Cinnamon Roll Cookies

This another recipe thanks to Pinterest, and I thank Bakers Royale for the recipe and photo.  As usual, I cooked them my own way according to my time schedule. 

Here is what you need:
Cookies:

2 cups of flour, plus 2 tablespoons 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 filling:
1 tbsp cinnamon, divided
3 tbsp butter, divided
1/2 cup brown sugar, divided
For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

1. 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.
2. Using a sturdy spatula or wooden spoon, fold in flour, baking soda, salt, and cinnamon 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. (give or take a few minutes)
3. Mix the filling ingredients except butter. 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. (um, I don't do this.  After I roll the dough, I just spread/sprinkle the filling stuff over the top)
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. (yeah, I didn't do this either.  I skipped and went directly to step 5)
5. Remove chilled roll and cut into ½ inch slices.
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.  (I just left them on the pan and then once cooled, I drizzled the glaze directly over the top)

For the glaze: Just mix the milk and powdered sugar until well combined.  Drizzle over cooled cookies.