LOS ANGELES -- Dear SOS: The Cravory, a bakery in San Diego, makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks! -- Brian Boroff, San Francisco

Dear Brian: These little creations, which look and taste like a cinnamon roll but neatly compact with a cookie crumb, combine the best of both worlds. The Cravory was happy to share its recipe for cinnamon roll cookies, which we've adapted below.

The Cravory's Cinnamon Roll Cookies

Total time: 1 hour, 10 minutes, plus chilling and cooling times. Makes 20 to 24 cookies. Adapted from The Cravory, in San Diego.

Cookie dough:

     1    cup (2 sticks) butter

     1/2  cup (3 1/2 ounces) sugar

     1    cup (8 ounces) brown sugar

     1/4  cup (1 ounce) powdered sugar

     3    eggs

     2     teaspoons vanilla extract

     3    cups plus 1 teaspoon (13 ounces) unbleached flour

     1     teaspoon ground cinnamon

     1/4  cup (1 ounce) cornstarch

     1     teaspoon baking powder

     1/2     teaspoon baking soda

     1/2     teaspoon salt

CREAM together the butter, sugar, brown sugar and powdered sugar in the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer. Beat in the eggs, one at a time, until thoroughly combined, then beat in the vanilla extract.

WHISK together in a separate large bowl, the flour, cinnamon, cornstarch, baking powder, baking soda and salt. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix.

REMOVE the dough and cover with plastic wrap. Refrigerate the dough until well chilled, at least 1 hour.

Filling:

     1     cup (4 ounces) chopped toasted pecans

     1/2  cup (4 ounces) light brown sugar

     1/4  cup (1/2 stick) butter, melted

     1     tablespoon cinnamon

PREPARE the filling shortly before assembling the cookies: In a medium bowl, combine the pecans, brown sugar, butter and cinnamon, mixing until well-combined.

Glaze:

     2     ounces cream cheese, softened

     2     tablespoons butter, softened

     1    cup (4 ounces) powdered sugar, sifted

     1     vanilla bean, scraped

     Zest of 1/2 orange (optional)

     3     tablespoons milk

FLOUR a cutting board or work surface. Turn the dough out on to the work surface and, using a rolling pin, roll out the dough to a 10- by 10-inch square.

SPREAD the filling gently but evenly over the dough.

GENTLY roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least one hour, preferably overnight.

HEAT the oven to 350°.

Prepare the glaze:

WHISK together, in the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, the cream cheese and butter. Slowly beat in the powdered sugar, then the vanilla bean and orange zest (if using). Finally, whisk in the milk until the glaze is smooth and thick.

GREASE 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut the log into half-inch-thick slices. Place each slice in a greased muffin cup.

BAKE the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking.

REMOVE the cookies and cool, still in the muffin tins, on a rack. Using a fork, generously drizzle the glaze over the baked cookies before serving.

Nutrition information: Per cookies: 311 calories, 3 grams protein, 41 grams carbohydrates, 1 gram fiber, 15 grams fat, 8 grams saturated fat, 54 milligrams cholesterol, 27 grams sugar, 119 milligrams sodium.