• Line two baking sheets with parchment paper and heat oven to 350°F.
• Sift together flour, cinnamon, baking soda and salt. Set aside.
• 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 colour.
• Add in egg yolk, applesauce, light corn syrup and vanilla and beat to combine.
• 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 tbsp of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine.
• Divide cinnamon and brown sugar mixture in two; one for each portion of halved dough. Set aside.
• Remove one wrapped dough. Dough will sticky so place it between two large pieces of wax paper and roll out dough to 1/4 inch thickness.
• Using a pastry brush spread 1 ½ tbsp of softened butter on dough.
• 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 1½ tbsp of butter, along with remaining cinnamon and brown sugar mixture.
• Place both rolls of dough back in refrigerator for 30-45 minutes.
• Remove chilled roll and cut into ½ inch slices.
• Bake at 350°F for about 10 minutes or until lightly browned.
• Let cool for 2 minutes on baking sheet, then remove to wire racks to cool completely.

To make the glaze:

• Sift powdered sugar and add in 1 tbsp of milk at a time until drizzling consistency is achieved.
• Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely.
• Store cookies in an airtight container.
• Makes approximately 4 dozen two inch cookies. Inspired by BakersRoyale.com