Cinnamon Bun Cookies

Cream butter and sugar.

Add eggs and vanilla; blend.

Mix in flour, baking powder, and salt.

Divide dough in half. Set aside one half, leaving the other half in the mixing bowl.

Add the brown sugar and cinnamon to he bowl.

Mix with an electric mixer until the brown sugar and cinnamon is completely incorporated.

Wrap each half separately and chill for at least an hour.

Remove the dough from the fridge and divide each half into two more halves so that you have two parts plain dough and two parts brown sugar/cinnamon dough.

Roll the first plain half into an 8-inch by 8-inch square on a lightly flour surface.

Roll the first brown sugar/cinnamon half the same way.

Place the brown sugar/cinnamon sheet on top of the plain one and lightly roll to press the two pieces together.

Now roll them up jelly-roll fashion.

Repeat with the remaining dough.

Wrap the two rolls of dough and place in freezer until very firm (which makes slicing easier without mangling the dough).

You can leave it in the freezer for 30 minutes or for a month ... it's up to you! This is a good make-ahead recipe if you want it to be.

When you're ready to bake, take the frozen dough from the freezer and let sit at room temperature for a few minutes, just to soften enough to slice -- but not to get too soft.

Preheat oven to 400°F. Slice the dough into cookies and place on greased baking sheets.

Bake for 6-8 minutes. Let cool completely before icing.

To make icing, combine powered sugar and vanilla with enough milk to create a drizzling consistency.

Drizzle decadently over cookies.

They will look -- and taste -- like cinnamon buns!