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Fig Pie Crust Cinnamon Rolls | Can't Stay Out of the Kitchen | these outrageous #CinnamonRolls contain #FigPreserves & have such outstanding scrumptious flavor! These easy #RollUps use only #5Ingredients & can be quickly whipped up for any #breakfast or #brunch buffet. #holiday #fig #HolidayBreakfast #PieCrustCinnamonRolls #PieCrust #FigPieCrustCinnamonRolls

Fig Pie Crust Cinnamon Rolls

Teresa Ambra
Fig Pie Crust Cinnamon Rolls are outrageously good! This easy 5-ingredient recipe uses refrigerated pie crusts and Fig Preserves. They're rolled up jelly-roll style before baking. Marvelous for a breakfast or brunch buffet. These sweet treats are not only good with morning coffee, but also for tailgating parties, potlucks and snacks throughout the day!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 28
Calories 179 kcal

Equipment

  • 1 18x26" cookie sheet pan
  • parchment paper
  • table knife
  • 1 small bowl
  • 2 spoons
  • measuring cups
  • measuring spoons
  • 1 fork

Ingredients
  

  • 8 oz. fig preserves (you may need less)
  • 4 refrigerated pie crusts
  • 1/2 cup granulated sugar
  • 1 tbsp. ground cinnamon
  • 8 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 about 2 tbsp. softened butter.
  • Place ½ to 1 teaspoon dabs of Fig 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

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!
 
NOTE: Try not to overbake the Cinnamon Rolls or they end up getting too flaky. Start checking after 20 minutes.
 
NOTE: I found these rolls worked better with Pillsbury refrigerated pie crusts, rather than cheaper store brands.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 179kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 9mgSodium: 129mgPotassium: 33mgFiber: 1gSugar: 8gVitamin A: 107IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Keyword breakfast, brunch, cinnamon, fig preserves, pie crust, pie crust cinnamon rolls
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