Banana Cinnamon Roll Cookies!

The truth is, the only reason why these are banana is because I didn't have applesauce. I read online that you could substitute half a banana for applesauce, so I was like "what the heck, why not?". I didn't think it was going to make a difference, but now it tastes like bananas. Yay for fruit!

{Banana} Cinnamon Roll Cookies
recipe cred
{makes 2-3 dozen}


2 cups flour
1 tsp. cinnamon, plus 1 tablespoon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup softened butter, plus 3 tbs melted
1/4 cup brown sugar, and 1/2 cup
1 egg yolk
1/2 of a banana
1 tbs. light corn syrup
1 tsp. vanilla

1/2 cup powdered sugar
appx. 2 tbs. milk

1. Sift flour, cinnamon, baking soda and salt. Set aside.
2. Beat 1/2 cup butter, granulated sugar, and 1/4 cup brown sugar in a stand mixer. Add in egg yolk, banana, light corn syrup, and vanilla.
3. Using a study spatula, fold in flour mixture until combined. Do not overmix (it may have flour streaking). Divide dough in half, wrap, and chill for 30 minutes.
4. Combine 1 tbs. cinnamon and 1/2 cup brown sugar. Divide into two parts, and set aside.
5. Remove one of the wrapped doughs. Place it inbetween 2 pieces of wax paper and roll out to 1/4 inch thickness. Brush 1 1/2 tbs. of melted butter on the dough and sprinkle with half of the cinnamon mixture. Roll up dough, starting with the long side and place back into the fridge. Repeat this again with the remaining dough, butter, and cinnamon mixture. Chill in fridge for 30-45 minutes.
6. Remove rolls and cut into 1/2 inch slices.
7. Bake at 350 degrees for 10 minutes or until lightly browned. Let it cool for 2 minutes on baking sheet, and then move it to a wire rack.
8. Make glaze by sifting the powdered sugar and adding 1 tbsp. of milk at a time until you have the right drizzling assembly.
9. Drizzle the cookies with the glaze and let them cool completely before storing them in an airtight container.