Pie Crust Cinnamon Rolls

5 from 1 vote

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 Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 188kcal

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

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.

Tips:

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.