In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the paddle attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
Mix in flour, baking powder, salt, and baking soda until everything is mixed in. Divide dough into two equal pieces. Wrap dough balls in plastic wrap and chill in the fridge 1 hour.
Make filling: In a small mixing bowl use a hand mixer to beat together butter, brown sugar, and cinnamon until well mixed, about 2 minutes.
Preheat oven to 375 degrees F. Lightly grease a baking sheet or line with parchment paper.
On a lightly floured surface, roll each dough ball out into a large 15 inch by 8 inch rectangle. Spread filling out in an even layer. Working from the long end roll the dough up tightly to form a long log. For the best cookie shape, wrap the dough logs in plastic wrap and chill 1 hour. Slice the logs into 1 inch cookies. Place cookies on prepared baking sheet.
Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a cooling rack.
Make glaze: use a hand mixer to whip cream cheese and butter together until light and fluffy. Slowly beat in powdered sugar, vanilla, and milk. Drizzle over cooled cookies.