Mini Cinnamon Roll Cookies

All the yummy goodness of cinnamon rolls baked into cute bite-size cookies! ...MORE + LESS -

2 tablespoons plus 2 teaspoons granulated sugar

4 teaspoons ground cinnamon

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

6 tablespoons plain cream cheese spread (from 227 g container)

1 cup icing sugar

4 teaspoons water

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1

Heat oven to 425°F. Line large baking sheet with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon. On lightly floured surface, roll one pie crust into 13-inch circle; spread with 3 tablespoons of the cream cheese spread. Sprinkle with half of the cinnamon-sugar to within 1/4 inch from edge.
2

Roll up tightly. With serrated knife, trim about 1/2 inch from each end; discard. Cut roll into about 24 (1/2-inch) slices. (For easier cutting, use a wet knife, cleaning it after each cut.) Place on baking sheet about 1 inch apart. Repeat with remaining crust, cream cheese spread and cinnamon-sugar.
3

Bake 20 to 22 minutes or until golden brown. Remove from baking sheet to cooling rack; cool completely.
4

Mix icing sugar and water until smooth and drizzling consistency. Drizzle over cookies. Let stand about 15 minutes or until icing is dry.

The cream cheese spread is slick to spread if you microwave it in a small microwavable bowl 10 to 15 seconds before spreading.
Looking for some extra oohs and ahhs? Sprinkle the cream cheese with 1/2 cup finely chopped pecans before sprinkling with the cinnamon-sugar.