Strawberry Pie Crust Cinnamon Rolls are amazing. I have to admit, I LOVE Cinnamon Rolls made with pie crust. It’s a special recipe my mom showed me when we were kids. Mom would use leftover pie crust, spread it with butter, sprinkle it with cinnamon and sugar, roll it up and bake it along with the pies. My brothers and I would fight for it when we got home from school. No, we never, ever thought about sharing any of it! We would plop that delightful cinnamon-flavored roll in our mouths and be in seventh heaven! Yum. After all these years, I could still eat my weight in Pie Crust Cinnamon Rolls! Which would not be a pretty thing, mind you, but I do love them!
Back when we lived in New England in the early 1990s, when our children were small, a friend brought some delicious Pie Crust Cinnamon Rolls to a funeral meal for several hundred people. She used jam inside of the ones she made, and ever since then I also make mine with different jams. Any flavor will work (as long as you like that flavor!) I’ve made these rolls with fresh peaches, apricot and red raspberry filling as well. No matter what kind of filling I’ve used, they all come out super spectacular.
When I baked up a couple of pies last month I had enough dough leftover over to make two different batches of Pie Crust Cinnamon Rolls. I decided to use one of them for Strawberry Pie Crust Cinnamon Rolls because strawberry jam is my husband’s favorite flavored jelly or jam. While I brought a plate of Pie Crust Cinnamon Rolls to a jewelry party I attended, I made sure John still had plenty of his own to sample. 🙂 These lovely rolls don’t last long. They have such a delicious flavor and texture, it’s hard to stop eating them once you get started. I could sit down with a plate of cinnamon rolls and eat those in place of any meal. Not a good thing, no, so that’s why I brought a bunch of them to the party and left the rest for my husband. I did my best to stay out of them, but even the crumbs were scrumptious.
If you’re looking for a delicious way to use different flavored jellies and jams in cinnamon rolls, then Strawberry Pie Crust Cinnamon Rolls is a recipe you can’t be without. I assure you, your family and friends will love these little jewels. While I recommend using my Homemade Pie Crust recipe to get you started, you can also use your own preferred pie crust recipe or even store bought pie crust (although that will be a little tougher). Regardless, Strawberry Pie Crust Cinnamon Rolls are great for breakfast, after school snacks (like we used to enjoy), or dinner treats. Each one is so mouthwatering you will be scrounging for loose crumbs from the empty baking dish, just like I was. 🙂
We love Strawberry Pie Crust Cinnamon Rolls.
This lovely treat is great for holiday breakfasts. You can make Strawberry Pie Crust Cinnamon Rolls from any scrap pie crust dough you have left from baking pumpkin or apple pies!
Here’s what I did.
Roll out pie crust.
Spread pie crust with strawberry jelly, jam or preserves.
Sprinkle jam with cinnamon-sugar mixture.
Roll dough up very tightly, sealing in the edges as much as possible.
The roll on the top is the one for Strawberry Pie Crust Cinnamon Rolls. Place in an ungreased baking dish or a cookie sheet.
Bake in a 300 degree slow oven for 30-45 minutes or until lightly brown and pie crust dough has cooked through. The top roll is strawberry and the bottom one is Red Raspberry.
Allow roll to cool before cutting into slices. Although we used to eat it hot right out of the oven and burned our tongues on more than one occasion!
Seriously, Strawberry Pie Crust Cinnamon Rolls are so delectable they just melt in your mouth!
Here’s the recipe.
STRAWBERRY PIE CRUST CINNAMON ROLLS
(Recipe inspired from Debbie Reno Pero when we attended Christ Baptist Church, Upton, MA)
- recipe for one [url href=”http://cantstayoutofthekitchen.com/2012/12/05/homemade-pie-crust/” target=”_blank” title=”homemade pie crust”]plain pastry[/url]
- 1/3 to ½ cup strawberry jam
- ¼ cup sugar
- about 1/8 tsp. cinnamon
- Roll out pastry.
- Spread with strawberry jam to within a one-inch border.
- Stir sugar and cinnamon together.
- Sprinkle over top of strawberry jam.
- Roll up jelly roll style, very tightly, folding in the side edges slightly as you go.
- Place in a 9×13” baking dish.
- Bake at 300° for approximately 30-45 minutes until crust is cooked.
- Cut into one to two-inch slices to serve.
Strawberry Pie Crust Cinnamon Rolls are a great side for any country breakfast.
Didn’t I tell you it’s hard to stop at one??!! 🙂
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