Prepare the Dough: In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, caster sugar, and light brown sugar until the mixture is light and fluffy, taking on a pale, creamy colour. This usually takes about 3-4 minutes. Scrape down the sides of the bowl.

Incorporate Wet Ingredients: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. The mixture should look cohesive and slightly glossy. Stir in the vanilla extract until its sweet aroma fills the air.

Add Dry Ingredients: In a separate bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should look shaggy but come together. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This chilling time helps prevent the cookies from spreading too much and allows the flavours to meld beautifully.

Assemble the Rolls: Lightly flour a clean work surface. Turn out the chilled dough and roll it into a large rectangle, approximately 30x40cm (12x16 inches), about 0.5cm (¼ inch) thick. The dough should feel pliable and smooth under the rolling pin. In a small bowl, combine the melted butter, light brown sugar, and ground cinnamon for the filling. Spread this mixture evenly over the entire surface of the dough, making sure to go right to the edges, creating a rich, spiced layer.

Roll and Slice: Starting from one of the longer sides, carefully roll the dough into a tight log. Take your time to keep it as compact as possible, ensuring a beautiful swirl in each cookie. Once rolled, use a sharp knife or a piece of unflavoured dental floss to slice the log into 24 even pieces, each about 2cm (¾ inch) thick. The cut surfaces should reveal distinct spirals of cinnamon.

Bake the Cookies: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line a baking tray with parchment paper. Place the sliced cookies onto the prepared tray, leaving a little space between each as they will expand slightly. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centres still look soft and slightly puffed. You'll notice the sweet, spiced scent of cinnamon wafting through your kitchen.

Prepare the Glaze: While the cookies cool on a wire rack, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted icing sugar, mixing until well combined and lump-free. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the glaze reaches your desired pouring consistency – it should be thick enough to cling to the cookies but thin enough to drizzle.

Glaze and Serve: Once the cookies have cooled completely, drizzle or spread the cream cheese glaze generously over each one. The glaze will set slightly, creating a wonderfully sticky, sweet topping. These cookies are best enjoyed fresh, when they are at their most gooey and fragrant. My kids absolutely devour this every time I make it, often asking for seconds before the first batch is even cool!