In a small bowl, cream together 6 tablespoons of softened salted butter, 3/4 cup of packed brown sugar, and 1 1/2 tablespoons of cinnamon. Stir until smooth and aromatic.

In a stand mixer, beat 1 cup of softened salted butter and 1 and 2/3 cups granulated sugar until light and fluffy, about 3 minutes. Scrape down the bowl as needed.

Add 2 large eggs and 2 teaspoons of vanilla extract. Beat until well combined and smooth.

Gradually add 3 and 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 3/4 teaspoon of kosher salt, and 1 and 1/2 teaspoons of cream of tartar. Mix until a soft dough forms.

Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour.

On a floured surface, roll the chilled dough into a roughly 10 x 8 inch rectangle. Spread the cinnamon filling evenly over the dough.

Starting from the longer side, tightly roll the dough into a log, wrap in plastic wrap, and freeze for 10 minutes. Preheat your oven to 350°F (175°C).

Using a sharp knife, slice the log into 1/2-inch-thick cookies.

Place the cookies on a lined baking sheet, leaving space in between. Bake for 10 minutes or until the edges are golden and the centers are set.

Cool on the baking sheet for a few minutes before transferring to a wire rack.

For a delicious finish, whisk together melted cream cheese, powdered sugar, and milk for a smooth glaze. Drizzle it over the cooled cookies.