Pie Crust Cinnamon Rolls
Want cinnamon rolls but don’t like fussing with yeast? Then you must try these Pie Crust Cinnamon Rolls! They’re quick, delicious and made with store bought pie crust!
SUPER SIMPLE MINI CINNAMON ROLLS
Looking for simple breakfast recipe that doubles as a dessert?! Then you will want to try these delicious Pie Crust Cinnamon Rolls! The kids can even help make them – no dough proofing, waiting for it to rise, etc. They’re loved by the whole family and they’re really good! No need to soften the butter or make the dough since we’re using store bought pie crusts. These are great for last minute snacks, on-the-go weekday breakfast ideas and the perfect thing to have on hand when you have that sudden sweet tooth craving!
FREQUENTLY ASKED QUESTIONS:
No. They are made of pie crust, so they will not have that same soft pillowy texture as traditional yeast cinnamon rolls. They will taste like a rolled up slightly flaky cinnamon pie crust. Be careful – it’s hard to eat just one!
We cut these in 1/2-inch discs so they’re nice and bite-sized and easy to eat. They’ll have a slightly crispier crust on the edges than traditional cinnamon rolls. I’ve found that this is the perfect size but you could certainly cut them wider. You may need to adjust cooking time.
You have several delectable options to try to add to these cinnamon rolls – from luscious cream cheese glaze to simple powdered sugar to buttercream frosting. I included a simple powdered sugar icing. You can drizzle on top or just dip them.
Store bought pie crusts are great for so many reasons with this recipe. However, if you prefer a homemade crust, you can use two homemade 9-inch pie crusts rolled out thinly on a lightly floured work surface. But I imagine if you wanted to go through all that trouble, you’d just make some Homemade Cinnamon Rolls from scratch, right?
Sure thing. Change up the classic cinnamon filling for other spice options like pumpkin pie spice, or a pinch of nutmeg along with the cinnamon.
Keep your cinnamon rolls covered and at room temp for up to 3 days. If you want to freeze them, you can and they’ll last up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerator pie crusts – use whatever brand you enjoy. You will need two pie crust for this. Most boxes come with two. Allow them to sit out for a few minutes so they aren’t so cold. This will make them easier to handle.
- salted butter – I don’t recommend substituting with margarine. If all you have is unsalted butter, you can use that.
- light brown sugar – for a deeper molasses flavor, try using dark brown sugar.
- ground cinnamon – pumpkin pie spice or apple pie spice can be used instead of cinnamon.
- powdered sugar and milk – this is just to make a simple glaze. Feel free to use whatever icing or frosting you prefer.
HOW TO MAKE PIE CRUST CINNAMON ROLLS
Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside. Unroll a pie crust and place it on a clean work surface. Brush it all over with half of the melted butter.
In a small bowl, stir together the brown sugar and cinnamon. Sprinkle ½ of the cinnamon sugar all over the pie crust, leave a ½ inch border along half of the pie crust edge facing away from you.
Start rolling the crust over the filling tightly. When you come to the end, press the seams together well. Cut into ½ inch pieces, the end pieces you may need to discard since they won’t form a sealed roll.
Place the mini rolls, cut side up, on to the prepared sheet tray. Bake for 17-20 minutes until lightly golden brown. Allow to cool for 5 minutes on the sheet tray then place on a wire rack to cool completely, repeat with the remaining pie crust, butter, and cinnamon sugar. Once they are cool, make the glaze by adding 1 ½ Tablespoons of the milk to the powdered sugar in a small bowl, whisk until smooth. If you need a little more milk, add it now, you want the glaze thick but pourable.
Drizzle the glaze over the cinnamon rolls, I like to use a fork for this. Serve immediately or allow the glaze to set for about 30 minutes.
CRAVING MORE RECIPES?
Pie Crust Cinnamon Rolls
Ingredients
- 2 refrigerator pie crusts (allow them to thaw on the counter for a few minutes)
- 4 Tablespoons salted butter, melted
- 6 Tablespoons light brown sugar, packed
- 1 ½ teaspoons ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
- Unroll a pie crust and place it on a clean work surface.
- Brush it all over with half of the melted butter.
- In a small bowl, stir together the brown sugar and cinnamon.
- Sprinkle ½ of the cinnamon sugar all over the pie crust, leave a ½ inch border along half of the pie crust edge facing away from you.
- Start rolling the crust over the filling tightly. When you come to the end, press the seams together well.
- Cut into ½ inch pieces, the end pieces you may need to discard since they won’t form a sealed roll.
- Place the mini rolls, cut side up, on to the prepared sheet tray. Bake for 17-20 minutes until lightly golden brown. Allow to cool for 5 minutes on the sheet tray then place on a wire rack to cool completely, repeat with the remaining pie crust, butter, and cinnamon sugar.
- Once they are cool, make the glaze by adding 1 ½ Tablespoons of the milk to the powdered sugar in a small bowl, whisk until smooth. If you need a little more milk, add it now, you want the glaze thick but pourable.
- Drizzle the glaze over the cinnamon rolls, I like to use a fork for this. Serve immediately or allow the glaze to set for about 30 minutes.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- They are made of pie crust, so they will not have that same soft pillowy texture as traditional yeast cinnamon rolls. They will taste like a rolled up slightly flaky cinnamon pie crust. Be careful – it’s hard to eat just one!
- This recipe can be cut in half if you only want to use one pie crust instead of two.
- Keep covered at room temperature for up to 3 days. Freeze for up to 3 months. It is best to freeze without the glaze.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
My Grandmother always made these with the left over pie crusts! She even mailed me some when I was at camp and at college! They are so good!
Thank you for that memory
Darcy