Divide the dough into two equal parts.
Lightly flour some parchment paper and shape the dough into a rectangle. Roll it out to the approximate size, 9"x7". Repeat with the other ball of dough.
Mix together the butter, sugar and cinnamon and spread half of the mixture evenly on the rolled out dough. Do the same with the remaining butter, sugar, cinnamon mix on the other rectangle of dough.
Carefully roll the dough up into a 9" long log. Your dough will crack, and that's ok! Just use your fingers to pinch it together and keep rolling it up - you won't see these cracks. Repeat with the other rectangle of dough.
Carefully place to dough logs on a parchment lined baking pan and cover with plastic wrap. Chill for at least 2 hours. *At this point, if you're making these ahead, you can wrap tightly in plastic wrap to either freeze or keep in the fridge for 1-2 days until you're ready to bake.*
When thoroughly chilled, remove from the refrigerator and slice the dough log into 1/4" slices. Place the cookies on a parchment paper lined baking sheet 2" apart.
Bake at 350F for 10-12 minutes, until the edges and bottoms are slightly golden. Allow the cookies to cool on the pan for 5 minutes before transferring to a rack to cool completely.
While the cookies are cooling, whisk together the ingredients for the glaze (add more sugar if the consistency is too watery). Once the cookies have cooled completely, drizzle the cookies with the confectioner's sugar glaze.