Glazed Cinnamon Roll Cookies

1 . Stage

Prepare dough: Stir together flour, sugar, brown sugar, salt, and baking soda. Add butter, eggs, and vanilla; mix until a soft dough forms (do not overmix.) Refrigerate for 15 to 30 minutes to make it easier to roll out.

2 . Stage

While the dough is chilling, prepare filling. Combine sugar, brown sugar, pecans, butter, cinnamon, and vanilla in a saucepan over low heat. Cook until melted, but don't let it caramelize. Remove from the heat.

3 . Stage

Divide the cold dough into 2 equal sections. Roll each out on a lightly floured surface to a 9x13-inch rectangle.

4 . Stage

Pour 1/2 of the filling mixture onto each rectangle and spread evenly. Staring with the longer side, roll each rectangle tightly to form a log. Wrap and refrigerate 8 hours to overnight.

5 . Stage

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

6 . Stage

Remove dough logs from the refrigerator. Cut into 1/4 to 1/2 inch thick slices. Place on the prepared baking sheets about 2 inches apart.

7 . Stage

Bake in the preheated oven in batches until light golden brown, 8 to 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.

8 . Stage

Combine powdered sugar, butter, 1 tablespoon milk, and vanilla for glaze. Mix until smooth, adding milk if necessary to preferred thickness. Drizzle over the cooled cookies.