Pie Crust Cinnamon Rolls

"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."
photo by Boomette photo by Boomette
photo by Boomette
photo by Emily Elizabeth photo by Emily Elizabeth
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  • 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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  1. Helen E.
    I have been retired for 10 years. My mother always made these out of the left over pie crust. One of my fondest memories. Eating the cinnamon roll warm from the oven in a cozy kitchen.
  2. kelly in TO
    My family calls these "Doobies" I have no idea why. My mom and grandmother use the leftover scraps from pie crusts to make these. They are delicious! We use brown sugar and sometimes add raisins.
  3. SteelerSue
    These were so delicious and brought me back to my mom's kitchen when she used to make these from the scraps of her pies. I actually bought pie crusts, rolled them out a bit thinner and followed the recipe from there. We ate them in a day! Thanks for the memories.
  4. Gail11
    Our family has done this since I was a little girl. This was my first cooking experience as a 3 year old with my mom. I always did it with my children and now with my grandchildren! Brings back so many fond memories!
  5. Holly R.
    I had never made these before and I decided to give it a try. I did not have any pie scraps, all I had was one Pillsberry piecrust left over from when I made a quiche. It had already expired (only a few weeks though) and I wanted to use it but didn't want to make a pie, so I found this recipe and decided to give it a try. My mom told me before hand that they usually don't taste good but I decided to try anyway. Unfortunately, she was right. We didn't like it at all. I don't know if maybe it was the pie crust we used but we just didn't like it. I cut the pie crust in half and then worked with each half and made a tray. I used the scraps from that to make a third tray. The first time I cooked a tray I set it at 20 minutes. It just looked a little brown to me so when I made the second one I cooked it for 15 minutes. That came out better. The third pan, which was the scraps, I cooked for 12 minutes and those turned out the best. I'm happy I tried it but I don't think I'll be making it again. I guess the saying "mother knows best" it true.


Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
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