Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups (188g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/4 cup (60ml) milk
  • 1/4 cup (57g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 1-2 tablespoons milk, as needed
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Cream together butter and sugar. Beat in egg and vanilla. Whisk together dry ingredients, then gradually add to the wet ingredients, alternating with milk, until just combined. Wrap dough in plastic wrap and chill for 30 minutes.
  2. In a small bowl, combine softened butter, brown sugar, and cinnamon until well combined.
  3. On a lightly floured surface, roll out the chilled dough into a rectangle. Spread the cinnamon-sugar filling evenly over the dough.
  4. Starting from one long end, tightly roll the dough into a log. Slice the log into 1-inch thick slices.
  5. Arrange the cookies on a baking sheet lined with parchment paper or a silicone baking mat. Bake in a preheated oven until golden brown.
  6. While the cookies are cooling, prepare the glaze by beating together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until desired consistency is reached.
  7. Once the cookies are slightly cooled, generously drizzle with the cream cheese glaze. Serve immediately or store in an airtight container.