag.
