Preheat your oven to 375°F (190°C) and prepare a jelly roll pan by greasing it lightly and lining the bottom with parchment paper.

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In a separate bowl, beat the room-temperature eggs and granulated sugar together until the mixture becomes light and fluffy, about 3-5 minutes. Add in milk and vanilla extract, then mix in dry ingredients until just combined.

Spread the batter evenly into the prepared jelly roll pan and bake for 12-15 minutes until golden and springs back when pressed.

Invert the cake onto a kitchen towel dusted with powdered sugar, peel off the parchment paper, and roll tightly in the towel. Let it cool completely.

For the filling, mix softened unsalted butter, brown sugar, and ground cinnamon until smooth.

Once cooled, unroll the cake and spread the filling evenly. Re-roll the cake tightly, seam-side down, and chill for at least 30 minutes.

For the glaze, beat together softened cream cheese and unsalted butter until smooth. Gradually add sifted powdered sugar and milk to desired consistency.

Slice the chilled cake roll into 1-inch pieces and drizzle icing over each slice.