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