Step 1

First, make the cookie dough. In a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract. Beat on medium-high until the mixture is fluffy and pale in color, about 1 minute.

Step 2

Stop the mixer and scrape down the bowl, then add the flour, baking powder, cinnamon and salt and beat on low speed until just combined and no streaks of flour remain.

Step 3

Set the cookie dough onto a large sheet of plastic wrap, lightly pat it into a flat rectangle (the size doesn’t matter, just get it rectangle-shaped), then wrap it fully in the plastic and refrigerate until it’s firm, about 1 hour.

Step 4

Once the dough is chilled, make the filling. In a small bowl, use a silicone spatula to mix the melted butter, brown sugar and cinnamon until combined. The mixture should resemble wet sand.

Step 5

Place a large rectangle of plastic wrap on a work surface and dust it with flour. Unwrap the chilled dough and place it on the surface. Use a rolling pin to roll out the dough into an 8-by-11-inch rectangle, dusting the top with more flour as needed. Use an offset spatula or knife to spread the filling on top of the dough all the way to the edges.

Step 6

Working from the short side of your dough, roll the dough into a tight log, using the plastic wrap beneath the dough to lift it up and into a spiral. Wrap the log tightly in the plastic wrap, roll it on the counter a little to seal the edges and place in the freezer until it’s firm to the touch, about 20 minutes.

Step 7

While the dough firms up, preheat the oven to 350 F. Line two sheet pans with parchment paper. Once the dough is firm, remove it from the freezer. Using a sharp knife, slice off the ends of the log, then slice the log into 1/2-inch-thick cookies. Place the cookies 2 inches apart on the prepared sheet pans.

Step 8

Bake until the cookies have puffed up and are light golden brown all over, 9 to 10 minutes. Remove the sheet pans from the oven and allow the cookies to rest on the sheet pans for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool slightly while you make the icing.

Step 9

Last, make the cream cheese icing. In a small microwave-safe bowl, add the cream cheese. Microwave until it’s very soft, about 15 seconds. Whisk in the milk, powdered sugar, vanilla extract and salt. Drizzle the icing over the cookies and allow the icing to set before serving.