Line two light colored baking sheets with parchment paper and set aside.
Open package of cookie dough and press dough into a rectangle on one side of a long sheet of waxed paper. Fold paper over dough and roll out to a 12x8 rectangle. If it's uneven as you're rolling, trim extras and patch where necessary.
Spread brown sugar over entire surface of sugar cookie dough and sprinkle evenly with cinnamon.
Roll up dough gently into a tight roll. Wrap in waxed paper you used for rolling and freeze for 30 minutes.
Preheat oven to 350 degrees.
Remove cookie log from the freezer and slice into 24 skinny cookies OR 16 thicker cookies. Cookie amount depends on which way you rolled your cookies, from the 8 inch side (16 thick cookies) or from the 12 inch side (24 thinner cookies).
Place onto prepared baking pans and bake 8 minutes for the skinny cookies, or 10 minutes for the thicker cookies. Remove from oven and cool 5-7 minutes on the hot baking sheets before drizzling with icing.
To make the icing, stir water, bit by bit into the powdered sugar to until its the consistency of white school glue. Drizzle over cookies and serve!