In a mixing bowl, stir together the flour, baking powder and salt.
Then in a separate mixing bowl, blend together the softened butter with the sugar until smooth (use a hand held or stand up mixer for this). Then add in the eggs and vanilla and blend until combine.
Then gradually hand stir in the flour mixture until just combined. Do not over mix.
Divide the dough evenly into 2 separate bowls.
Wrap each dough with wax paper and refrigerate for 30 minutes-1 hour until the dough is firm.
Remove the dough from the refrigerator. Then place one of the dough on parchment paper or wax paper. Lightly dust with flour. Then with a rolling pin, roll out the dough until a rectangle approximately 1/4 in thick.
Follow the same process with the other batch of the dough.
Spread approximately 1 tablespoon of melted butter on top of each of the dough rectangles. Mix together the cinnamon and sugar for the filling and sprinkle half of this amount on each rectangle as well.
Then roll both of the logs gently starting on one side of the rectangle and gently remove the bottom wax or parchment paper as you roll. (If the dough is too soft, refrigerate it again so that it’s easier to work with).
Then wrap both of entire logs with plastic wrap after it’s formed and refrigerate it for 30 minutes-1 hour.
Preheat the oven to 350 degrees F.
Remove the logs from the refrigerator, unwrap and cut the log into 1/4 inch thick slices to make the cookies and place them on an ungreased cookie sheet approximately 2 inches a part.
Bake for 11-14 minutes until the cookies are lightly browned on the sides.
Remove the the oven, cool for approximately 5 minutes and then transfer to a wire rack to cool completely.
While the cookies are cooling, make the icing by whisking all the icing ingredients together. After the cookies have cooled, drizzle over the cookies and enjoy!