In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, beat the butter and sugars until light and fluffy. Mix in egg and vanilla.
Add the dry ingredients to the butter mixture, mixing until combined.
Cover the dough with plastic wrap and let sit in the fridge for at least 30 minutes.
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Roll the dough into balls. Flatten the balls slightly with your hand. Place on the baking sheet at least 2 inches apart.
Bake 9-12 minutes or until the bottom edges are just slightly golden brown. Let cookies rest on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Making the Cream Cheese Frosting
To make the frosting, mix the cream cheese and butter until creamy and smooth. Mix in powdered sugar and vanilla.
Using a piping bag or a zip-top bag, pipe the frosting onto cooled cookies in a spiral shape and sprinkle with cinnamon.
Notes
You can store your cinnamon roll cookies in an air-tight container at room temperature for up to 1 week. If you are storing your cookies with frosting on top, add wax paper between each layer.