• 2 1/4 cups all purpose flour plus more for rolling
• 1/4 tsp. kosher salt
• 1/2 tsp. baking powder
• 1 1/2 sticks unsalted butter softened
• 3/4 cup sugar
• 1 large egg
• 1 1/2 tsp. vanilla extract

For the filling:

• 2 tbsp. melted butter
• 1/4 cup sugar
• 1 tbsp. ground cinnamon

For the icing:

• 1 cup powdered sugar sifted
• 3-4 tbsp. heavy cream
• 1/2 tsp. vanilla extract

• In a small bowl, whisk together the all purpose flour, kosher salt, and baking powder. Set aside.
• In the bowl of a stand mixer, cream the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
• Add the egg and vanilla extract and beat until combined.
• With the mixer running on low, slowly add the flour mixture and mix until a soft dough forms. If the dough feels sticky, add a little more flour, a tablespoon at a time, until it holds together.
• Cut a sheet of parchment paper and lay it on a clean work surface. Lightly dust with flour and turn the dough out onto it.
• Divide the dough into two equal portions. Keep one portion covered while you work with the other.
• Roll one portion into a large rectangle about 1/4 inch thick.
• Brush half of the melted butter evenly over the rolled dough.
• In a small bowl, combine the sugar and ground cinnamon, then sprinkle half of this cinnamon-sugar mixture over the buttered dough.
• Starting from one long edge, roll the dough tightly into a log. Repeat the rolling process with the second piece of dough, butter, and remaining cinnamon-sugar.
• Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm. Chilling helps produce clean slices and prevents spreading while baking.
• When you’re ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Unwrap a chilled log and slice into rounds about 1/2 inch thick. Arrange the slices on the prepared sheet, allowing room for a small amount of spread (about 10–12 cookies per pan).
• Bake for about 10 minutes, until the cookies are set and just beginning to color at the edges. Remove from the oven and let cool on the pan briefly before transferring to a wire rack to cool completely.
• Allow the cookies to cool fully before icing so the glaze doesn’t run off.
• To make the icing, beat the sifted powdered sugar, heavy cream, and vanilla extract together in a small bowl with a hand mixer until smooth. Add more cream if needed to reach a drizzleable consistency.
• Drizzle the icing over cooled cookies, let it set, and serve. Store leftovers in an airtight container at room temperature for a few days or refrigerate for longer storage.