Using an electric mixer, combine butter, cream cheese and brown sugar until creamy and smooth.

Add eggs and vanilla. Mix until thoroughly combined.

Slowly add flour and baking powder. Until dough is soft like play dough. If dough is sticky, add a bit of flour. If it's crumbly or too dry, add a little bit of water or milk.

Roll dough between 2 sheets of parchment paper into a rectangular shape, about 1/4-inch thickness.

Before adding cinnamon-sugar mixture, test to see if dough rolls into a log easily. Slowly roll dough a few times. If dough rolls easily, unroll it back to the rectangular shape. To troubleshoot issues forming a log, reference notes below.

If dough rolls easily, make cinnamon-sugar filling, brush melted butter over rectangular-shaped dough and sprinkle cinnamon-sugar mixture over dough.

Slowly roll dough into tight log, wrap with plastic wrap and refrigerate 1 hour or freeze 20 minutes.

Once chilled, cut dough into 1-inch thick cookies and add to cookie sheet.

Bake at 350 degrees F for 10 minutes or until cookies are almost done. Cool on a wire rack.

Meanwhile, make cream cheese icing. Using a hand mixer, mix cream cheese, powdered sugar, vanilla and milk until creamy. Add more milk to make the icing thinner.

Spread cream cheese icing over cookies before serving.

Store in an air-tight container for up to 5 days.