Bold Claims Failed - Humble Suggestion Perfection

A few weeks ago I made cookies that made a big promise "tastes just like a cinnamon roll". That's a bold claim - a BOLD claim. Also a lie. They were cookies that had cinnamon in them... and some icing on top. Let's be real huh? Don't go promising me cinnamon roll cookies and fail to make good on big bold promises.
I found another recipe - and this one didn't make huge promises - but are awesome cinnamon roll cookies. Do they taste like a warm gooey cinnamon roll? No - they are cookies - only cinnamon rolls taste like cinnamon rolls... I'm learning this - maybe I'm a slow learner... maybe...
I did laugh a bit at this recipe - it says it makes 10 cookies... and no... it also implies you can roll up the sticky dough like a cinnamon roll.... and no. but I DID do was spread the loosey goosy filling on that sticky down and mush it together until I had something resembling a log, then used my cookie scoop and scooped my dough balls - filled with cinnamon goodness. I made about 36 cookies.
The finished cookies all baked up slightly different. Some had more filling nearer the edges so it oozed out some carmelized amazingness along the edges, some were more like rounded cookies.
Andy isn't always a great eater of cookies unless they are Oatmeal Raisin cookies - well... I kept catching him with a cookie and hearing the container open and the cookies disappear.
These.are.good.
Note - NOT cinnamon roll cookies but sure - they are cinnamon roll cookies. There's a difference here people - don't be fooled.

Cinnamon Roll Cookies

Ingredients

Filling
1/4 cup butter, melted
1/3 cup dark brown sugar
1 1/2 teaspoons ground cinnamon

Cookie Dough
3/4 cup butter, room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
3 tablespoons heavy cream
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 1/4 cups all purpose flour

Icing
1 cup powdered sugar
2 tablespoons butter, melted
1–2 tablespoons milk

Instructions
For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt. Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined.
On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat.
Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge.
Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes.
Bake for 15-17 minutes, until the edges are lightly golden.
Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling.
For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired.
Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.