1-Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

2-In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

3-In a large bowl, beat the softened butter and granulated sugar on high speed until creamy and smooth, about 2 minutes.

4-Add the egg and vanilla extract to the butter mixture, beating until fully combined.

5-Gradually mix the dry ingredients into the wet mixture on low speed until just combined. If the dough feels too soft or sticky, add up to 1 tablespoon more flour to assist handling.

6-Divide the dough into two equal portions. On a floured surface or silicone baking mat, roll each piece into a 9×7-inch rectangle about ¼ inch (6mm) thick.

7-Brush each rectangle evenly with 1 tablespoon melted butter. Mix the filling ingredients (sugar and cinnamon) and sprinkle evenly over each buttered dough.

8-Starting from one long edge, roll each rectangle tightly into a 9-inch log. Smooth any cracks to maintain a neat spiral.

9-Wrap dough logs tightly in plastic wrap and chill in the refrigerator for at least 2 hours or up to 2 days. Logs can also be frozen for up to 3 months.

10-Using a sharp, warm knife, slice chilled logs into ½ inch (1.3 cm) thick rounds. Place slices 2 inches apart on prepared baking sheets.

11-Bake for 10–12 minutes or until cookies are lightly browned at the edges and firm to the touch. If needed, reshape gently while warm.

12-Let cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

13-Mix confectioners’ sugar, milk, and vanilla extract until smooth. Optionally, add melted butter for richer icing. Drizzle over cooled cookies.