In a medium bowl, combine the flour, baking soda, baking powder, and salt in your vessels of choice.

In a large bowl, beat together the softened butter, sugar, and light and fluffy brown sugar.

Add egg and whisk until well-blended. Stir in vanilla extract.

Add to butter mixture, the flour mixture mixed together. Mix until just blended.

Combine soft butter, brown sugar, and cinnamon in a small dish; stir well until properly mixed.

Roll out your cookie dough on a floured surface into a rectangle about 1/4 inch thick.

Evenly layer cinnamon filling-lined spread over the dough.

Carefully roll the log up beginning from one edge. Then, wrap the dough in plastic wrap and refrigerate for about 30 minutes in order to make it firm.

Remove dough from the refrigerator after chilling, and slice it into 1/2-inch thick rounds.

Arrange the cookie slices on the prepared baking baking sheet with spaces between them.

Bake for 10-12 minutes, or until the edges are lightly golden. Remove it from the oven, allowing to cool on the baking sheet for a few more minutes. At last, the cookies should be transferred to a wire rack in order to cool off completely.

In a medium-sized bowl, blend together cheese and butter until quite smooth.

Powdered sugar and vanilla extract go in, added slowly, until everything is mixed well.

Icing should be thinned to your desired consistency with milk, one tablespoon at a time.

Drizzle the cream cheese frosting on top of each cookie after they cool completely.

It's time to serve the cinnamon roll cookies. You can try them with whipped cream, coffee or tea.