Part cinnamon rolls, part cookie and completely yummy...
Cinnayums!

2 tablespoons cinnamon

1/4 cup brown sugar, firmly packed

1/4 cup finely chopped nuts, optional

1 egg, beaten

1. On a flat floured surface roll dough into 2 large rectangles 1/4 inch thick.

Spread dough with a thin layer of shortening. Sprinkle and spread the cinnamon, sugar and optional nuts over entire surface of each rectangle, leaving about 1 inch border on all four sides.

5. Brush tops with beaten egg. Bake in the preheated oven for 10-12 minutes until golden. Make the icing. Remove from oven and spread icing over the top while the cinnamon rolls are still warm.

1-1 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract or flavoring

1-3 tablespoons water

In a small bowl mix together sugar, vanilla and 1 tablespoon of the water. Stir vigorously with a fork until smooth, adding a little water as needed to reach a creamy, spreadable consistency.

I buy cinnamon in Jerusalem at the interesting Pereg
store in the shuk at Machene Yehuda, and you can also buy yours from Israel: online.

I really think Pereg cinnamon makes delicious cinnamon rolls & it's a good way to support Jewish business Israel. Plus, they have a lot of other kosher Israeli products that would be fun for your family to try.