Cinnamon roll cookies

In a large mixing bowl, use an electric hand mixer to beat the butter and sugar until light and fluffy (3-5 minutes). Add the egg and beat for 1 minute until just combined. Sift in the flour, baking powder, salt and cinnamon, then beat again for 1 minute until just combined. Tip onto a large sheet of baking parchment, shape into a rough rectangle, then chill for 2 hours.

When the dough is almost chilled, put the filling ingredients and a pinch of salt in a mixing bowl. Beat with an electric hand mixer until fluffy and combined. Let the dough stand out of the fridge for 5 minutes, then roll out between 2 sheets of baking parchment and trim into a neat 30cm square about 5mm thick.

Use a palette knife to carefully spread over the filing in an even layer, right to the edges of the pastry. Roll from one end into a tight log. Wrap in the parchment or a reusable plastic bag; chill for 45 minutes to firm up.

Preheat the oven to 170°C, gas mark 3. Line 2 baking trays with parchment and cut the dough into 1cm-thick rounds with a serrated knife. Carefully transfer to the prepared trays and bake for 8-10 minutes or until turning golden brown. Leave to cool on the trays for 10 minutes, then transfer to a cooling rack and leave to cool completely.

If liked, in a small bowl mix the icing sugar with about ½-1 tbsp water, adding a little at a time to give a smooth, runny consistency. Put in a piping bag; drizzle a little over each cookie. Store in an airtight container for up to 6 days.