When we were growing up, Mom always used to use leftover pie dough to make a cinnamon roll. We always fought over who would get the cinnamon rolls. Sometimes one of my brothers would get their hands on it and the whole thing would be gone in an instant! I never understood why Mom didn’t just make up a batch of pie crust cinnamon rolls sometimes, but she never did. She only made them up with the leftover scraps of dough.
They are so easy to make. She would roll out the extra dough, then spread it with butter, a cinnamon-sugar mixture, and then roll it up jelly-roll style and place it on a pan and bake it along with the pies she was making. I have also spread the mixture lightly with butter, then any kind of jelly, then sprinkled lightly with cinnamon-sugar. They are wonderful made that way, too.
Here is my original pie crust recipe with instructions. Use this to begin with and then follow the directions below for the cinnamon roll.
Here’s a picture of these delicious rolls.
You can see the flakiness of the crust.
I love the swirls in the cinnamon roll. Such rich cinnamon flavor. Yum, yum.
Here’s what I did.
Sprinkle flour on waxed paper.
Here are all the scraps leftover from making several pies the other day.
I pressed the scraps into a ball and re-rolled the dough.
Here I’ve floured the roll dough and the wax paper.
Place more wax paper over top and roll out the dough.
Here the dough is rolled out.
Peel back the wax paper.
Here’s the dough.
Spread with butter.
I melted the butter to make it easier to spread.
Here I’ve spread the pie crust with melted butter.
I sprinkled some cinnamon into a bowl. Probably 3/4 to 1 tsp.
Stir all the ingredients together.
Sprinkle cinnamon-sugar mixture over top of the butter. You can spread it with jelly or preserves if you like first, and then spread cinnamon-sugar mixture over top.
Here the cinnamon sugar mixture has been sprinkled over the top.
Here I’m taking a knife or spatula and gently lifting up and rolling up the edges.
Here I’m rolling up the pie crust in a jelly-roll fashion.
Keep rolling and binding the roll together tightly.
Here I’ve rolled up the whole roll.
Spray a baking pan with cooking spray.
Place pie crust cinnamon roll on sprayed pan.
Bake at 350 until done – 20-30 minutes depending on your oven.
Here I’ve cut the rolls in about 1 1/2-inch slices.
Here’s a close up of these delicious jewels.
One more view.
Here’s the recipe.
PIE CRUST CINNAMON ROLLS
(Recipe from my mom, Helen Mattis, Titusville, FL)
left over pie dough scraps
1-2 tbsp. butter
1 tsp. cinnamon
1/3 to ½ cup sugar
Roll pie dough out into a round. Spread softened or melted butter over top. Mix cinnamon and sugar in a small mixing bowl. Sprinkle over top of butter. Roll up tightly jelly-roll fashion until completely rolled. Bake at 350° 20-30 minutes or until lightly browned. Cut in slices when cool.
NOTE: You can spread any kind of preserves or apple butter over the top of the butter, then sprinkle with cinnamon-sugar mixture and roll up as before for a different flavor. Bake as above. Also delicious!
Here’s a look at the composition of these delicious cinnamon rolls.
These are so easy to make if you already have pie crust made and everyone loves the taste of these wonderful treats.
Here’s a serving for you!
Time to eat and enjoy one of these fabulous morsels!
I’m ready to eat one of these now!
You may also like these recipes:
- How to Make Flaky Piecrusts (williams-sonoma.com)
- Cinnamon Roll-Ups (susansicignano.wordpress.com)
- Nutella Cinnamon Rolls (abeautifulmess.com)
- Secrets to Perfect Pies (williams-sonoma.com)
- Mr X’s Pastry Cinnamon Roll (auntieemsguide.wordpress.com)
- Pumpkin Cinnamon Rolls (foxandarrow.com)
- Cinnamon Roll Wreath (drlill.com)
- Cinnamon Roll Waffles with Icing Glaze (beyonditspurpose.com)