For the cookies, in a large bowl cream together the 3/4 cup butter and granulated sugar and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one 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, wrap in plastic wrap, and chill for at least 1 hour.
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 15-inches by 4-inches (doesn't have to be exact). 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 buttered surface of the dough. Starting with one long edge, roll the dough into a tight log.
Using a sharp knife (I like to use a pizza cutter) slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart (swirly-side-up/down) on very lightly greased baking sheets . Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
Preheat the oven to 350 degrees. Bake the cookies for 9-11 minutes until set but not overbaked (they should still be pale in color). 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 butter, 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. Drizzle glaze over cooled cookies. Store chilled in airtight container
*Prep time does not include chilling time - one hour.