1/2 Photos of Pie Crust Cinnamon Rolls
Emily Elizabeth's Note:
There always seems to be at least a little bit of leftover crust when you make a pie. This recipe puts those leftover scraps to use! These are great for the family to snack on before the pie is served. My mom used to always make these when I was growing up and I have continued to do it as well. I use a gluten free pie crust recipe and they still come out great! Sometimes I'll spread strawberry jam in with the butter and omit the cinnamon.
My Private Note
Units: US | Metric
- 1Sprinkle pastry cloth liberally with corn starch or sweet rice flour. Roll out the pie crust very very thin (about 6x12 at 1/8" thick) in a rectangle.
- 2Brush the soft butter on carefully with a knife (or your fingers) so that it covers the whole rectangle in a thin layer (use more or less butter as needed). Sprinkle the sugar and cinnamon evenly over the butter.
- 3Roll up from the shorter end. Leave the seam side down and fold the ends under (I usually cut them off and eat them). Then cut into 1 inch pieces and put in an oven safe dish along with your pie (350 degrees works well) and bake for about 20-30 minutes.
- 4For a very flakey pastry-like crust, roll out dough very thin, then fold it in half multiple times until it is a small square. Then pick up and shape back into a ball and re-roll it out again. Repeat 2-3 times re-sprinkling pastry cloth and rolling pin with corn starch or sweet rice flour in between. For easier handling, split into 3-4 separate balls before rolling out the last time.
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Nutritional Facts for Pie Crust Cinnamon Rolls
Serving Size: 1 (4 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 25.3
- Calories from Fat 17
- Total Fat 1.9 g
- Saturated Fat 1.2 g
- Cholesterol 5.0 mg
- Sodium 16.9 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 0.0 g
- Sugars 2.1 g
- Protein 0.0 g
The following items or measurements are not included: