Knead together the sugar cookie dough and all-purpose flour in a medium mixing bowl until combined and the dough is no longer sticky.

Roll the dough out on a silicone mat or a floured surface until it is a rectangle about ½-inch thick.

In a small mixing bowl, stir together the butter, brown sugar, and cinnamon until thoroughly combined.

Gently spread the sugar mixture all over the cookie dough.

Gently roll the cookie dough up from the shorter side.

Wrap the cookie dough log in plastic wrap and refrigerate for 1 hour or until firm.

When ready to bake your cookies, preheat your oven to 350F and line two large baking sheets with parchment paper.

Remove the dough from the refrigerator and unwrap it.

Use a sharp knife to cut cookies about ½-inch thick from the log and lay them on the prepared baking sheets.

Bake one sheet at a time for 14-17 minutes or until the cookies begin to brown around the edges.

Remove from the oven and allow to cool on the rack for about 10 minutes.

Place the frosting in a small, microwave-safe bowl and heat in the microwave for 10 seconds or just until it becomes the consistency of a thick glaze. Mix well and then drizzle over the cookies. Let set.

Serve warm or cooled and enjoy!