In a small bowl, mix brown sugar and cinnamon until blended.
In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
Beat in eggs (one at a time) then add the vanilla and orange zest.
In another bowl, whisk flour, baking powder, yeast, and salt; gradually beat into creamed mixture.
Divide dough into four portions. On a lightly floured surface, roll each into an 8×6-in. rectangle; sprinkle with about 2 tablespoons brown sugar mixture.
Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate 1 hour or until firm.
Preheat oven to 350°F. Cut dough crosswise into 3/8-in. slices. Place 1 in. apart on greased baking sheets.
Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze and top with crushed peppermints. Store in an airtight container.