Cinnamon Roll Sugar Cookies

0 Heat oven to 350°F (180°C) and line two baking sheets with parchment paper. This prevents sticking and helps cookies bake evenly.
1 In a food processor, pulse the sugar for about 10 seconds until fine. This gives your cookies a softer texture.
2 Add the butter cubes, room temperature egg, vanilla extract, flour, baking powder, baking soda, and salt to the bowl. Mix on medium-high speed for 7 seconds. Scrape down the sides of the bowl with a rubber spatula, then mix for 5 more seconds on low speed until dough forms.
8 Transfer the dough to a large piece of parchment paper. Dust your rolling pin with a little flour and roll the dough into a 16x8-inch rectangle about 1/6-inch thick.
4 In a small bowl, mix cinnamon and sugar until fully blended. Brush melted butter all over the top of the dough, then sprinkle evenly with the cinnamon sugar mixture.
5 Starting from the long side, roll the dough into a tight log shape. Gently press as you roll to keep the swirl tight. If the dough feels too soft to slice, wrap it in plastic wrap and chill for 20-30 minutes.
6 Use a sharp knife to cut the dough log into 1 cm-thick slices. Place cookies onto your prepared baking sheets, leaving about 1.5 inches between them. Lightly press the tops to give them an even, circular cookie form.
7 Bake cookies for 9–10 minutes, or until edges are just golden brown. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
9 While cookies cool, stir powdered sugar and milk in a medium bowl until smooth. Pour glaze into a zip-top bag, snip a corner, and drizzle over completely cooled cookies. Let the glaze set before stacking or storing.