Cinnamon Roll Cookies

One of my all-time favourite breakfast pastries, turned into a cookie! Somewhat bastardized from the LCBO magazine, using cream cheese in the dough (instead of in a frosting) and a tangy buttermilk drizzle for appearances.

• Ready In: 24 hrs 15 mins
• Serves: 75
• Yields: 75 cookies

Ingredients

• 1  cup flour
• 1⁄2 cup  barley flour
• 1⁄2 cup  oat flour
• 3 (1 g) packets stevia
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 4  ounces cream cheese
• 2  ounces shortening
• 1⁄2 cup light brown sugar
• 2  tablespoons buttermilk
• 1  teaspoon vanilla extract
• 1⁄2 tablespoon cinnamon
• 3⁄4 cup dark brown sugar, packed
• 2  tablespoons butter
• 2  tablespoons pure maple syrup
• 1  tablespoon cornstarch
• 1⁄4 cup icing sugar
• 2  teaspoons buttermilk
• 1  teaspoon lemon juice

Directions

1. Dough:
2. Whisk together flours, stevia, salt and nutmeg. Set aside.
3. Cream cream cheese, shortening, sugar, buttermilk and vanilla until fluffy.
4. Beat in dry ingredients.
5. Divide in half, wrap in plastic and chill 1 hour before rolling out.
6. Filling:
7. Mix all ingredients until thoroughly combined.
8. Assembly:
9. On a lightly floured surface, roll out one piece of dough into a large rectangle (about 1/8 - 1/4" thick). Spread half of the filling evenly over rectangle.
10. Roll up from the long side. Repeat with second piece of dough.
11. Wrap each and freeze for at least 4 hours.
12. Preheat oven to 350°F Line a baking sheet with parchment paper.
13. Rolls into 1/4" thick slices and place 1" apart on sheets.
14. Bake, one sheet at a time, for 15 minutes. Cookies will be just starting to turn golden.
15. Cool completely on the sheet before removing.
16. Glaze:
17. Whisk together all ingredients until smooth and creamy.
18. Drizzle over baked cookies and allow to set.