Preheat the oven to 400°F. Make the cinnamon sugar filling. In a small bowl, combine the brown sugar, softened butter and cinnamon together until smooth. Set aside.
In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
Place the cubed butter into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream for about 1 minute. Then add in the granulated sugar and cream until smooth, about 1-2 minutes.
Add in the eggs, egg yolks and vanilla extract and blend until mixed.
Gradually add in the dry ingredients, about 1/4 cup at a time.
On a clean, lightly floured surface, press the cookie dough into a long rectangle. (For sizing, you can use a 9x13 inch dish for reference.) Flatten out using your hands, no rolling pin necessary.
Spoon the cinnamon sugar filling onto the dough and into an even layer.
Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you floured your surface this shouldn't be an issue!) 😊
Cut the cookie dough into ~10-12 cookies, 4.5 oz each.
Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. Bake for 9-11 minutes or until edges are lightly golden brown. Cool cookies on baking sheet for ~10-15 minutes then transfer to cooling rack.
Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired.
Spread frosting on top of cooled cookies, sprinkle frosting with more cinnamon if desired. Store cookies in the fridge for up to 5 days.