Description
These Pie Crust Cinnamon Rolls are a quick and easy twist on classic cinnamon rolls, using ready-made or homemade pie crust for a flaky, buttery texture. Perfect for a sweet breakfast or snack, they are filled with a cinnamon brown sugar mixture, baked until golden, and finished with a smooth vanilla glaze.
Ingredients
Scale
Pie Crust and Filling
- 1 package refrigerated pie crusts (or homemade pie crust, 2 sheets)
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp salt
Glaze
- 1 cup powdered sugar
- 2 tbsp milk (or more for desired consistency)
- 1/2 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare the Pie Crust: Lay the pie crust flat on a clean surface and use a rolling pin to gently smooth out any wrinkles without stretching the dough too thin.
- Make the Filling: Spread the softened unsalted butter evenly over the surface of the pie crust to create a moist base for the cinnamon sugar mixture.
- Mix and Sprinkle Cinnamon Sugar: In a small bowl, combine brown sugar, ground cinnamon, and salt, then sprinkle this mixture evenly over the buttered crust to ensure every bite is flavorful.
- Roll the Crust: Starting from one edge, carefully roll up the pie crust into a tight log shape to enclose the filling without squeezing out the mixture.
- Cut the Rolls: Slice the rolled dough into 1-inch thick sections using a sharp knife or unwaxed dental floss for cleaner cuts and place each piece on the prepared baking sheet, spaced slightly apart.
- Bake the Rolls: Place the baking sheet in the preheated oven and bake the cinnamon rolls for 15-20 minutes, or until they turn a beautiful golden brown color.
- Prepare the Glaze: While baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth, adding more milk if you prefer a thinner glaze consistency.
- Glaze the Rolls: Once the rolls are baked, remove them from the oven and allow to cool for a few minutes before drizzling the glaze generously over the warm rolls to melt slightly into the crevices.
- Serve: Serve the pie crust cinnamon rolls warm for the best taste and enjoy their sweet, cinnamon-spiced goodness.
Notes
- Use dental floss instead of a knife to cut the rolls cleanly without squashing them.
- If you prefer a softer roll, cover them with foil immediately after baking for a few minutes to trap steam.
- The glaze can be customized by adding a pinch of cinnamon or a splash of cream for extra richness.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate and reheat gently before serving.
- This recipe is easily doubled or halved depending on your serving needs.
