Pie Crust Cinnamon Rolls

Cinnamon rolls from pie crust on the table with cinnamon sticks.

Pie Crust Cinnamon Rolls

Pie crust cinnamon rolls are a delicious twist on traditional cinnamon flavored rolls combining a flaky, buttery base with the sweet, cinnamon-infused filling. Using pie crust dough saves time and you can still indulge in a delightful homemade treat.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 188kcal

Author: Karin and Ken

Ingredients

1 refrigerated pie crust or our 3 ingredient 9 inch pie crust
2 tablespoons butter softened
⅓ cup brown sugar packed
1 ½ teaspoons cinnamon
½ cup powdered sugar
1 teaspoon cream or milk
¼ teaspoon almond extract or clear vanilla extract
all-purpose flour for rolling pie crust

Instructions

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
On a lightly floured surface roll out the pie crust into a rectangle shape
Spread on the softened butter with a butter knife or pastry brush.
Combine the brown sugar and cinnamon in a bowl and sprinkle the mixture over the butter layer.
Carefully roll the dough into a log shape.
Cut into 8 equal rolls with a serrated bread knife or unflavored dental floss, trimming off ends if needed.
Place rolls on the prepared baking sheet a few inches apart. Bake for 20 minutes until lightly golden.
Allow them to rest on the pan for 5 minutes before transferring to a cooling rack.
Whisk together the glaze ingredients. You can either glaze the warm rolls or wait until they have fully cooled.
Place the cooling rack over the baking sheet and drizzle on the glaze. Enjoy!

Video

Notes

Cinnamon rolls are a great way to use up leftover pie crust from another dish.

Only use thawed pie crust.

Do not overbake your rolls. You want the outsides golden and the pie crust cooked through but not burnt.

Roll out the pie crust to ⅛-inch thickness for even cooking and a perfect texture.

Use a sharp serrated knife or unflavored dental floss to cut even 1-inch thick slices.

Nutrition