Cinnamon-Sugar Rolls

I recently had to bake four dozen cookies for a cookie exchange. Being my busiest time of the year for holiday portraits, I needed to come up with something quick and easy to make. I found this recipe for Cinnamon-Sugar Rolls in the Food Network Magazine.

These little cookies very closely resemble what is known in my family as Tiddly Winks. Growing up, my mom would always make Tiddly Winks after she made homemade pies using the leftover pie crust and adding cinnamon and sugar.

Cinnamon-Sugar Rolls
*Recipe from Food Network Magazine

Store-bought Pie Dough (or make it from scratch) *I used 4 boxes (8 dough rounds) to make 4 dozen rolls
Butter or margarine, softened
Cinnamon
Sugar
Brown Sugar, optional
1 Egg, beaten

Roll out and trim store-bought pie dough into a rectangle. (I didn’t do this.)

Spread with softened butter and sprinkle with a mixture of ground cinnamon and sugar. You can also add just a little brown sugar for extra sweetness, if you like.

Roll into a log, then flatten slightly. Brush with beaten egg. Sprinkle with more sugar.

Now here is where it says to bake the log. I found that this happens when you bake the cookies in the log.

I had more success cutting the log into 1″ pieces before baking.

Bake 15 to 20 minutes at 375 degrees. Cool. If using brown sugar in rolls, be sure to remove from baking sheet immediately and place rolls on cooling racks. The brown sugar will harden quickly and make it hard to remove rolls from the baking sheet.