Pie Crust Cinnamon Rolls
Call them pie dough pinwheels, pie crust cinnamon rolls, or perhaps even pie dough piggies. I call it a great use for pie scraps!
Servings: 8
Calories: 152kcal
Equipment
- Baking sheets
Ingredients
- 1 refrigerated pie crust or leftover pie dough
- 4 tablespoons Butter softened
- 3 tablespoons brown sugar
- 1 teaspoon Cinnamon
Instructions
- Roll out leftover pie dough into long a rectangle.
- Butter liberally on the side facing up until fully covered.
- Sprinkle the buttered dough generously with sugar and cinnamon until well coated.
- Cut into strips appx 1 ½" wide.
- Roll up strips and place on a greased baking sheet.
- Bake in 350 degree oven for 45 minutes, or until no longer raw.
Notes
This easy recipe was originally designed to use with leftover pie dough scraps. The exact ingredient quantities are less important than just ensuring you are applying a generous amount of butter, and cinnamon-sugar mixture over the fresh pie dough.
Leftovers should be stored in an airtight container.
Nutrition
Calories: 152kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 122mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg