Gather up your dough trimmings and, without kneading, gently push them together to form a ball.

On a floured surface roll out the dough in the shape of a rectangle.

Sprinkle a handful of sugar over the dough, leaving a ½-inch edge without sugar. Follow with a good amount of cinnamon, probably more than you think. If you are skimpy with the cinnamon, the “tasties” are not as satisfying.

Brush a small amount of water along one of the long edges. Starting with the dry edge, roll the dough up jellyroll fashion. Turn it over so that the sealed edge is on the bottom.

Brush the roll with leftover egg white wash, or another wash of your choice.

Cut the roll crosswise into approximately 1-inch (3 to 4 centimeters) pieces and place on a parchment-lined baking sheet. I use a 1/8-size sheet pan.

Bake for 15 minutes at 425°F (220°C). If your oven runs hot, check them earlier as they may be done sooner.

As soon as the tasties come out of the oven, sprinkle them liberally with sugar.

Let the tasties cool and enjoy.