Cookie Dough: Beat butter and sugar until doubled in volume.

Add egg and vanilla and beat until well incorporated.

Add the sifted all-purpose flour, baking powder and salt into the butter mixture.

Mix until just combined.

Place a butter paper or a cling wrap in a sheet pan or tray, and spread the dough into a rectangle (thickness should be 1/4 inch only).

Cover the dough and place in the refrigerator for 10 minutes.

Cinnamon Filling: Melt butter and add brown sugar and cinnamon powder. Mix. Keep aside for later use.

Take the dough out and spread the cinnamon filling on it evenly.

Roll as tight as you can into a log. Place the log into the freezer for half an hour.

Preheat the oven at 170°C using lower rod for 20 minutes.

Take the log out and cut into 1/2 cm thick cookies.

Place the cookies on a baking tray lined with butter paper.

Bake the cookies for 10-11 minutes using lower rod.

Cookies are done when the upper surface is not shiny anymore. Now turn the lower rod off and give them a nice golden color by turning on the upper rod for 2-3 minutes. Make sure to keep an eye on the cookies so that they don’t burn.

Take the cookies out and cool them to room temperature.

Glaze: To make glaze, mix the powdered sugar, milk and vanilla essence to form a nice smooth paste.

Drizzle the glaze over the cookies. Allow the glaze to harden (5-10 minutes).

Cinnamon roll cookies are ready. Enjoy with tea or coffee!