Ingredients:

  • 1 cup unsalted butter, softened (for cookie dough)
  • ¾ cup caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (for cookie dough)
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt (for cookie dough)
  • ¼ cup unsalted butter, softened (for cinnamon filling)
  • ½ cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 4 oz cream cheese, softened (for glaze)
  • 1 ½ cups powdered sugar, sifted
  • 1-2 tablespoons milk
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions:

  1. Prepare the Cookie Dough: In a stand mixer, cream the 1 cup softened butter and caster sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla extract until just combined.
  2. Combine Dry Ingredients: Whisk together the flour, baking powder, and ½ teaspoon salt. Gradually add the dry mixture to the wet mixture on low speed until a soft dough forms. Flatten the dough into a rectangular disc, wrap, and chill for 30 minutes (optional, but recommended).
  3. Assemble the Swirl: Whisk together the ¼ cup softened butter, brown sugar, and cinnamon until a spreadable paste forms. Roll the dough between two sheets of parchment paper into a neat rectangle, approximately 12 x 15 inches and ¼ inch thick. Remove the top sheet of parchment.
  4. Spread and Roll: Spread the cinnamon filling evenly over the dough, leaving a ½ inch border along one long edge. Starting with the long edge opposite the border, carefully and tightly roll the dough into a firm log. Press the seam firmly to seal.
  5. Mandatory Chill: Wrap the dough log tightly and refrigerate for a minimum of 2 hours, or until rock hard. This is essential for clean slices.
  6. Slice and Bake: Preheat oven to 350°F / 180°C. Line baking sheets with fresh parchment. Unwrap the chilled log and slice into rounds about ½ inch thick. Place cookies 2 inches apart on the prepared sheets.
  7. Bake: Bake for 10–12 minutes, rotating the tray halfway through. The edges should be lightly golden, but the centers should remain pale. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Glaze and Finish: While cookies cool, prepare the glaze. Beat the softened cream cheese until smooth. Gradually whisk in the sifted powdered sugar, ½ teaspoon vanilla, and a pinch of salt. Add milk one tablespoon at a time until the glaze reaches a thick, pourable consistency. Drizzle or spread generously over the completely cooled cookies. Allow the glaze to set for 15-20 minutes before serving.