Cinnamon Roll-Style Cookies

Preparation

1. Melt 170 g of butter, then mix it with the sugar, 130 g of brown sugar, and 1 teaspoon of vanilla extract Sainte Lucie.
2. Add the egg and the egg yolk, then stir in the flour, 2 teaspoons of cornstarch, the baking powder ( Sainte Lucie ), and the salt, and knead into a smooth dough.
3. Place in the freezer for 30 minutes.
4. Mix the remaining 100 g of butter with the 90 g of brown sugar, the ground cinnamon Sainte Lucie , and the remaining cornstarch to form a smooth filling.
5. Roll out the dough into a rectangle, then spread the cinnamon filling evenly over the entire surface.
6. Roll the dough into a log, wrap it in plastic wrap, and place it in the freezer for 1 hour.
7. Preheat the oven to 180°C, then cut the roll into slices about 3 cm thick.
8. Place the cookies on a baking sheet lined with parchment paper, bake for 10 minutes, and let them cool completely.
9. Whip the cream cheese with the powdered sugar, the remaining vanilla extract Sainte Lucie , and the lemon juice. Add a little heavy cream if necessary.
10. Spread the icing over the cooled cookies, then let them sit for a few minutes before serving.