In a large bowl, cream together the butter and sugars for 3-4 minutes, until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition.
Add vanilla extract and mix.
Add 1 cup flour, baking powder and salt; mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft.
Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
For the filling, combine the brown sugar and cinnamon in a small bowl.
Separate the dough into two pieces working with one half at a time. Roll it out to about 1/4-inch thick and about 15x4 inch rectangle.
Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon-sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife, slice the dough into 1/2 inch pieces, making about 15 cookies per log.
Place the cookies 2 inches apart on prepared baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
Bake the cookies for 8-10 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies.
Store covered in the refrigerator.