Add the butter, granulated sugar, and powdered sugar to a large mixing bowl. Using a hand mixer, beat on medium until creamed.
Add in the egg, vanilla extract, and cream cheese extract. Beat until the egg is incorporated.
In a separate bowl, add in the flour, baking powder, cornstarch, and salt. Whisk to combine.
Add the flour mixture to the wet ingredients and beat until the flour is incorporated and the dough comes together.
Place the dough between two pieces of parchment paper or wax paper and roll out into a 9 ½ x 13-inch rectangle and with a ¼ inch thickness.
Slide a cookie sheet under the parchment paper/wax paper and transfer the dough to the fridge to chill for 15 to 20 minutes until firm.
While the dough is chilling, work on the filling.
Add the brown sugar, flour, and cinnamon in a small bowl. Whisk to combine.
Add in the melted butter and stir until the butter is evenly distributed.
Once the dough is firm, peel the top piece of parchment paper off.
Carefully spread the filling on top of the dough using an offset spatula. Make sure to spread the filling to all of the edges.
Begin rolling from the dough up like a cinnamon roll from the long side. Be sure to tightly roll it and if the dough is sticking, use the parchment paper/wax paper to roll the dough and gently pull the paper away as you go.
Once the dough is rolled up, roll it back and forth to help get rid of any gaps in the cinnamon roll cookies.
Roll the dough back up in the parchment paper/wax paper and place back in the fridge to chill and firm up for at least 3 hours but overnight is best.
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Unwrap the cookie dough and slice the cookies ½ inch thickness using a sharp knife.
Place the cookies 2 inches apart on the prepared cookie sheet.
Place the cookies in the oven and bake for 13 to 16 minutes until the edges are golden brown.
Let the cookies cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
While the cookies are cooling, prepare the glaze. If you add the glaze right away, the cookies will need refrigerated so I recommend adding it just before serving.
Once the cookies are completely cooled and ready to be served, place them on wax paper.
Add the cream cheese to a medium bowl. Beat with a hand mixer until creamed.
Add in the vanilla extract, powdered sugar, and milk. Beat until smooth. Add up to 3 additional tablespoons of milk for a thinner consistency glaze.
Either dip the tops of the cookies in the glaze if it’s thin or add the glaze in a sandwich bag and cut a small hole in the corner of the bag for a thick glaze. With even pressure, pipe lines on top of the cookies.
If you added glaze, store in an airtight container in the fridge for up to 5 days. The cookies will be hard.
If you skipped the glaze, store the cookies in an airtight container at room temperature for 5 days.
The cookies don’t need a glaze, there is cream cheese flavoring in them.