Instructions

1. In a stand mixer fit with the paddle attachment, beat the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
2. Use a rubber spatula to scrape down the sides of the bowl and add the egg and vanilla extract. Beat until smooth and combined.Add the flour, baking powder, cinnamon, and salt. Mix until just combined and no streaks of flour remain.
3. Form the cookie dough into a flat rectangle and wrap in plastic wrap. Refrigerate for 1 hour or until firm enough to work with.
4. Generously flour a work surface and roll out the cookie dough into a roughly 10 x 8 inch rectangle.
5. In a small bowl combine the melted butter, brown sugar, and cinnamon for the filling. Mix until the mixture resembles wet sand.
6. Spread the mixture in an even layer, all the way to the edges of your cookie dough.
7. Roll from the long side into a tight log, sealing the edge of the cookie dough log. Wrap in plastic wrap and place in the freezer for 10 minutes to firm up a little. (Alternatively, you can also place in the fridge for up to 3 days before slicing off your cookies!)
8. While the dough firms up, preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
9. Once the dough is firm enough to handle, slice the cinnamon roll cookie. Using a sharp knife, slice off 1/2 inch thick cookies and place 2 inches apart on your cookie sheet.
10.  Bake for 10 minutes or until the edges are golden brown and the centers have puffed up a little, but the are still slightly underdone. Transfer to a wire rack to cool.
11. While the cookies cool, make the glaze if using! Place the cream cheese in the microwave for 15 seconds or until melted. Add the rest of the glaze ingredients and whisk to combine.
12. Drizzle the glaze over the cooled cookies. Let the glaze set and enjoy!