Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone mat.

In a bowl, whisk together flour, baking powder, cinnamon, and salt.

In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until smooth.

Gradually mix the dry ingredients into the wet ingredients until just combined to form the cookie dough.

In a small bowl, stir together brown sugar and cinnamon for the swirl filling.

Divide the dough in half. On a piece of parchment, press or roll each half into a rough rectangle about ¼–½-inch thick.

Sprinkle half of the cinnamon sugar mixture evenly over each rectangle.

Gently roll the dough up like a cinnamon roll log, using the parchment to guide it.

Slice the logs into about 1-inch thick rounds and place them on the prepared baking sheet spaced apart.

Bake for 10–12 minutes or until the edges are golden.

Remove from oven and let cool on the sheet for a few minutes before transferring to a wire rack to cool completely.