Cinnamon Roll Sugar Cookies

1. Make your cashew icing: Boil 1/2 cup raw cashews for 20 minutes, then strain. Put the strained cashews into a blender with 1 tbsp coconut oil, 2 tbsp maple syrup, 1/2 tsp vanilla, a squeeze of lemon, a pinch of salt, 1/4 cup water, and 2 tbsp of your choice of nut milk. Blend on high until fully mixed and smooth. Set the icing in the fridge to chill.
2. Make your cinnamon filling: In a small bowl, add 3 tbsp melted butter, 1/2 cup brown sugar, and 1 tbsp cinnamon. Mix until it resembles wet sand.
3. Prepare your sugar cookie dough: You can use premade sugar cookie dough or follow your favorite sugar cookie dough recipe (the original post recommends @lifeloveandsugar's recipe). Divide the dough into 2 halves.
4. Assemble the cookies: Sprinkle flour onto your surface and roll out each half of the dough into a rectangle, about 8 inches wide. Ensure it's not too thin. Spread half of the cinnamon filling evenly onto each rolled-out sugar cookie dough rectangle. Begin rolling each dough rectangle tightly into a log. Wrap each log in plastic wrap and freeze for 35 minutes to allow it to hold its shape. You will have 2 rolls.
5. Bake the cookies: Preheat your oven to 350°F (175°C). After freezing, cut the dough logs into 1/2-inch thick cookies. Place them 2 inches apart on a cookie sheet. Bake for 10 minutes (you want these slightly underdone because they will continue to cook on the sheet pan).
6. Serve: Drizzle the baked cookies with the chilled cashew icing and ENJOY.