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1. In the bowl of your stand mixer using the paddle attachment, blend cookie mix, softened butter, flour, and egg until a dough forms.
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2. On a lightly floured surface, roll dough to about 1/4-inch thickness in a rectangle shape.
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3. Brush the top of the dough with melted butter.
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4. In a small bowl, mix together sugar and cinnamon. Spread this evenly over the dough.
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5. Begin to roll up dough, starting at the long side of the rectangle that's closest to you. (If the dough tears, just pinch it back together.)
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6. Cut the log of dough in half.
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7. Wrap each half in plastic wrap and pop dough in the freezer for 30 minutes (until firm but not hard-if it's too hard it will cause breaking when you cut it).
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8. Heat oven to 375 F.
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9. Cover your baking sheet with parchment paper.
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10. Take dough out of freezer and begin cutting it into 3/4-inch slices.
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11. If dough tears a little as you cut it, just pinch it together a little with your fingers.
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12. Place slices about 2 inches apart on the prepared cookie sheet.
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13. Bake for 10 minutes. Remove cookies from the oven and place them on a sheet of parchment paper to cool.
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14. If you want to make the frosting, just combine the milk and powdered sugar until you have a smooth consistency then drizzle over the cookies. I skipped this because the cookies were so delicious without it!
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Adapted from a recipe by Brandie, The Country Cook from a post she did for In Katrina's Kitchen.
