COOKIE DOUGH: In large bowl or stand mixer, cream together sugar and butter. Add eggs, vanilla and sour cream, beat until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined. Divide dough in half, shape into discs. Cover with plastic wrap and chill for at least 4 hours for best results.
CINNAMON SUGAR: In a small bowl, combine brown sugar and cinnamon, set aside.
Once dough has chilled, cut each disc into thirds. On a well floured surface, roll into 6 rectangles, 12 x 6-inches x 1/8-inch thick. Spread each rolled pieces of dough with 2 Tablespoons softened butter and 1/4 cup cinnamon sugar. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut each log into 12 pieces. Place cookies onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Cool for 5 minutes before removing cookies from baking sheet. Spread or pipe with cream cheese frosting below.
FROSTING: In a medium bowl, beat cream cheese until softened and smooth, slowly add confectioners' sugar, lemon juice and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are better chilled.