Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (for the dough)
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt (for the dough)
  • ¼ cup (4 tablespoons) unsalted butter, softened (for the filling)
  • ½ cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • Pinch fine sea salt (for the filling)
  • 4 tablespoons cream cheese, softened (for the glaze)
  • 1 ½ cups powdered sugar, sifted
  • 2–3 tablespoons milk (whole or semi-skimmed)
  • ½ teaspoon vanilla extract (for the glaze)

Instructions:

  1. Cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes). Beat in the egg and vanilla extract until just combined. Whisk together the flour, baking powder, and salt separately. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
  2. Shape the dough into a flat disc, wrap tightly, and chill in the refrigerator for 30 minutes. This allows the dough to firm up for rolling.
  3. While the dough chills, combine the softened butter, brown sugar, cinnamon, and a pinch of salt until a smooth, spreadable paste forms.
  4. Remove the dough. Place it between two large sheets of parchment paper. Roll the dough into a thin, even rectangle, approximately 10x14 inches (25x35 cm). Peel off the top parchment sheet and evenly spread the cinnamon filling over the entire surface, leaving a small ½ inch border on one of the long edges.
  5. Starting from the long edge opposite the border, tightly roll the dough into a uniform log. Use the bottom parchment paper to help keep the roll tight. Pinch the seam shut.
  6. Wrap the dough log tightly in the parchment paper, then again in plastic wrap. Refrigerate for at least 30–60 minutes, or until the log is very firm. This ensures clean, defined swirls when slicing.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with fresh parchment paper. Remove the log from the fridge and cut it into ½-inch (1.25 cm) thick slices. Place the slices about 2 inches apart on the prepared baking sheets.
  8. Bake for 10–12 minutes, or until the edges are lightly golden and the centres are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  9. Whisk together the softened cream cheese, powdered sugar, ½ teaspoon vanilla, and 2 tablespoons of milk until completely smooth. Add the third tablespoon of milk only if a thinner consistency is desired. Drizzle the glaze generously over the slightly warm or completely cooled cookies. Allow the glaze to set for 5–10 minutes before serving.