SUGAR FREE CINNAMON ROLLS PILLSBURY RECIPES
CINNAMON ROLL PIE COOKIES RECIPE - PILLSBURY.COM
No need to choose between cinnamon rolls, pie and cookies: With these sweet swirled treats, you can have all three!
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 44
Number Of Ingredients 7
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.
Nutrition Facts : Calories 60 , CarbohydrateContent 8 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 3 g, TransFatContent 0 g
CINNAMON ROLL PIE COOKIES RECIPE - PILLSBURY.COM
No need to choose between cinnamon rolls, pie and cookies: With these sweet swirled treats, you can have all three!
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 44
Number Of Ingredients 7
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.
Nutrition Facts : Calories 60 , CarbohydrateContent 8 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 3 g, TransFatContent 0 g
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