Step 1

In a mixing bowl whisk together flour, baking powder, baking soda and salt.

Step 2

In the bowl of an electric stand mixer cream together 1 cup softened butter, the cream cheese, and granulated sugar until combined. Increase to medium-high speed and beat for about 2 minutes until light and fluffy. Scrape down bowl.

Step 3

Mix in egg until well combined then blend in vanilla extract. Scrape down bowl.

Step 4

Add flour mixture and mix on low speed until combined. Divide dough into two equal portions.

Step 5

Shape each portion into a square about 5-inches on each side (use a little flour if needed to reduce sticking). Cover with plastic wrap and chill until easier to manage, about 1 1/2 to 2 hours. Near the end of chilling preheat oven to 350 degrees and line 18 by 13-inch baking sheets with parchment paper.

Step 6

Remove one chilled dough from the fridge. Dust a clean works surface well with flour, place dough over flour and dust top of dough with flour. Roll out into a 12 by 10-inch rectangle while pinching cracked edges back together as you roll.

Step 7

In a mixing bowl using your fingertips mix together 1/3 cup brown sugar with 1/2 Tbsp cinnamon. Brush top of dough with 3 Tbsp of the melted butter, while leaving a 1/2-inch edge uncovered on one of the 12-inch long sides.

Step 8

Right away before butter re-solidifies evenly sprinkle with the cinnamon brown sugar mixture, spread sugar mixture out even while again leaving that 1/2-inch edge uncovered.

Step 9

Snuggly roll dough up starting on the opposite side to the uncovered edge (a 12-inch long side). If you find it's sticking a little in a few places use a bench scraper to ease it up from sticking and if there are any small cracks as you roll just pinch/smooth them back together.

Step 10

Seal the uncoated edge with a little water to keep the edge of the rolled log sealed together. Just use your fingertip or a pastry brush to brush a little water on the end before sealing shut.

Step 11

For clean cuts use dental floss to slice through dough, making each slice of dough just over 1/2-inch thick (you should get about 20 slices per roll). If you find the bottom isn't cutting all the way through with floss then just use a knife to finish cutting through.

Step 12

Transfer 12 slices to lined baking sheet, refrigerate remainder on parchment paper. Bake in preheated oven until nearly set, about 11 to 12 minutes. Let cool on pan 10 minutes before transferring to a wire rack to cool completely.

Step 13

Repeat process with remaining dough in fridge, brushing with butter, sprinkling with cinnamon sugar, rolling, slicing and baking. And also bake remaining slices that are refrigerated.

Step 14

For the icing in a mixing bowl whisk together powdered sugar, milk and vanilla extract until well combined. Then depending on whether you want to drizzle icing over or spread over bottoms of cookies you may want to thicken or thin icing. To spread over bottoms of cookies you'll need to add about 1/3 cup more powdered sugar to get a consistency that is quite thick for spreading with an icing spatula.

Step 15

Either drizzle icing over cookies or using an icing spatula to spread a very thin layer over bottom side of the cookies. Return cookies to cooling rack or parchment paper, iced side facing up and allow it to set completely.