Description
Indulge in these delightful Pie Crust Cinnamon Rolls made from a simple pie crust dough. These mini rolls are filled with a sweet cinnamon sugar mixture, baked until golden, and drizzled with a vanilla glaze.
Ingredients
Scale
Ingredients:
- 1 sheet of prepared pie crust dough (homemade or store-bought)
- 2 tablespoons unsalted butter (softened)
- 1/4 cup light brown sugar (packed)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/4 cup chopped pecans or walnuts (optional)
- 1/4 cup powdered sugar
- 1 to 2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare the crust: Unroll the pie crust onto a lightly floured surface. Spread the softened butter evenly over the crust.
- Mix the filling: In a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the buttered crust, then add chopped nuts if using.
- Roll and slice: Gently roll up the pie crust tightly into a log. Slice into 1/2-inch pieces and place them cut-side down on the baking sheet.
- Bake: Bake for 12 to 15 minutes, or until golden and crisp.
- Make the glaze: While the rolls cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle and serve: Drizzle the glaze over the warm cinnamon rolls and serve.
Notes
- These are a great way to use leftover pie crust.
- For extra crunch, sprinkle coarse sugar over the top before baking.
- They’re best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 110
- Sugar: 7 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 8 mg
