1. For the cookie dough, cream together the softened butter and sugar (sachet 1) until pale and fluffy. Add the egg yolk and mix until well combined. Add the cookie mix (sachet 2) and combine to form a smooth, stiff dough.

2. Shape the dough into a log, wrap in parchment paper or cling wrap and chill for 1 hour.

3. In a small bowl, combine the melted butter, brown sugar and cinnamon for the filling. Mix until the mixture resembles wet sand.

4. Flour a work surface and roll out the cookie dough into a flat rectangle (roughly 1cm thick).

5. Spread the “wet sand” mixture in an even layer, all the way to the edges of the cookie dough.

6. Roll from the long side into a tight log. Wrap in parchment paper or cling wrap and place in the freezer for 10 minutes to firm up. (Alternatively can be placed in the fridge for longer before slicing)

7. Preheat oven to 180° C and line a baking sheet with parchment paper. Set aside.

8. Once the dough is firm enough to handle, slice the cinnamon roll cookie. Using a sharp knife, slice off 1.5cm-2cm cookie and place the prepared tray at least 5cm apart.

9. Bake for 10 minutes or until the edges are golden brown, but they are still slightly underdone. Be careful when transferring to a cooling rack as the cookies are fragile until fully cooled.

10. While the cookies cool, make the glaze (optional). Place cream cheese in the microwave for 15 seconds or until melted. Add the rest of the glaze ingredients and whisk till combined.

11. Drizzle the glaze over the cooled cookies. Allow to set and enjoy!