Make the Dough

1. Whisk the flour, baking powder, and salt together. Set aside.
2. Beat the butter for 1 minute on high speed until creamy.
3. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes.
4. Add the egg and vanilla extract and beat on high until combined, about 1 minute.
5. Add the dry ingredients to the wet ingredients and mix on low until combined.
6. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.

Shape & Fill

1. Divide the dough into 2 equal parts.
2. Roll each portion out in a rectangle onto a floured silicone baking mat (or floured parchment paper) to about 1/4″ thickness. Spread 1 Tablespoon of melted butter onto each rectangle.
3. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
4. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out.
5. Chill the logs of dough for at least 2 hours.
6. Preheat oven to 350°F.
7. Remove dough logs from the refrigerator.
8. Cut into 1/2 inch slices.
9. Place slices onto baking sheets about 2 inches apart.
10. Bake for 10-11 minutes, until lightly browned on the sides.
11. Remove from the oven, allow to cool.

Make the Icing

1. Whisk all of the icing ingredients together.
2. Drizzle over cooled cookies.