In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Divide the cookie dough in half. On a piece of parchment paper, flatten one half of the dough into a rectangle approximately 10x8 inches.

In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl. Spread this mixture evenly over the flattened dough.

Carefully roll up the dough rectangle lengthwise, like a cinnamon roll, using the parchment paper to help guide it.

Wrap the rolled dough tightly in plastic wrap and freeze for about 30 minutes, or until firm enough to slice.

Once firm, slice the roll into 0.5-inch thick rounds.

Repeat with the second half of the cookie dough.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Place the cookie slices onto the prepared baking sheets, leaving about 2 inches between them.

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

In a medium bowl, beat together the softened cream cheese and softened butter until smooth.

Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract and milk until you reach a smooth, drizzly consistency.

Once the cookies have cooled, drizzle the cream cheese glaze over them.

Let the glaze set before serving.