Pie Crust Cinnamon Rolls

READY IN: 27mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sprinkle 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.
  • Brush 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.
  • Roll 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.
  • For 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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