Description
Flaky pie crust cinnamon rolls filled with a sweet cinnamon sugar mixture and topped with a tangy cream cheese frosting. A delicious twist on a classic treat!
Ingredients
Scale
- 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
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 tablespoons ground cinnamon
- Pinch of salt
- 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
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- 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.
- 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.
- Form the Dough: Once the dough starts to come together, gently form it into a disc. Don’t knead it!
- Chill the Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Soften the Butter: Make sure your butter is softened but not melted. It should be easy to spread.
- 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.
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled pie crust dough into a large rectangle, about 12×18 inches.
- Spread the Filling: Evenly spread the cinnamon sugar filling over the entire surface of the rolled-out dough.
- Roll Up the Dough: Starting from one of the long edges, tightly roll up the dough into a log.
- Slice the Rolls: Using a sharp knife or unflavored dental floss, slice the log into 1-inch thick rolls.
- Arrange on Baking Sheet: Place the cinnamon rolls cut-side up on the prepared baking sheet, leaving a little space between each roll.
- Bake: Bake for 20-25 minutes, or until the cinnamon rolls are golden brown and the filling is bubbly.
- Cool Slightly: Let the cinnamon rolls cool on the baking sheet for a few minutes before frosting.
- Soften Cream Cheese and Butter: Ensure your cream cheese and butter are softened to room temperature.
- 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.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on low speed until combined.
- 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.
- Frost the Rolls: Generously frost the slightly cooled cinnamon rolls with the cream cheese frosting.
- Serve: Serve immediately and enjoy! These pie crust cinnamon rolls are best enjoyed warm.
Notes
- 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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes