Grape Pie Crust Cinnamon Rolls

Grape Pie Crust Cinnamon Rolls are something special. If you are one of those who enjoy Grape Jelly–especially on Peanut Butter and Jelly Sandwiches, you’ll love this sweet version of Cinnamon Rolls. This EASY recipe uses only 5 ingredients. After rolling out pie crust dough, the dough is spread with butter, Grape Jelly, and a cinnamon-sugar mixture. The dough is rolled up pinwheel style and baked about 30 minutes before you have some really amazing Pie Crust Cinnamon Rolls.

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Any of you who have ever followed my blog know how much I enjoy making these Pie Crust Cinnamon Rolls. I’ve made Peach, Apricot, Raspberry, Apple, Apple Butter, Strawberry, Blueberry, Fig, Lemon Curd, Pumpkin, Cherry, Peach-Mango and Nutella. All of them are so scrumptious and great treats for breakfast, brunch or tailgating snacks.

If you want a super-easy breakfast recipe, these Grape Pie Crust Cinnamon Rolls are heavenly. Any kind of Grape Jelly will do–just be sure not to spread the jelly on too thick or add too much cinnamon-sugar mixture or it will all ooze out while baking! In this recipe, less is MORE! Enjoy.

Grape Pie Crust Cinnamon Rolls are scrumptious.

Grape Pie Crust Cinnamon Rolls are terrific treats for tailgating parties.

The delicious flavors of Grape Jelly make these Cinnamon Rolls irresistible.

This delicious recipe uses only five ingredients!

Here’s what I did.

I used these ingredients.

Spread out pie crust dough on a clean countertop.

Spread butter evenly over top.

Dab little bits of Grape Jelly over top of the butter about one-inch apart.

Place cinnamon and sugar in a small bowl.

Stir ingredients until very well combined.

Evenly sprinkle about one tablespoonful of the cinnamon-sugar mixture over top of the jelly layer.

Roll up the dough pinching the ends as you go.

Use a fork to crimp the seams.

Place the dough on a parchment paper-lined cookie sheet and crimp the edges of each roll.

Bake at 350 degrees for 25-30 minutes, or until done.

Allow Cinnamon Rolls to cool before slicing into pieces and serving.

Every bite is amazing. 🙂

If you’re a Peanut Butter and Jelly Sandwich lover, you’ll enjoy these delicious Grape Pie Crust Cinnamon Rolls!

These are great treats for a holiday breakfast. Everyone will want one or two. 🙂

Here’s the recipe.

GRAPE PIE CRUST CINNAMON ROLLS

(My own concoction)

Grape Pie Crust Cinnamon Rolls

Teresa Ambra

Grape Pie Crust Cinnamon Rolls are a terrific treat for a weekend or holiday breakfast or brunch. This easy 5-ingredient recipe can be whipped up quickly and can also make an excellent snack for tailgating parties, potlucks or any time you want a sweet Cinnamon Roll treat on hand.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 28

Calories 148 kcal

Equipment

• 1 large 18×26" cookie sheet pan or two smaller pans
• parchment paper
• 1 table knife to spread butter
• 1 small bowl
• 2 small table spoons
• measuring spoons

Ingredients

  

1x2x3x

• 5 ounces grape jelly (from a 10-ounce jar)
• 4 Pillsbury refrigerated pie crusts
• 1/4 cup granulated sugar
• 1/2 tbsp. ground cinnamon
• 4 tbsp. salted butter softened

Instructions

 

• Preheat oven to 350°.  
• Combine sugar and cinnamon in a small bowl; set aside.
• Roll out pie crusts.
• Spread each pie crust with one tbsp. softened butter.
• Place ½ to 1 teaspoon dabs of grape jelly 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 grape jelly in that area.
• Space each dab of grape jelly about an inch apart. 
• Sprinkle 1 tablespoon of the cinnamon-sugar mixture evenly 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 parchment paper-lined 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.
• Try to also seal the edge of the pie crust between the end pieces so the filling doesn’t leak out while baking.
• 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

NOTE: You will not use the entire jar of Grape jelly.

 

NOTE: I found it easier to use Pillsbury pie crusts. They are thicker and don’t tear as easily as other store-bought brands.

 

NOTE: Try not to overbake the Cinnamon Rolls or they end up getting too flaky. Start checking after 20 minutes.

 

NOTE: Avoid the temptation of adding more cinnamon-sugar mixture or more grape jelly. It will end up oozing out of the of the cinnamon rolls while baking and cause a mess!

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 148kcalCarbohydrates: 17gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 115mgPotassium: 29mgFiber: 1gSugar: 4gVitamin A: 54IUVitamin C: 0.5mgCalcium: 9mgIron: 1mg

Keyword breakfast, cinnamon, cinnamon rolls, grape jelly, pie crust

Tried this recipe?Let us know how it was!

Grape Pie Crust Cinnamon Rolls make great little treats for any potluck.

If you enjoy the flavor of Grape Jelly, these sweet Pie Crust Cinnamon Rolls are fantastic.

Every bite will rev your engines!

Grape Pie Crust Cinnamon Rolls are super easy to whip up. Plus, everyone loves them!

You may also enjoy these delicious recipes!

Apple Pie Crust Cinnamon Rolls

Fig Pie Crust Cinnamon Rolls

Cherry Pie Crust Cinnamon Rolls