Cinnamon Roll Cookies for 30 Minutes

Instructions:

1. Cream 1 cup of softened butter and granulated sugar on medium-high for 3 minutes until pale and aerated. Add the egg and vanilla, beating until fully emulsified.
2. Sift together flour, cornstarch, baking powder, and salt. Mix into the butter mixture on low speed until just combined to prevent gluten development.
3. Roll the dough between two sheets of parchment paper into a 1/4-inch thick rectangle. Chill the flat sheet for 30 minutes.
4. Prepare the filling by mixing 1/4 cup very soft butter, brown sugar, and cinnamon into a paste. Spread evenly over the chilled dough sheet.
5. Tightly roll the dough into a log. Wrap in plastic wrap and chill for 2 hours to ensure the fats solidify for clean slicing.
6. Preheat oven to 350°F (175°C). Slice the log into 24 even rounds using a sharp knife or dental floss. Place on parchment-lined baking sheets.
7. Bake for 12 minutes until the edges are just set but the centers remain soft. Allow to cool completely.
8. Whisk cream cheese, powdered sugar, and milk until smooth. Drizzle over the cooled cookies before serving.