In a small bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl. Beat in the eggs, one at a time, until fully combined. Scrape down the bowl and beat in the vanilla.

With the mixer on low speed, add the flour mixture and beat until fully incorporated, stopping to scrape down the sides of the bowl once during mixing. Place the dough onto a lightly floured sheet of parchment paper and press into a square. Lightly flour the top of the dough, and roll into a 13x13-inch square, about ¼-inch thick.

In a small bowl, stir together melted butter, brown sugar, and cinnamon until combined.

Spread the filling over the dough in an even layer. Starting on one side, roll the dough up, jelly-roll style, using the bottom parchment as a guide. Tightly cover the dough roll in plastic wrap, and twist the ends until tight. Refrigerate for at least 2 hours or until firm.

Preheat the oven to 350°F. Line large rimmed baking sheets with parchment paper.

Unroll the chilled dough and trim the edges to make a 12-inch-long log. Carefully slice the log into 24 cookies (about ½-inch-thick slices) with a sharp, warm knife. Place cookies 2 inches apart on the prepared baking sheets.

Bake one sheet at a time for 10 to 12 minutes until the tops are dry and the edges are lightly golden brown. Let cool slightly on the sheet pan before transferring to a wire rack to cool completely.

In a small bowl, whisk together all ingredients until smooth. Drizzle the glaze over cooled cookies.