Cinnamon Roll Cookies

Cream the butter and sugars: In a large bowl with a hand or stand mixer, beat the softened butter with granulated and brown sugar until fluffy, about 3 minutes.
Add eggs and vanilla: Beat in the whole egg and then the yolks one at a time, mixing after each addition. Beat in vanilla extract until glossy and well combined.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Add to the wet mixture on low speed just until a soft dough forms. Do not overmix.
Roll out the dough: Divide dough in half. Place each half on a sheet of parchment and roll into a rectangle about 10x8 inches and 1/4-inch thick.
Make the swirl filling: Stir together brown sugar, cinnamon, and melted butter for the filling. Spread half over each dough rectangle evenly.
Roll and chill: Starting on a long side, roll each dough rectangle tightly into a log. Wrap in plastic wrap and chill for at least 1 hour (up to 2).
Slice and bake: Preheat the oven to 350°F (175°C). Unwrap chilled logs, slice into 1/2-inch thick spirals, and lay on lined baking sheets 2 inches apart. Bake 10–12 minutes, just until edges are barely golden.
Cool and glaze: Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack. Whisk glaze ingredients until smooth and drizzle over cooled cookies. Let set before storing.