Pie Crust Cinnamon Rolls
Pie Crust Cinnamon Rolls are just wonderful. These lovely treats just seem to melt in your mouth when you eat them. The pie crust is flaky. The cinnamon sugar mixture on top of a layer of butter adds lovely sweetness and crunch because of the crystallization of the sugar. These luscious treats are great for breakfast or as a snack. They will certainly satisfy any sweet tooth craving you have.
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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. I’ve made them with strawberry, apricot, peach and red raspberry fillings before. My peach recipe actually uses fresh peaches. 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.
I originally made this recipe after Thanksgiving of 2012. My photo-taking abilities were minimal and my camera was a cheap iPhone 3. It didn’t obtain very good pictures. I’ve always wanted to remake this recipe. I was really unhappy with how my original pictures turned out, even with photo editing.
We went to visit my in-laws for Christmas (December 2014). I decided to whip up a batch of these delicious rolls along with a Lemon Meringue and Chocolate Meringue Pies.
These luscious rolls were the first to go! I retook the pictures and although these amazing cinnamon rolls will never be exactly beautiful they are a little more clear than the original pictures. I hope you make these fabulous rolls the next time you bake up a pie–or even if you just want cinnamon rolls and no pie! 🙂
Pie Crust Cinnamon Rolls are so good they just melt in your mouth.
Pie Crust Cinnamon Rolls have always been a family favorite.
You can see the flakiness of the crust. I love the swirls in the cinnamon roll. Such rich cinnamon flavor.
Here’s what I did.
Roll out scraps from pie crust, or recipe for a single crust plain pastry. Spread the pie crust with softened or melted butter.
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.
Make sure the crust is well coated with the cinnamon sugar mixture.
Roll up the pie crust in a jelly-roll fashion. Keep rolling and binding the roll together tightly.
Tuck in the sides while rolling and this will help the filling to stay inside the roll instead of leaking out while baking.
Spray a baking pan with cooking spray. Place pie crust cinnamon roll(s) on sprayed pan. Bake at 350 until done – 20-30 minutes depending on your oven.
These simple Cinnamon Rolls are spectacular in flavor.
Pie Crust Cinnamon Rolls are wonderful to make for a holiday breakfast.
I made them a few days before Christmas so we had cinnamon rolls for a couple of days.
Here’s the recipe.
PIE CRUST CINNAMON ROLLS
(Recipe from my mom, Helen Mattis, Titusville, FL)
Pie Crust Cinnamon Rolls
Equipment
- 1 large cookie sheet
- 1 pastry brush
- 1 small mixing bowl
- 1 spoon
- measuring cups
- measuring spoons
Ingredients
- Leftover pie dough scraps or recipe for a single plain pastry
- 1-2 tbsp. butter
- 1 tsp. ground cinnamon
- 1/3 to 1/2 cup granulated sugar
Instructions
- 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 dough up tightly, jelly-roll fashion until completely rolled.
- Bake at 350° 20-30 minutes or until lightly browned.
- Cut in slices when cool.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- Leftover pie dough scraps or recipe for a [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]single plain pastry[/url]
- 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 dough up tightly, jelly-roll fashion until completely rolled.
- Bake at 350° 20-30 minutes or until lightly browned.
- Cut in slices when cool.
Here’s a look at the composition of these delicious Pie Crust Cinnamon Rolls.
Pie Crust Cinnamon Rolls are so easy to make if you already have pie crust made.
Everyone loves the taste of these wonderful treats. I believe you will too.
You may also enjoy these delicious recipes!
Strawberry Pie Crust Cinnamon Rolls
Peach Pie Crust Cinnamon Rolls
Red Raspberry Pie Crust Cinnamon Rolls
Pie Crust Cinnamon Rolls
Equipment
- 1 large cookie sheet
- 1 pastry brush
- 1 small mixing bowl
- 1 spoon
- measuring cups
- measuring spoons
Ingredients
- Leftover pie dough scraps or recipe for a single plain pastry
- 1-2 tbsp. butter
- 1 tsp. ground cinnamon
- 1/3 to 1/2 cup granulated sugar
Instructions
- 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 dough up tightly, jelly-roll fashion until completely rolled.
- Bake at 350° 20-30 minutes or until lightly browned.
- Cut in slices when cool.