Pie Crust Cinnamon Rolls

Folks-

I was just going through my old recipes, and noticed in my recipe for Bread Machine Cinnamon Rolls, I mentioned that I also make Pie Crust Cinnamon Rolls, and that I would post the recipe later.

Well, more than 10 years later, here it is.

A pie crust cinnamon roll is more like a coffee cake. I often make one along with a fruit pie out of the leftover pie crust dough for breakfast the next day. Unlike bread-dough cinnamon rolls, you don't slice this until after you've baked it. You also don't frost these. That would be gilding a lilly. They're pretty rich and filling on their own, so you don't want to add anything on them. Just slice the finished cinnamon roll into little cookies and serve with coffee!

Enjoy!

Ingredients:

3/4 cup granulated sugar

3 Tbsp ground Cinnamon 

1/4 to 1/2 cup softened butter

1/2 of a pie crust recipe like my mom's Foolproof Pie Crust

Preheat the oven to 350 F. Wisk together the sugar and cinnamon. Roll out the pie crust to about 4-6mm thickness (a bit less than 1/4"). Spread the softened butter evenly over the surface of the pie crust all the way to the edge. Sprinkle the cinnamon sugar evenly over the butter, trying to get it no more than 1mm thick. You don't want dry piles of cinnamon sugar. It should all be in contact with the butter all the way to the edge. Roll the pie crust up into a roll and lightly pinch the ends closed. Place in a baking dish/pie tin/casserole dish/jellyroll pan (something with sides) and bake at 350 F for about 20-40 minutes just until it's starting to turn a bit golden, or until the pie you're baking it with is done. This should be finished roughly at the same time as any pie you're making it with, and they make great "oven buddies."

Allow to cool until it's just warm to the touch or even room temperature before slicing. Slice into 1-2 cm disks, like cookies, and serve with coffee or tea.

Note: Do not slice before baking. The cinnamon sugar and butter will run out while it's baking and burn on the pan.