Cinnamon Roll Cookies!

I have been eyeing this amazingly good looking cinnamon rolls, right here.
But admitting to myself that these rolls are very dangerous (for my belly), I have been staying away from making it.
Last week I was searching online for a "healthy" new ideas for our dinner, and I have come across this Cinnamon Roll Cookies.... so tiny and easy to make!

Ingredients

• 2 cups of flour, plus 2 tablespoons flour (I have used unbleached flour)
• 1 teaspoon cinnamon, plus 1 tablespoon for divided use
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened, plus 3 tablespoon for divided use
• ¼ cup granulated sugar
• ¼ cup light brown sugar, plus ½ cup for divided use
• 1 egg yolk
• ¼ cup applesauce
• 1 tablespoon of light corn syrup
• 1 teaspoon vanilla

For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

Instructions:

1. Sift together flour, cinnamon, baking soda and salt. Set aside.
2. Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color. Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine. Turn off mixer.
3. Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined.  Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine. Now divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside.
4. Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4inch thickness. Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once more with remaining dough and 11/2 tablespoon of butter, along with remaining cinnamon and brown sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes.
5. Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape. See above picture.)
6. Bake at 350 degrees F for about 10 minutes or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.

To make glaze: Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.

Assembly: Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. Store cookies in an airtight container.