Step 1: Brown the Butter Heat ½ cup salted butter in a saucepan over medium heat until it turns golden brown and gives off a nutty aroma. Once done, pour it into a bowl and let it cool completely, which takes about 30 minutes. This step is crucial for building the rich base of your cinnamon cookies with glaze.

Step 2: Prepare the Cinnamon Filling In a bowl, cream together 2½ tablespoons softened butter, ¼ cup brown sugar, 1½ teaspoons cinnamon, 1½ tablespoons flour, and a pinch of salt until smooth. Scoop the mixture into small balls, about ½ teaspoon each, and freeze them for 15 minutes to keep them firm.

Step 3: Preheat and Prep Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking. This setup ensures your cookies bake evenly and come out perfectly.

Step 4: Mix the Dough In a mixer, beat the cooled browned butter with ½ cup granulated sugar and ¼ cup brown sugar until light and fluffy. Add 1 large egg and 1½ teaspoons vanilla, mixing until smooth, then gradually incorporate 1½ cups all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ⅛ teaspoon nutmeg.

Step 5: Assemble and Bake Fold the frozen cinnamon filling balls into the dough, saving about 10 for the tops. Scoop dough into balls about 3 tablespoons each, press a reserved cinnamon ball on top, and place 5-6 on the baking sheet. Bake for 10-13 minutes until the edges are light golden brown. If they spread unevenly, reshape them right away with a spatula.

Step 6: Add the Glaze Once cooled, mix ½ cup powdered sugar, 1 tablespoon milk, and a splash of vanilla for the glaze, then drizzle it over the cookies and let it harden. This step adds the sweet finish that makes these cinnamon roll cookies irresistible.