Pie Crust Cinnamon Rolls: A Delicious & Easy Recipe

Pie Crust Cinnamon Rolls: Prepare to be amazed by this ingenious twist on a classic breakfast treat! Imagine the flaky, buttery layers of a perfectly baked pie crust, swirled with warm cinnamon and sweet sugar, then drizzled with a creamy glaze. It’s a symphony of textures and flavors that will have everyone begging for more.

Cinnamon rolls, in their traditional form, have a rich history, tracing back to Scandinavia where they are known as “kanelbullar” in Sweden and “kanelsnegle” in Denmark. These sweet, spiced buns have become a beloved comfort food worldwide, often enjoyed during holidays, special occasions, or simply as a cozy weekend indulgence. But what happens when you elevate this already delightful treat with the unexpected addition of pie crust?

That’s where the magic happens! People adore this version of Pie Crust Cinnamon Rolls because it offers a unique textural experience. The flaky, buttery pie crust provides a delightful contrast to the soft, gooey center, creating a truly irresistible combination. Plus, it’s incredibly convenient! Using pre-made pie crust (or homemade, if you’re feeling ambitious!) significantly cuts down on prep time, making these cinnamon rolls a perfect option for a quick and easy breakfast or brunch. The taste? Think of the best cinnamon roll you’ve ever had, amplified by the rich, buttery flavor of a perfectly baked pie crust. Get ready to experience cinnamon roll bliss!

Ingredients:

• For the Pie Crust:
• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into ½-inch cubes
• ½ cup ice water, plus more if needed
• For the Cinnamon Roll Filling:
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 2 tablespoons ground cinnamon
• Pinch of salt
• For the Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• ¼ cup (½ stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk, or more to reach desired consistency

Making the Pie Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter – these are what create flaky layers! The size of the butter pieces is key; aim for pea-sized and slightly larger.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix! You want just enough water to bring the dough together. The dough should be moist but not sticky. I usually start with ½ cup and add a little more if needed, but the amount can vary depending on the humidity.
4. Form the Dough: Once the dough starts to come together, gently form it into a disc. Don’t knead it! Overworking the dough will develop the gluten and make the crust tough.
5. Chill the Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and the butter to firm up, which will result in a tender and flaky crust. Chilling is a non-negotiable step!

Preparing the Cinnamon Roll Filling:

1. Soften the Butter: Make sure your butter is softened but not melted. It should be easy to spread. If it’s too hard, it will be difficult to spread evenly, and if it’s melted, it will make the filling too runny.
2. Combine Filling Ingredients: In a small bowl, combine the softened butter, granulated sugar, cinnamon, and salt. Mix well until everything is thoroughly combined and forms a paste-like consistency. This ensures even distribution of flavor throughout the cinnamon rolls.

Assembling and Baking the Cinnamon Rolls:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the cinnamon rolls from sticking and make cleanup a breeze.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled pie crust dough into a large rectangle, about 12×18 inches. The thinner you roll the dough, the more layers your cinnamon rolls will have. Be careful not to tear the dough. If it starts to stick, add a little more flour to your work surface.
3. Spread the Filling: Evenly spread the cinnamon sugar filling over the entire surface of the rolled-out dough. Make sure to get the filling all the way to the edges for maximum flavor in every bite.
4. Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log. Try to keep the roll as tight as possible to create a neat spiral.
5. Slice the Rolls: Using a sharp knife or unflavored dental floss (my preferred method!), slice the log into 1-inch thick rolls. Dental floss creates a cleaner cut and prevents the rolls from getting squished.
6. Arrange on Baking Sheet: Place the cinnamon rolls cut-side up on the prepared baking sheet, leaving a little space between each roll. This allows them to bake evenly.
7. Bake: Bake for 20-25 minutes, or until the cinnamon rolls are golden brown and the filling is bubbly. Keep a close eye on them, as baking times can vary depending on your oven.
8. Cool Slightly: Let the cinnamon rolls cool on the baking sheet for a few minutes before frosting. This prevents the frosting from melting completely.

