Step 1

For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.

Step 2

In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt.  Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined.

Step 3

On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat.

Step 4

Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge.

Step 5

Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes.

Step 6

Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Step 7

Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes.

Step 8

Bake for 15-17 minutes, until the edges are lightly golden.

Step 9

Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling.

Step 10

For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired.

Step 11

Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.