In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt until well blended.

In a large mixing bowl, cream together ½ cup of softened unsalted butter and ¾ cup of granulated sugar until light and fluffy.

Add in 1 large egg and 2 teaspoons of vanilla extract, then mix until combined.

Gradually incorporate the dry ingredient mixture into the wet mixtures, mixing on low speed until a soft dough forms.

Turn the dough onto a floured surface and shape it into a rectangle about 9x7 inches.

Brush the surface with melted butter, then sprinkle 1 tablespoon of ground cinnamon and ½ cup of brown sugar evenly over the top.

Roll the dough tightly into a log, ensuring the filling is enclosed.

Wrap the dough log in plastic wrap and place it in the refrigerator to chill for at least 2 hours.

Preheat your oven to 350°F (177°C) and slice the dough into ½-inch rounds.

Arrange the rounds on a parchment-lined baking sheet and bake for 10-11 minutes.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Whisk together 1 cup of confectioners’ sugar and a few tablespoons of milk to create the icing and drizzle over the cookies.