2 refrigerated roll out pie crusts
1/2-3/4 cup dark brown sugar (I just sprinkled it on until it covered the surface)
1 tablespoon cinnamon (or more to taste)
1/2 cup powdered sugar
2 teaspoons cold milk
Preheat oven to 400 degrees F. Roll out pie crust and place on a greased cookie sheet (or a cookie sheet lined with parchment paper or a silpat). Sprinkle 1/2 the brown sugar and 1/2 the cinnamon over the entire surface of the pie crust. Starting at the bottom (end closest to you) roll the pie crust up into a log.
Slice the log into 1/2 inch slices and place slice facing up on the greased cookie sheet.
Bake for about 12 minutes until the cookies are brown and the cinnamon sugar is bubbling.
Prepare icing by mixing powdered sugar and milk in a small bowl. Pour icing into a zip lock bag. With a sharp scissor snip off a very, very tiny corner from the zip lock bag (I MEAN TINY) and squeeze a zig zag pattern over each cookie. It's okay if icing drips down the sides of the cookies. I think they look prettier that way!
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