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Apple Pie Crust Cinnamon Rolls | Can't Stay Out of the Kitchen | these fantastic #CinnamonRolls are made with #PieCrust & use only 5 ingredients! So easy & delicious. Terrific #brunch or #breakfast treat, but also great for #tailgating parties & potlucks as a #dessert. #AppleJelly #cinnamon #PieCrustCinnamonRolls #apples #5IngredientRecipe #ApplePieCrustCinnamonRolls

Apple Pie Crust Cinnamon Rolls

Teresa Ambra
You'll be captivated after one delicious bite of Apple Pie Crust Cinnamon Rolls. This 5-ingredient recipe uses Apple Jelly and a cinnamon sugar mixture wrapped up in pie crust before baking. If you're looking for a scrumptious idea for brunch or breakfast, these drool-worthy cinnamon rolls are the ticket! Great for tailgating parties and potlucks too.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 28
Calories 152 kcal

Equipment

  • 1 large cookie sheet pan or two if using smaller pans
  • parchment paper
  • 1 table knife
  • 1 small bowl
  • measuring spoons

Ingredients
  

  • 4-6 oz. apple jelly (you will not use an entire 12-ounce jar)
  • 4 Pillsbury refrigerated pie crusts
  • 1/2 cup granulated sugar
  • 1 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 1 tbsp. softened butter.
  • Sprinkle 1 ½ tablespoons of the cinnamon-sugar mixture over each pie crust.
  • (You will not use all of the cinnamon-sugar mixture).
  • Place ½ teaspoon dabs of apple 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 jelly in that area.
  • Space each dab of jelly about an inch apart.
  • 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. (See note below).
  • 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: Although my pictures show more, I only used ½ cup of granulated sugar plus 1 tablespoon of cinnamon for the cinnamon-sugar mix.
 
NOTE: You will not use the entire jar of Apple 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 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: 152kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 114mgPotassium: 30mgFiber: 1gSugar: 6gVitamin A: 55IUVitamin C: 0.4mgCalcium: 11mgIron: 1mg
Keyword apple jelly, apples, breakfast, brunch, cinnamon, cinnamon rolls
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