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

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

Add 2 large room-temperature eggs and 2 teaspoons of vanilla extract. Beat until well combined.

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 it in plastic wrap, and refrigerate for at least 1 hour.

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

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

Slice the log into 1/2-inch thick cookies and place them on a lined baking sheet with space in between.

Bake for 10 minutes or until edges are golden and centers are set.

For a glaze, whisk together melted cream cheese, powdered sugar, and milk until smooth and drizzle over cooled cookies.