Then, it's just putting butter and cinnamon sugar on the dough, rolling and slicing, then bake. The rolling is faster than cutting shapes with a cookie cutter.
The other one, the savory one, is nearly the same, except for the meat and onion part. I would cook the meat and onions the day ahead. Then, the next day or two, I'd take out my frozen pastry, which is store-bought, top it with parmesan, meat and onions, roll, slice and bake.
The icing for the first one is optional.