Cookies - In a large mixing bowl cream together the butter and sugar. Add in the eggs one at a time, mix well after each addition. Add vanilla extract and mix together.

Add in the flour ½ cup at a time and mix on medium until all off the flour is incorporated.

Mix in the salt and baking powder.

Flatten the dough and place in plastic wrap and place in the refrigerator for at least one hour.

Using a clean counter or a non-stick silicon baking mat, sprinkle powdered sugar all over.

Filling - In a small bowl, mix together the brown sugar and ground cinnamon.

Place the chilled cookie dough on top and roll out. Spread the melted butter all of the rolled out cookie dough and sprinkle the brown sugar and cinnamon mixture all over the top. Roll the cookie dough like you would cinnamon rolls.

Place plastic wrap over it and freeze for at least 30 minutes. Sprinkle more powdered sugar on top of the counter or silicon baking mat and place the rolled cinnamon roll cookie dough.

Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicon baking mat.

Slice into ⅛" thick slices. You will need to add some powdered sugar to your knife to slice it easier.

Bake for 10 minutes. Allow the cinnamon roll cookies to cool for 1-2 minutes before transferring to cooling rack.

Icing - Combine the powdered sugar and heavy whipping cream in a mixing bowl and mix thoroughly. Drizzle on top of the cooled cookies.