Cherry Pie Crust Cinnamon Rolls
I have to admit to absolutely loving my Mom’s vintage Pie Crust Cinnamon Rolls recipe. I have done several versions of her original recipe–most including jellies and preserves but a few with other fillings. Cherry Pie Crust Cinnamon Rolls is a fantastic remake of her Pie Crust Cinnamon Rolls. It’s also completely drool-worthy for those who enjoy a sweet treat for breakfast!
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My Mom baked homemade fruit pies at least twice a week when I was growing up. The other nights of the week, there were cakes, cobblers, Strawberry Shortcake, cookies or brownies. We had dessert every night! Whenever she made pies, there was always a little pie crust left over–but not enough to make another pie. She would roll out the pieces, slab on butter and sprinkle with a cinnamon-sugar mixture. Roll up and bake. We would get home from school (starving!) and hack off huge pieces of the rolls. The trick was to get a piece before my younger brothers got home or they would eat it all!
In the early 90s our family was living in New England at the time. A friend from church made Pie Crust Cinnamon Rolls, but hers had a prune filling inside. From that point on I started adding different fillings to my Mom’s version. Those include peach, apricot, strawberry, raspberry, pumpkin, blueberry, apple butter, apple, fig, Lemon Curd, Peach-Mango, Grape and Nutella. We have enjoyed every single one and these treats, including Cherry Pie Crust Cinnamon Rolls.
These are great for any breakfast or brunch buffet, but they’re also great in a bowl with ice cream! Ha! Enjoy.
Cherry Pie Crust Cinnamon Rolls are awesome!
This quick and easy, 5-ingredient recipe is made in a jiffy.
If you enjoy cherry preserves, you’ll love this version of Pie Crust Cinnamon Rolls.
Cherry Pie Crust Cinnamon Rolls are marvelous for any breakfast or brunch buffet.
Here’s what I did.
I used these ingredients. I ended up switching out the pie crust for a better brand as this brand ended up tearing more easily.
Roll out pie crust.
Spread with softened butter.
Put tiny half-teaspoonfuls of cherry preserves about every inch or so on the pie crust.
Place granulated sugar and cinnamon in a small mixing bowl.
Stir well to combine.
Sprinkle out 1 1/2 tablespoonfuls of cinnamon-sugar mixture over top of each crust.
Roll pie crust up jelly-roll style.
Try to roll as tightly but gently as possible. Clamp down the ends.
Place rolled pie crusts on parchment-lined paper. Using the tines of a fork, crimp the ends to help prevent the cherry mixture from oozing out while baking.
Bake about 25-30 minutes at 350 degrees. No matter how hard you try, some of the filling will leak out while baking.
Allow to cool slightly before removing to a serving platter to enjoy!
This is a good look at the inside of the cinnamon roll.
If you enjoy cherries and especially cherry preserves, these are excellent sweet treats for breakfast or holiday menus.
These are actually really good with a few large dollops of vanilla ice cream, too!
Here’s the recipe.
CHERRY PIE CRUST CINNAMON ROLLS
(My own concoction)
Cherry Pie Crust Cinnamon Rolls
Equipment
- 1 18×26" cookie sheet pan (or two smaller pans)
- parchment paper
- 1 small bowl
- 1 fork or spoon to stir cinnamon-sugar mixture
- measuring cups
- measuring spoons
Ingredients
- 10 oz. cherry preserves approximate amount–you may need more or less
- 4 Pillsbury refrigerated pie crusts (these usually come two to a package)
- 1/2 cup granulated sugar
- 1 tbsp. ground cinnamon
- 1/2 cup salted butter softened
Instructions
- Preheat oven to 350°.
- Combine sugar and cinnamon in a small bowl; set aside.
- Line cookie sheet pan with parchment paper; set aside.
- Roll out pie crusts.
- Spread each pie crust with about 2 tbsp. softened butter.
- Place ½ to 1 teaspoon dabs of Cherry Preserves evenly over top of each crust.
- Leave a one to two-inch border around the outside circle of the pie crust and don’t place any preserves in that area.
- Space each dab of preserves about an inch apart.
- Sprinkle 1 ½ tablespoons of the cinnamon-sugar mixture over each pie crust.
- (You will not use all of the cinnamon-sugar mixture).
- Roll up pie crust, gently but tightly crimping the edges as you roll.
- Place on cookie sheet pan leaving about two to three inches between each Cinnamon Roll so rolls can expand while baking.
- (Don’t crowd the cinnamon rolls. Use two baking sheets, if necessary).
- Use a fork to press down the ends about 1/8-inch to seal cinnamon rolls.
- Bake at 350° for approximately 25-30 minutes or until crust is baked.
- Allow Cinnamon Rolls to cool completely before removing to a bread board to cut in slices.
- Cut down in one to one-and-a-half inch slices.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
These little bites are scrumptious!
This recipe actually makes 4 pie crusts. Once the rolls are cooked, they yield a total of about 28 pieces. Great when cooking for a crowd.
Cherry Pie Crust Cinnamon Rolls are great for breakfast or dessert!
You’ll be swooning over every bite! 🙂
You may also enjoy these delicious recipes!
Blueberry Pie Crust Cinnamon Rolls
Nutella Pie Crust Cinnamon Rolls
Apple Butter Pie Crust Cinnamon Rolls
