Pie Crust Cinnamon Rolls

When you’re craving the flavor of warm from-scratch cinnamon rolls but don’t have the time or patience to make them, pie crust cinnamon rolls are a fun and tasty option. While traditional cinnamon rolls are made with an enriched yeasted dough that requires kneading and time to rise, these little bites roll up in a snap because they use store-bought pie crust dough in place of the yeasted dough. The pie pastry even gives the treats a bonus crispy texture.

Bake up a batch for your kids and their friends as sleepover snacks, or make the rolls as a sweet appetizer or mini dessert for your next get-together. Because they’re tidy and bite-sized (they’re made in a mini muffin pan), pie crust cinnamon rolls are perfect when you want a little something sweet without going overboard!

Ingredients for Pie Crust Cinnamon Rolls

• Pie crust dough: Using boxed pie dough makes these treats incredibly easy to whip up. Use your favorite store-bought pie crust brand.
• Brown sugar: This type of sugar is folded inside the rolls and sprinkled over the top. Light or dark brown sugar gives these treats a beautiful caramelized flavor.
• Cinnamon: Use any type of ground cinnamon you like. Ceylon will provide a mild flavor, while Vietnamese cinnamon will create a stronger, spicier note.
• Nutmeg: A little nutmeg blended with the cinnamon and brown sugar adds an extra note of spice and warmth to the cinnamon rolls using pie crust.
• Salt: I add just a pinch of salt to the brown sugar filling because it helps all the other flavors really pop.
• Butter: Just as with classic cinnamon rolls, melted butter spread over the dough gives these treats flavor and moisture inside.
• Confectioners’ sugar: The pie dough cinnamon treats are topped with a simple glaze made with confectioners’ sugar. Sift the sugar first to remove any lumps.
• Milk: You need only a little milk to make the sweet glaze. I used whole milk, but 2% will also work.
• Vanilla extract: This is a great recipe to put homemade vanilla extract to the test, but your favorite store-bought vanilla extract can also be used.

Directions

Step 1: Make the filling

Lightly grease a 24-cup mini muffin pan or two 12-cup mini muffin pans. Preheat the oven to 425°F. Rest the pie crust at room temperature for 15 minutes.

In the meantime, stir together the brown sugar, cinnamon, nutmeg and salt in a small bowl. Remove 2 tablespoons of the mixture and set it aside for the topping.

Step 2: Add the filling

Carefully unroll one of the pie crusts. Brush the entire surface with half the melted butter.

Then, sprinkle half the remaining brown sugar mixture over the butter.

Step 3: Roll and slice

Start at one edge of the pie crust circle and roll it up jelly roll-style. Slice about 1/2 inch from both ends; discard the edge pieces.

Then, use a serrated knife to gently cut the rolled-up log into 12 even slices. Lay a slice into each greased mini muffin well.

Repeat these steps with the other pie crust, the rest of the melted butter and the other half of the brown sugar mixture.

Finally, take the 2 tablespoons of brown sugar mixture that you set aside and sprinkle some over each of the 24 pie crust cinnamon rolls in the pan.

Step 4: Bake

Bake the pie crust cinnamon rolls for 13 to 14 minutes or until they’re golden brown. Let the rolls cool in the pan for five minutes, then transfer them to a wire rack fitted inside a baking sheet.

Step 5: Ice the pie crust rolls

Whisk together the confectioners’ sugar, milk and vanilla extract to make a thin glaze. Drizzle the glaze over the tops of the warm or cooled pie crust cinnamon rolls, and serve.

Editor’s Tip: If necessary, whisk in a little more milk to make the glaze thin enough to drizzle.

Pie Crust Cinnamon Roll Variations

It’s easy to add other mix-ins to the filling of cinnamon rolls, including these rolls made with pie crust. But no matter what additional mix-in you choose, use only up to 1/4 cup per pie crust, because overfilling the pie crust bites will prevent them from baking through properly.

• Add raisins: Sprinkle some raisins over the butter and brown sugar mixture on the pie crust dough before rolling it up to make pie crust cinnamon rolls with raisins.
• Try chocolate chips: These cinnamon roll bites are delicious with a sprinkle of mini chocolate chips added to the filling.

How to Store Pie Crust Cinnamon Rolls

Once the pie crust cinnamon rolls are completely cool, transfer them to a tightly sealed food container. They should be stored at room temperature.

How long do pie crust cinnamon rolls last?

For the best flavor and texture in the pie crust cinnamon rolls, enjoy them within two to three days of baking them.

Can you freeze pie crust cinnamon rolls?

Yes, you can freeze pie crust cinnamon rolls to make them last longer. Stack the pie crust bites in a sturdy freezer-proof container with sheets of waxed paper or parchment between layers. Cover the container tightly and store the treats in the freezer for up to three months. To thaw, move the cinnamon pie crust rolls in their covered container to the fridge the night before or to a room-temperature spot for several hours.

How do you reheat pie crust cinnamon rolls?

I find that cinnamon rolls using pie crust taste best when they’re warm, and luckily, they’re easy to reheat. Place them on a foil-lined tray in a 350° oven or toaster oven. They’ll warm through in just one to two minutes.

Pie Crust Cinnamon Roll Tips

Can you use homemade pie crust for cinnamon rolls?

Yes, you can make pie crust cinnamon rolls using homemade pie dough. A double pie crust recipe made with shortening will bake up the same as store-bought dough. If you use an all-butter crust dough, the cinnamon roll bites will puff up quite a bit more and will be flakier inside.

How do you keep pie crust cinnamon rolls from unraveling?

I’ve noticed that when trying to bake pie crust cinnamon rolls on a baking sheet, they tend to unwind as the dough bakes and expands. That’s why these cinnamon rolls using pie crust are made in a mini muffin pan. The muffin wells keep the dough spirals together and prevent the filling from leaking out. Once you make them, you’ll be inspired to explore other mini muffin pan recipes!