Making the Cream Cheese Frosting:

1. Soften Cream Cheese and Butter: Ensure your cream cheese and butter are softened to room temperature. This is crucial for a smooth and lump-free frosting. If they’re too cold, you’ll end up with clumps.
2. Cream Together: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Use an electric mixer for best results.
3. Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined. Sifting the powdered sugar prevents lumps in the frosting.
4. Add Vanilla and Milk: Stir in the vanilla extract and milk. Add more milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth, creamy, and easily spreadable.

Frosting and Serving:

1. Frost the Rolls: Generously frost the slightly cooled cinnamon rolls with the cream cheese frosting.
2. Serve: Serve immediately and enjoy! These pie crust cinnamon rolls are best enjoyed warm.

Tips for Success:

• Keep Ingredients Cold: The key to a flaky pie crust is keeping the butter cold. Use ice water and work quickly to prevent the butter from melting.
• Don’t Overmix: Overmixing the pie crust dough will develop the gluten and result in a tough crust. Mix only until the dough comes together.
• Chill the Dough: Chilling the dough is essential for allowing the gluten to relax and the butter to firm up.
• Use a Sharp Knife or Dental Floss: When slicing the cinnamon rolls, use a sharp knife or unflavored dental floss for a clean cut.
• Adjust Sweetness: Adjust the amount of sugar in the filling and frosting to your liking.

Variations:

• Add Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
• Add Raisins: Add raisins to the filling for a classic cinnamon roll flavor.
• Use Different Extracts: Experiment with different extracts in the frosting, such as almond or lemon.
• Make it Vegan: Use vegan butter and cream cheese alternatives to make this recipe vegan.

Conclusion:

And there you have it! These Pie Crust Cinnamon Rolls are truly a game-changer, a delightful twist on a classic that will have everyone begging for more. I know, I know, you might be thinking, “Pie crust? In cinnamon rolls?” But trust me on this one. The flaky, buttery texture of the pie crust combined with the warm, gooey cinnamon filling is an absolutely irresistible combination. It’s like the best parts of a pie and a cinnamon roll had a baby, and that baby is pure deliciousness. But why is this recipe a must-try? Well, beyond the incredible flavor and texture, it’s also surprisingly easy to make. Using pre-made pie crust significantly cuts down on prep time, making this a perfect treat for a weekend brunch, a holiday gathering, or even just a spontaneous craving. Plus, it’s a fantastic way to use up leftover pie crust from other baking adventures! No more throwing away those scraps; now you can transform them into something truly special. This recipe is a guaranteed crowd-pleaser, and I promise you’ll be making it again and again. Now, let’s talk serving suggestions and variations, because the possibilities are endless! For a classic touch, serve these warm with a generous drizzle of cream cheese frosting. You can make your own, of course, but store-bought frosting works just as well in a pinch. Want to take things up a notch? Try adding a sprinkle of chopped pecans or walnuts to the frosting for added texture and flavor. If you’re feeling adventurous, consider experimenting with different fillings. Instead of the traditional cinnamon and sugar, try using a mixture of brown sugar, chopped apples, and a dash of cinnamon for an apple pie-inspired roll. Or, for a truly decadent treat, fill them with Nutella and chopped hazelnuts. The possibilities are limited only by your imagination! Another fun variation is to add a glaze instead of frosting. A simple powdered sugar glaze with a hint of vanilla extract is a perfect complement to the flaky pie crust. You could also try a maple glaze for a warm and cozy flavor. For serving, these Pie Crust Cinnamon Rolls are best enjoyed warm, straight from the oven. They’re perfect with a cup of coffee or tea, or even a glass of cold milk. They also make a wonderful addition to a brunch spread, alongside other breakfast favorites like scrambled eggs, bacon, and fruit salad. Don’t be afraid to get creative and make this recipe your own! I am so excited for you to try this recipe and experience the magic of Pie Crust Cinnamon Rolls for yourself. I truly believe you’ll love them as much as I do. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible treats. And most importantly, please share your experience with me! I would love to hear how they turned out, what variations you tried, and what your family and friends thought. Leave a comment below, tag me in your photos on social media, or send me an email. I can’t wait to see your creations! Happy baking!

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