Cinnamon Roll Cookies

1) Make the dough

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream the softened butter and granulated sugar until fluffy, about 2 minutes. Add the egg and vanilla and mix until smooth. Mix in the sour cream.
3. Add the dry ingredients and mix just until no dry streaks remain. The dough should be soft but not sticky.

2) Make the cinnamon filling

1. In a small bowl, stir together brown sugar, cinnamon, flour, salt, and melted butter until it looks like a thick paste.

3) Roll, fill, and shape

1. Place a large sheet of parchment on the counter and lightly flour it. Turn the dough out onto the parchment and pat into a rectangle. Roll to about 1/4-inch thick, roughly 10 by 14 inches.
2. Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border on one long side (this helps seal the roll).
3. Starting from the filled long side, roll the dough into a tight log using the parchment to help you. Pinch the seam to seal. If the log feels very soft, pop it in the freezer for 10 minutes before wrapping.
4. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.

4) Slice and bake

1. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. Unwrap the chilled log and slice into 1/2-inch rounds. Place cookies 2 inches apart on the baking sheets.
3. Bake for 9 to 11 minutes, until the edges look set and barely golden. The centers will look slightly underdone. That is perfect.
4. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

5) Glaze

1. Whisk powdered sugar, 1 tablespoon milk, vanilla, and salt. Add more milk a few drops at a time until you get a thick but drizzleable glaze.
2. Drizzle over cooled cookies and let set for 10 to 15 minutes before stacking.