In a large bowl, beat 1 cup unsalted butter, 1¼ cups brown sugar, and ½ cup granulated sugar together for 3 to 4 minutes until pale and fluffy.

Add 2 large eggs and 2 large egg yolks, one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract until fully combined.

In a separate bowl, whisk together 4 cups all purpose flour, 3 tablespoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.

Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.

In a small bowl, combine ½ cup brown sugar and 2 tablespoons ground cinnamon. Stir in 3 tablespoons softened unsalted butter until a thick paste forms.

Using a ½ cup cookie scoop, scoop a portion of dough and gently flatten it in your hand. Add about 1 tablespoon of the cinnamon mixture to the center. Fold the dough around the filling and roll into a tall mound, keeping the dough thick and slightly domed. Repeat with remaining dough.

Preheat the oven to 375°F. Line baking sheets with parchment paper.

Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Allow them to cool completely before glazing.

In a medium bowl, beat 4 ounces softened cream cheese and 2 tablespoons softened unsalted butter until smooth and creamy.

Add 1 cup powdered sugar and ½ teaspoon vanilla extract. Beat until combined.

Add 1 tablespoon milk and mix until smooth. Add up to 1 additional tablespoon milk if needed to reach a thick but pourable consistency.

Drizzle or spread the cream cheese glaze over the cooled cookies.