For the Cinnamon Roll Filling:

1. In a small bowl, mix together the light brown sugar, softened butter, cinnamon, and salt until smooth and creamy. Set aside.

For the Cinnamon Sugar Topping:

1. In a separate small bowl, combine the granulated sugar and cinnamon. Set aside.

For the Cookie Dough:

1. Prep the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cream of tartar.

2. Make the dough: In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the egg yolks, one at a time, beating well after each addition. Mix in the vanilla extract.

4. Gradually add the dry ingredients, mixing just until combined.

Assemble the Cookies:

1. Roll the dough out on a lightly floured surface into a rectangle (about 1/4 inch thick).

2. Spread the cinnamon roll filling evenly over the dough.

3. Carefully roll up the dough tightly like a log.

4. Slice the dough into approximately 1-inch thick slices and place them on a baking sheet lined with parchment paper.

5. Sprinkle the cinnamon sugar topping over each cookie before baking.

Baking the Cookies:

1. Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are slightly golden but the center is still soft.

2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a small bowl, beat the cold cream cheese with the powdered sugar and milk until smooth and creamy.

2. Once the cookies have cooled, drizzle the cream cheese frosting over the top of each cookie.