The Bakery Secret (Freeze the Filling): In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until perfectly smooth. Line a small plate with parchment paper and scoop 10-12 small dollops (about 1 teaspoon each) of the mixture onto the paper. Freeze for at least 45 minutes until they are completely solid. Do not skip this step, or the filling will melt into the dough before baking!

Make the dough: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes). Beat in the egg and vanilla extract.

Gently fold in the flour, baking powder, cinnamon, and salt just until a soft, thick dough forms.

In a separate small, shallow bowl, whisk together the ¼ cup of granulated sugar and 1 tablespoon of cinnamon for your coating.

Stuff the cookies: Scoop a generous portion of dough (about 2 tablespoons) and flatten it into a pancake shape in the palm of your hand. Place one frozen cream cheese dollop right in the center. Carefully wrap the dough completely around the frozen filling, rolling it into a smooth ball and pinching the seams shut so no cream cheese can escape.

Roll the stuffed dough ball generously in the cinnamon sugar mixture until completely coated.

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Place the coated cookies about 2 inches apart.

Bake for 12–14 minutes. The cookies will puff up and the edges will set, but the centers should still look incredibly soft.

Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

The Finishing Touch: While the cookies cool, whisk together the powdered sugar and just enough milk to create a thick, bright white glaze. Generously drizzle the icing back and forth over each warm cookie. Let the glaze set, break one open, and enjoy that perfect, gooey center!