In a small bowl, mix the softened cream cheese and ground cinnamon until smooth and creamy. Set aside.

In a large mixing bowl, beat the softened butter until light and creamy.

Add the brown sugar and continue mixing until the mixture is smooth and well combined.

Add the prepared cream cheese mixture and vanilla extract, then mix until fully incorporated.

Add the prepared cream cheese and cinnamon mixture to the butter mixture and mix until smooth and fully combined.

Gradually add the flour, baking powder, and salt to the mixture.

Stir gently until a soft dough forms. Gather the dough together and shape it into a smooth ball.

Roll the dough into a rectangle on a lightly floured surface, keeping the thickness even.

Spread the softened butter evenly over the dough surface, then sprinkle evenly with brown sugar and cinnamon.

Carefully roll the dough tightly into a log, keeping the spiral shape compact.

Wrap the dough log and refrigerate for at least 1 hour, or until firm enough to slice.

Slice the chilled dough into even rounds about ½ inch thick.

Arrange the cookie slices on a baking sheet lined with parchment paper, leaving space between each cookie.

Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.