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Grape Pie Crust Cinnamon Rolls | Can't Stay Out of the Kitchen | these luscious #CinnamonRolls are made with #PieCrust dough & use only #5Ingredients! #GrapeJelly & #cinnamon star in these lovely #PieCrustCinnamonRolls. Every bite will knock your socks off. Great for #breakfast, #brunch or #tailgating parties. #GrapePieCrustCinnamonRolls

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
Cook Time 25 minutes
Total Time 40 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 28
Calories 148 kcal

Equipment

  • 1 large 18x26" 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
  

  • 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
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