PILLSBURY CINNAMON ROLL COOKIES RECIPES

Steps:

• Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper.
• Unroll pie crusts. Use rolling pin to roll each crust into a rough 12x11-inch rectangle. Spread 3 tablespoons of the brown sugar evenly over 1 crust, then sprinkle 1/4 cup of the chopped pecans and 1 teaspoon of the cinnamon on top. Roll up tightly from shorter end into log. Press edge to seal. Wrap tightly in plastic wrap. Repeat with second crust. Refrigerate 30 minutes.
• Unwrap chilled logs. Use sharp knife to cut each log into 1/2-inch wide slices. Place slices cut side-down 1 inch apart on cookie sheets.
• Bake 8 to 12 minutes or until edges are golden brown and filling begins to bubble. Cool 3 minutes; transfer to cooling rack to cool completely.
• In small bowl, stir powdered sugar, milk and vanilla until smooth. Drizzle evenly over cooled cookies.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• If using crescent roll dough, unroll dough into 2 long rectangles. Overlap long sides to form rectangle; firmly press perforations and edges to seal. If using dough sheet, unroll dough.
• Spread butter in thin layer over dough. Sprinkle half of cinnamon-sugar over butter.
• Starting with one short side, fold dough in half. With rolling pin, gently roll out dough into rectangle. Repeat again. With 3-inch cookie cutter or canning lid, cut out 6 cookies. Re-roll remaining dough; cut out 1 cookie. Place on cookie sheet.
• Bake about 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. While cookies are warm, dust with additional cinnamon-sugar. Cool completely, about 30 minutes.
• In small bowl, beat frosting ingredients with spoon or whisk until thick and smooth. Pipe frosting onto cookies.