Make the filling

• Combine the melted butter, dark brown sugar and ground cinnamon in a bowl.
• Set aside to firm up, or chill in the fridge if needed.

Make the cookie dough

• Beat the softened butter and granulated sugar until light and fluffy.
• Add the eggs, vanilla, heavy cream, baking powder and salt and combine.
• Fold in the flour little by little until a dough forms.

Roll out the dough

• Coat a large piece of parchment paper with flour.
• Flatten the dough into a large rectangle.

Fill and roll

• Spread the filling all over the dough, leaving a border around the edges.
• Roll the dough up like a cinnamon roll log.

Chill the log

• Chill the rolled dough in the fridge to make slicing easier.

Shape the cookies

• Slice the log into 14 portions.
• Roll each portion into a cookie dough ball.

Freeze the dough balls

• Chill the dough balls in the freezer.

Bake

• Bake the cookies at 175 °C.
• If they spread, reshape them with a spatula while warm.

Cool the cookies

• Let the cookies cool completely on the baking sheet.

Make the icing and drizzle

• Combine the melted butter, powdered sugar and milk until smooth.
• Drizzle the icing over the cooled cookies.