• In the bowl of stand mixer fitted with a paddle attachment, cream the butter and sugars on medium speed for 1-2 minutes or until light and fluffy. Scrape down the sides of the bowl. Add the eggs and vanilla and mix for another 1-2 minutes. 
• Mix in the flour, cinnamon, baking powder, and salt. Mix until just combined. Cover and refrigerate the dough for at least 1 hour. 
• In a microwave safe bowl warm the butter, brown sugar, and cinnamon until melted and fully combined. 
• Divide the dough into 2. On a lightly floured surface, roll out each half to a 12x6 inch rectangle. Spread 1/2 of the cinnamon mixture over each rectangle. Gently roll each rectangle into a log, to create a 12 inch log (roll lengthwise). Place each log on a large plate or small baking sheet and chill for 10 minutes, but no longer!
• Preheat the oven to 375°F. Line a baking sheet with parchment paper. 
• Remove the logs from the fridge and cut into 1” inch segments. 
• Place the cookies on the baking sheet leaving 2 inches between each cookie. 
• Bake for 9-12 minutes. Remove the cookies from the tray while they are still warm. Transfer to a wire rack to cool to room temperature.
• Drizzle the icing overtop of the cookies. 

Icing

• Icing: whisk the powdered sugar, milk, and vanilla until smooth.