Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Lightly flour your workspace and the top of each dough, then roll it until it’s the size of a baking sheet. Cut each dough in half.

To prepare the cinnamon-sugar twists, mix all ingredients and spread it over one dough. Cut into one-inch (two-and-a-half-centimeter) strips and twist.

Bake for 15–20 minutes.

Spread the chocolate spread over one dough. Cut into one-inch (two-and-a-half-centimeter) strips and twist. Bake for 15–20 minutes.

Mash the potatoes with the remaining ingredients. Spread the mixture over one dough, leaving a one-inch (two-and-a-half-centimeter) border.

Roll up the dough and cut diagonal slits across the top. Brush with egg wash, sprinkle with seeds if desired, and bake for 30–35 minutes.

Mix the honey and mustard and spread it over one dough.

Layer the deli in overlapping rows and sprinkle with fried onions.

Roll up the dough and cut diagonal slits across the top.

Brush with egg wash, sprinkle with seeds if desired, and bake for 30–35 minutes.

Cook the ground beef. Stir in the remaining ingredients. Cool slightly. Spread the mixture over one dough, leaving a one-inch (two-and-a-half-centimeter) border.

Roll up the dough and cut diagonal slits across the top. Brush with egg wash, sprinkle with seeds if desired, and bake for 30–35 minutes. These can be made into pinwheels as well.

Cut the last dough into strips that are three-inch (seven-and-a-half-centimeter) long and one-inch (two-and-a-half-centimeter) wide. Cut each hot dog into three.

Wrap each hot dog piece with a strip of dough. Brush with egg wash and bake for 18–22 minutes.