27 cookie dough cinnamon rolls Recipes

cinnamon mixture, granulated sugar, ground cinnamon, cookie dough, butter of butter flavored crisco, light brown sugar, eggs, vanilla, flour, baking powder, salt, ground cinnamon

roll pillsbury sugar cookie dough, dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, orange zest, white chocolate , baking bars coarsely chopped, chopped pecans, chopped crystallized ginger, powdered sugar, ground cinnamon, orange juice

frozen mixed berries, thawed, apple pie filling, granulated sugar, cinnamon, roll of sugar cookie dough, vanilla ice cream

sugar, plus more for rolling cookie dough in, shortening, flour, egg, molasses, ginger, cinnamon, baking powder, baking soda

butter (room temp ), sugar (2.33 cups), eggs, vanilla, lemon rind (or 15 drops of lemon juice), mace, flour (and a little for rolling out dough), cinnamon-sugar mixture

raw almonds, raw walnuts, rolled oats, ground cinnamon, sea salt, honey, pure vanilla extract, dark chocolate chips

roll pillsbury sugar cookie dough, ground cinnamon, vanilla, pecans, chopped

roll pillsbury sugar cookie dough (18 oz), chopped walnuts, brown sugar, ground cinnamon, honey, lemon juice, powdered sugar, water, honey

roll refrigerated sugar cookie dough, such as pillsbury, ground cinnamon, almond extract, egg white, water, sliced almonds, sugar

roll refrigerated sugar cookie dough, all-purpose flour, dried cranberries, coarsely chopped, orange zest, cinnamon, nutmeg, vanilla extract

roll refrigerated sugar cookie dough, flour, cream cheese, softened, brown sugar , packed or 1/2 cup splenda blend, creamy peanut butter (your choice, to desired taste ), vanilla extract, granny smith apples, lemon juice, cinnamon, for sprinkling, caramel ice cream topping, softened enough to drizzle, chopped peanuts

butter,melted and cooled, brown sugar, lemon juice, cinnamon, allspice, nutmeg, salt, apples,peeled,cored,chopped into bite-size chunks, prepared sugar cookie dough,broken into chunks, rolled oats

frozen mixed berries, thawed, apple pie filling, granulated sugar, ground cinnamon, roll of prepared refrigerated sugar cookie dough, vanilla ice cream

roll of refrigerated sugar cookie dough, flour, cream cheese , softeneed, smooth peanut butter (i used peter pan), brown sugar, vanilla, apple, cored, peeled, and thinly sliced, butter...can never figure exactly how much, lemon ...for juice, cinnamon, caramel topping, chopped peanuts

roll refrigerated sugar cookie dough, all purpose flour, cream cheese softened, peanut butter, brown sugar, vanilla, apple cored and thinly sliced, lemon juice, ground cinnamon, caramel ice cream topping, chopped peanuts

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.

phyllo dough (i use the athens brand), butter , but use the spray oil if you choose, ground walnuts or 5 cups ground pecans or 5 cups ground pistachios (or a combination) or 5 cups almonds (or a combination), sugar, cinnamon, raw sugar , to sprinkle on cookie tops (turbinado), honey, sugar, water, grated lemon rind

butter, white sugar, icing sugar, eggs, cooking oil, baking soda, cream of tartar, flour, sugar and cinnamon mix for rolling dough in