Cinnamon Roll Sugar Cookies

I was looking for a way to spruce up sugar cookies....and I have been craving cinnamon rolls for a while and then I came across this recipe.  Perfect!!  I found the original at Picky-Palate (one of my favorite sites for treats!)

I halved the recipe because I didn't want a ton of cookies (this makes alot) but I will post the full recipe.  Plus a few changes I have made =)

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla

1 teaspoon almond extract (optional, if you don't have it or want to use it, just add another teaspoon of vanilla)

1 Cup sour cream

6 Cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

Filling (I didn't use her filling recipe, I had a bag of leftover cinnamon sugar that I used last time I made cinnamon rolls so I sprinkled that on......I think it was less than what hse used but I wish I would have used more =)  )

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar

1 1/2 teaspoons vanilla
2-4 Tablespoons milk, to thin icing (as needed, I didn't need any but I like my frosting thick)

In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

 In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

 Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. 

 Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.  

(Definitely should have used more....when I make cinnamon rolls I usually smother it....but I was afraid of overpowering it)

Start rolling from the long end closest to you, rolling into a log shape. 

 Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.  

Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

 To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. 

 Frost cookies then place in refrigerator until ready to serve.  Makes at least 6 dozen (that's why I halved it =)  )