Pie Crust Cinnamon Rolls are so easy to make using premade flaky pie dough, brushed with butter, and filled with a sprinkle of cinnamon sugar.
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Simple Pie Crust Cinnamon Rolls recipe is the easiest, fastest way to bake flaky, buttery, pull-apart pastry buns flavored with a cinnamon sugar infused filling. Drizzle on the glaze and you’ve got the perfect pie dough pinwheels!
How To Make Cinnamon Rolls With Pie Crust
Our easy Pie Crust Cinnamon Roll recipe uses a premade pie dough shortcut; it is a quick way to bake a batch of sweet and sticky cinnamon buns that have been rolled and sliced to show off their swirls.
Why let your leftover pie scraps go to waste when you can repurpose them in this cinnamon roll pie crust recipe? Don’t discard the dough; instead, combine and form the pieces into a flat rectangle, slather it with butter, sprinkle on the cinnamon sugar, and roll it round like a log.
When baked, they taste like a classic cinnamon roll with flaky pastry texture, but you can also cut them thinner to have a crispy cookie consistency.
Why We Love Pie Dough Cinnamon Rolls
- Quick and easy to make with a shortcut.
- Uses a handful of simple ingredients.
- Twist on the basic sticky bun served cinnamon roll style.
- Better than the bakery version and a lot less work than making them from scratch.
- Perfect sweet treat for breakfast, brunch, snack, or after dinner dessert.
Pie Crust Cinnamon Rolls Ingredients
- Refrigerated pie crust: You can use a frozen pie crust if you prefer.
- Butter
- Brown sugar
- Cinnamon
- Powdered sugar
- Cream or milk
- Almond extract or clear vanilla extract
- All purpose flour: This is only for rolling the pie crust.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Swap The Sugar: You can use granulated sugar in this recipe if you prefer but the brown sugar gives it a delicious caramelized flavor.
- Create Some Crunch: Feel free to add finely chopped nuts, such as pecans, walnuts, or almonds, to the filling or even add them on as a garnish for serving.
- Pick Your Pie Crust: A store-bought pie crust (refrigerated or frozen) makes this cinnamon roll recipe so simple. However, you can also use scraps of leftover pie dough or make your own fresh dough from scratch.
- Fill With Flavor: Feel free to add mini chocolate chips, toffee bits, or raisins as a filling before rolling up the dough.
How to Make Pie Crust Cinnamon Rolls
- Cover The Crust: Roll out the pie crust flat into a rectangle shape. Brush butter over the crust (Image 1) and sprinkle with brown sugar and cinnamon. (Image 2)
- Roll A Round Log: Roll the dough into a log shape and cut into 8 equal pieces. (Images 3 and 4)
- Bake: Bake at 350 degrees Fahrenheit for 20 minutes until lightly golden (Image 5). Rest on the pan for 5 minutes before transferring to a cooling rack.
- Glaze: Whisk together the powdered sugar, cream or milk, and extract to make the glaze and drizzle it on top of the rolls. (Image 6)
Pro Tip: You can either glaze the warm rolls or wait until they have fully cooled. - Serve: Enjoy!
Tips For Making The Best Pie Crust Cinnamon Rolls
- If you use a frozen pie crust, make sure it has enough time to thaw so that it’s easier to work with.
- Using room temperature or softened butter will ensure it spreads easily on the pie dough.
- Try not to overbake these rolls — you just want the outsides to be golden brown and the pie crust to be cooked through. You don’t want the pastry to burn.
- I like to place the cooling rack over the baking sheet when I drizzle on the glaze so the excess drips on the parchment paper and makes clean up easy.
- These rolls are best eaten immediately after they are made and served warm.
How to Store Cinnamon Rolls
- To Store: Store leftover rolls in an airtight container for 3-4 days. and reheated in a toaster oven or the microwave.
- To Freeze: Wrap the baked and cooled rolls in plastic wrap or aluminum foil, then place them in a freezer-safe container or freezer bag for up to three months. Thaw on the counter or in the refrigerator before reheating.
- To Reheat: Reheat the rolls in the oven, toaster, or microwave until warmed through.
More Cinnamon Roll Recipes
Other Easy Dessert Recipes
- Snickerdoodle Truffles
- Peanut Butter Pretzel Magic Bars
- Twix Dip
- White Chocolate Cranberry Cookies
- Brownie Bites
- Pecan Sandies
- Cinnamon Cream Cheese Cookies
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Pie Crust Cinnamon Rolls
Serves — 8
Pie Crust Cinnamon Rolls are so easy to make using premade flaky pie dough, brushed with butter, and filled with a sprinkle of cinnamon sugar.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 (9- inch) prepared pie crust
- 2 tablespoons softened butter
- ⅓ cup brown sugar
- 1½ teaspoons cinnamon
- All-purpose flour for rolling pie crust
Glaze
- ½ cup powdered sugar
- 1 teaspoon cream or milk
- ¼ teaspoon almond extract or clear vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface roll out the pie crust into a rectangle shape. Spread on the softened butter with a butter knife or pastry brush.1 (9- inch) prepared pie crust, 2 tablespoons softened butter, All-purpose flour for rolling pie crust
- Combine the brown sugar and cinnamon in a bowl and sprinkle the mixture over the butter layer.⅓ cup brown sugar, 1½ teaspoons cinnamon
- Carefully roll the dough into a log shape. Cut into 8 equal rolls, trimming off ends if needed.
- Place rolls on the prepared baking sheet a few inches apart. Bake for 20 minutes until lightly golden. Allow them to rest on the pan for 5 minutes before transferring to a cooling rack.
- Whisk together the glaze ingredients. You can either glaze the warm rolls or wait until they have fully cooled. Place the cooling rack over the baking sheet and drizzle on the glaze. Enjoy!½ cup powdered sugar, 1 teaspoon cream or milk, ¼ teaspoon almond extract or clear vanilla extract
Jenn’s Notes
Storage:
- To Store: Store leftover rolls in an airtight container for 3-4 days. and reheated in a toaster oven or the microwave.
- To Freeze: Wrap the baked and cooled rolls in plastic wrap or aluminum foil, then place them in a freezer safe container or freezer bag for up to three months. Thaw on the counter or in the refrigerator before reheating.
- To Reheat: Reheat the rolls in in the oven, toaster, or microwave until warmed through.
- If you use a frozen pie crust, make sure it has enough time to thaw so that it’s easier to work with.
- Using room temperature, or softened butter will ensure that it spreads easily on the pie dough.
- Try not to overbake these rolls — you just want the outsides to be golden brown and the pie crust to be cooked through. You don’t want the pastry to burn.
- I like to place the cooling rack over the baking sheet when I drizzle on the glaze so the excess drips on the parchment paper and makes clean up easy.
- These rolls are best eaten immediately after they are made and served warm.
Nutrition Info
Calories: 188kcal | Carbohydrates: 27g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 112mg | Potassium: 37mg | Fiber: 1g | Sugar: 16g | Vitamin A: 90IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
