Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract (for dough)
  • 2 1/4 cups All-Purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 cup (1/2 stick) Unsalted Butter, very soft (for filling)
  • 1/2 cup Light Brown Sugar, packed (for filling)
  • 1 1/2 tablespoons Ground Cinnamon (for filling)
  • 1 teaspoon All-Purpose Flour (for filling)
  • 2 oz Cream Cheese, cold
  • 1 cup Powdered Sugar, sifted
  • 1–2 tablespoons Milk or Heavy Cream
  • 1/2 teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until pale, fluffy, and well-combined (about 3 minutes). Scrape down the sides of the bowl.
  2. Add Wet Ingredients: Beat in the egg and the vanilla extract until just combined. Do not overmix.
  3. Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients on low speed until a soft dough forms. Do not overwork the dough.
  4. Form and Chill (Quick Chill): Shape the dough into a thick, rectangular disc. Wrap tightly in plastic wrap and chill for 15 minutes to make the dough easier to roll.
  5. Prepare the Filling: While the dough chills, combine the very soft butter, brown sugar, cinnamon, and 1 tsp flour until a thick, spreadable paste forms.
  6. Roll the Dough: Remove the dough from the fridge. Place it between two large sheets of parchment paper and roll it into a large, even rectangle, approximately 12 x 16 inches (30 x 40 cm) and about 1/8 inch (3 mm) thick.
  7. Spread the Filling: Peel off the top sheet of parchment. Evenly spread the cinnamon filling paste over the entire surface of the dough, leaving a narrow, 1/2-inch border along one of the 16-inch edges.
  8. Roll the Log: Starting from the 16-inch edge opposite the clean border, tightly roll the dough into a neat log. Brush the clean border edge with a tiny bit of water and press firmly to seal the seam closed.
  9. The Mandatory Chill: Wrap the log tightly in plastic wrap (or foil). Place in the freezer for 30 minutes, then transfer to the refrigerator for an additional 30–60 minutes, or until the log is rock-solid and easy to slice without squishing. (Total chill time: 60-90 minutes).
  10. Preheat and Slice: Preheat the oven to 350°F (175°C). Line two baking sheets with fresh parchment paper. Using a sharp, un-serrated knife, slice the chilled log into cookies about 1/2 inch (1.2 cm) thick.
  11. Bake: Place the cookies 2 inches apart on the prepared sheets. Bake for 10–12 minutes, rotating the trays halfway, until the edges are lightly golden brown and the centers look set.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  13. Prepare Glaze: While the cookies are cooling, whisk together the cold cream cheese, sifted powdered sugar, vanilla, and 1 tablespoon of milk/cream until smooth. Add the second tablespoon of liquid only if the glaze is too stiff to drizzle.
  14. Glaze and Serve: Drizzle the cooled cookies generously with the cream cheese glaze. Allow the glaze to set slightly before serving.