Cinnamon Roll Cookies (Whole Grain)

1. In a small saucepan, on low heat, begin melting the butter, stirring frequently.
2. Once the butter is fully melted, stir constantly as the butter browns and becomes a rich caramel color.Once the entire pan of butter is caramel color, take it off the heat and allow to cool slightly as you mix up the other ingredients.
3. In a small bowl, combine flours, baking powder, baking soda, and cinnamon and set aside.
4. In a separate medium sized bowl, beat together the sugar, egg, applesauce, and vanilla.
5. Add in the browned butter and beat well. (Make sure the butter isn’t so hot it cooks the egg.)
6. Add the flour mixture and beat until combined.
7. Chill for at least 3 hours or overnight preferably.
8. Once chilled, preheat the oven to 350 F and set out dough for 10 minutes. (This will make it easier to roll especially if you chilled it overnight.)
9. In a small bowl whisk the together the brown sugar, cinnamon and applesauce to make the filling.
10. On a lightly floured surface, roll the dough into a thin rectangle. Mine was about 6 inches by 15 inches.
11. Spread the filling evenly over the rectangle of dough.
12. Gently roll the dough as you would if you were making cinnamon rolls. Be sure to roll the dough so that it remains a 15 inch log.
13. At this point, you’ll probably need to stick it in the freezer for about 10 minutes.
14. As it chills, line your cookie sheets with parchment paper.
15. Once the rolled cookie log is chilled again, use a sharp knife to cut off slices about 1/4 inch thick
16. Place slices on the lined cookie sheets about 1-2 inches apart.
17. Using a small paintbrush or spoon, gently brush on a thin layer of the remaining filling over each cookie.
18. Bake for 10 minutes.
19. Allow to fully cool, before drizzling with glaze.
20. In a small bowl, whisk together the powdered sugar, corn syrup, and 1-2 teaspoons of milk.
21. Pour into a small zip bag, snip off the corner and drizzle over cookies.
22. Enjoy all weekend long!