Ingredients
2
tablespoons plus 2 teaspoons granulated sugar
4
teaspoons ground cinnamon
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6
tablespoons plain cream cheese spread (from 8-oz tub)
1
cup powdered sugar
4
teaspoons water
Preparation
Heat oven to 425°F. Line large cookie 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.
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 cookie sheet about 1 inch apart. Repeat with remaining crust, cream cheese spread and cinnamon-sugar.
Bake 20 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.
Mix powdered sugar and water until smooth and drizzling consistency. Drizzle over cookies. Let stand about 15 minutes or until icing is dry.
