1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup brown sugar
1/4 teaspoon salt
1 egg
1 teaspoon cinnamon
1/2 cup butter, softened
1 cup packed light brown sugar
1 (18 ounce) can vanilla yogurt
1/2 cup cinnamon toast
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a heavy saucepan, combine flour, baking powder, brown sugar, salt and egg. Cook over medium heat until bubbles begin forming. Remove from heat and add brown sugar mixture. Stir strongly just until incorporated and sugar dissolves. Remove from heat and stir in cinnamon and cinnamon-flavored syrup. Beat with whisk until smooth. Roll the dough into 1 inch balls. Place balls onto the cookie sheet. Press enough to allow steam to escape.
Bake for 10 to12 minutes in the preheated oven, or until edges of the cookies are golden and edges of the buns are clear. Allow cookies to cool on the baking sheet for 5 minutes. Remove from cookie sheet to cool completely on wire rack.
While cookies are baking, preheat oven to 350 degrees F (175 degrees C).
Place cinnamon and sugar spoon onto a wooden serving spoon and slowly drizzle with brown sugar mixture using a pastry knife. Lightly tip the tops of the cinnamon rolls. Place a blob of filling on top and press edges together, creating a 2-inch circle. Place a small piece from the center of a cinnamon roll on each cinnamon roll and refrigerate. Use the remainder of cinnamon roll filling for the decorative flair.
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