2tbspground cinnamonoptional: reduce to 1 tbsp if you prefer
¼tspsaltkosher, if you prefer
Cream Cheese Glaze
2tbspcream cheeseat room temperature
1tbspbutterunsalted, at room temperature
2tbspcreammay substitute milk or water
Make the Dough
Using the paddle attachment with your stand mixer, cream the butter with the sugar on medium-high speed until light and fluffy, usually about 5 minutes.
Add the egg and vanilla. Mix to combine.
In a large bowl, whisk the flour, salt, baking powder and baking soda together. Add this mixture to the butter mixture.
Mix on low speed just until it forms into a dough. Scrape the sides of the bowl to ensure it mixes completely.
Put the dough onto a large sheet of parchment paper. Pat it into a 9-inch by 12-inch rectangle. Set aside.
Make the Filling
In a small saucepan, melt the butter over medium heat. Continue cooking, mixing gently to prevent burning, until it turns a fragrant, golden brown color.
Remove from heat and immediately stir in the brown sugar, cinnamon, salt, and flour. This will have the consistency of a thick paste.
Use a spatula to spread the filling onto the dough in an even layer.
Starting with the long edge, roll the dough in a spiral as if it were a cinnamon roll. Use the parchment paper to help roll it.
Wrap in plastic wrap. Chill in your refrigerator for about an hour.
Near the end of the hour of chilling, Preheat oven to 350°F. Line two baking sheets with parchment paper.
Using a sharp knife, slice the dough into 1/4 inch rounds. Place them on the baking sheets about 1-1/2 inches apart.
Back about 10-12 minutes, until the edges begin to turn golden brown. For even baking, rotate the sheets after about 5 minutes.
Transfer to a cooling rack.
Make the Glaze
While the cookies cool, whisk together the cream cheese, cream, butter, and vanilla until combined. Add the confectioners' sugar and salt. Whisk to form a very thick glaze that will dribble from the spoon.
When cookies are completely cool, use a spoon to drizzle a little glaze on each.
These cookies are best the day they are baked but do store in an airtight container for a few days.
You can reduce the sugar calories by substituting equal amounts of Swerve or Allulose.