Cinnamon Roll Biscuits

Ingredients:
310g butter
125g softened cream cheese
15ml vanilla extract, divided
5ml dry active yeast
250ml sugar
3 ¾ cups flour
2.5ml salt
125ml brown sugar
20ml cinnamon
45ml whole milk
1 cup icing sugar

Method:

Mix 10ml vanilla extract with 5ml of dry active yeast. 

Cream the butter, cream cheese, vanilla with yeast, and granulated sugar with an electric mixer until light and fluffy—2-3 minutes. Turn the mixer on low. Add the salt, then slowly add the flour. Scrape the bowl and mix until well combined.

Press the dough into a flat disk. Wrap and refrigerate the dough for (at least) 30 minutes.

Preheat the oven to 190°C.

Mix the brown sugar and cinnamon together in a small bowl.

Cut the dough in half and leave one half in the fridge while working with the first half. Flour a piece of wax paper and roll the dough into a 7 X 18 inch rectangle that is approximately ¼ inch thick. Sprinkle half the cinnamon sugar over the dough leaving 1 1/2 inches bare along the long edge. Starting on the cinnamon covered side, carefully roll the dough tightly toward the bare edge. You may want to cut the dough into two sections to make the rolling easier. 

At this point, you can place the rolls back in the fridge and save for weeks if needed. 

Press the seam firmly, then cut the roll into 1/3-1/2 inch slices and lay on parchment paper lined cookie sheets. Repeat with the remaining dough and cinnamon sugar. 

Bake for 9-12 minutes. Cool completely. Then whisk the powdered sugar, milk and remaining vanilla extract together in a small bowl. Dip the face of each cookie into the glaze and set on a rack to dry.