Cinnamon Bun Cookies

Directions

• Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.
• For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic. Freeze until firm, about 30 minutes.
• Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are light brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
• For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.