Pie Crust Cinnamon Rolls

Let’s be real: The only thing better than a warm, gooey cinnamon roll is a Pie Crust Cinnamon Rolls that takes zero effort to make.? (See what I did there?) If you’ve ever stared longingly at a cinnamon roll recipe only to nope out at the words “yeast,” “proof,” or “wait 2 hours,” this recipe is your new best friend. Spoiler alert: We’re using pie crust to cheat our way to cinnamon roll bliss. And trust me, your future self—and your hungry brunch crowd—will thank you.

This recipe is my not-so-guilty secret for lazy Sundays, last-minute potlucks, or those mornings when my kids announce, “Mom, I invited six friends over in 10 minutes.” (Thanks, kids.) It’s crispy, buttery, and dripping with cinnamon sugar magic—all without the drama of homemade dough. Let’s get rolling!

Why You’ll Love These Pie Crust Cinnamon Rolls

• Ready in 30 minutes (because patience is overrated)
• Only 5 ingredients (including the glaze—mic drop)
• Impossible to mess up (even if you’re baking in a pre-coffee haze)

Ingredients: The Fab Five

Here’s your grocery list—short, sweet, and probably already in your pantry. (Unless you’re out of cinnamon. In which case… how?)

• 2 refrigerator pie crusts (the MVP of this recipe—let them thaw for 5 minutes on the counter)
• 4 Tbsp salted butter, melted (unsalted works too, but live a little)
• 6 Tbsp light brown sugar, packed (dark brown sugar adds a deeper flavor, IMO)
• 1 ½ tsp ground cinnamon (the more, the merrier—no one’s judging here)
• 1 cup powdered sugar + 1–2 Tbsp milk (for the glaze that’ll make you wanna lick the bowl)

FYI: If you’re feeling extra, toss in a pinch of nutmeg or cardamom. Or add chopped pecans for crunch. You do you!

Step-by-Step Instructions: Rollin’ Like a Pro

1. Preheat & Prep (AKA: Adulting 101)

Preheat your oven to 350°F and line two sheet trays with parchment paper. (No parchment? A light spray of cooking oil works, but expect some sass from your baking sheets later.)

2. Unroll & Butter Up

Unroll one pie crust onto a clean surface. Brush half the melted butter all over it, like you’re painting a tiny, delicious masterpiece. Leave a ½-inch border along the edge farthest from you—that’ll help seal the roll later.

3. Cinnamon Sugar Party

Mix the brown sugar and cinnamon in a bowl, then sprinkle half of it over the buttered crust. Pro tip: Use your fingers to press the sugar into the butter so it sticks. (Yes, it’s messy. Yes, it’s worth it.)

4. Roll It, Baby!

Starting at the edge closest to you, tightly roll the crust into a log. When you reach the bare ½-inch border, press it gently to seal the deal. Repeat with the second crust.

Wait, why discard the end pieces? Great question! Those little guys tend to unravel like my patience during a Zoom meeting. Toss ’em, or bake separately as “cinnamon scraps” for the chef (you).

5. Slice & Bake

Cut each log into ½-inch slices (a serrated knife works best). Arrange them on the sheet trays, cut-side up, and bake for 17–20 minutes until golden. Let them cool for 5 minutes, then transfer to a wire rack.

6. Glaze ‘Em Good

Whisk the powdered sugar and 1–1½ Tbsp milk until smooth. Drizzle it over the rolls with a fork, spoon, or your finger if you’re feeling rebellious. Let the glaze set for 30 minutes… or dive in immediately. No shame here.

Tips & Tricks from My Kitchen to Yours

• Butter temperature matters: Melted, not hot. If it’s too warm, it’ll melt the pie crust and make rolling messy. (Ask me how I know. 🙃)
• Go big or go home: Double the cinnamon sugar if you want sticky, caramelized edges.
• Make-ahead magic: Assemble the rolls the night before, refrigerate, and bake fresh in the morning.

Creative Variations (Because Rules Are Boring)

• Apple Pie Rolls: Add a layer of finely diced apples before rolling.
• Savory Twist: Swap cinnamon sugar for garlic butter, Parmesan, and herbs. (Brunch just got interesting.)
• Chocolate Lovers: Sprinkle mini chocolate chips with cinnamon sugar.

Ever wondered what happens if you use puff pastry instead? I tested it—it’s flakier but less sturdy. Stick with pie crust for that perfect balance of crisp and tender.

Equipment You’ll Need

• Baking sheet
• Parchment paper
• Pastry brush (or a clean paintbrush—kidding… mostly)
• Serrated knife

Serving Suggestions: Go Full Brunch Mode

Pair these rolls with:

• A strong cup of coffee (duh)
• Fresh fruit to balance the sugar rush
• A side of scrambled eggs for the “I’m an adult” illusion

The Verdict: Why This Recipe Works

Pie crust cinnamon rolls are the ultimate kitchen hack—quick, forgiving, and ridiculously tasty. They’re crispier than traditional rolls, with layers that shatter delicately under your teeth. And that glaze? It’s the edible equivalent of a cozy sweater.

Your Turn!

Ready to become the brunch hero you were born to be? Whip up a batch, snap a pic, and tag me on social—I’ll feature the messiest, most glorious attempts! (Bonus points if your kids/fur babies photobomb.)

Final thought: Life’s too short for complicated recipes. These rolls prove that sometimes, the easiest hacks taste the best. Now go forth and bake… or just eat the cinnamon sugar straight from the bowl. I won’t tell.

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FAQ

Can I make cinnamon rolls with shortcrust pastry?
Yes, but they’ll be crumblier. The pie crust is flakier—better for that crispy, layered texture.

Can you roll out Pillsbury pie crust?
Nope! It’s pre-rolled. Just unroll, fill, and go. (If it cracks, lightly press seams together.)

What’s the difference between pie crust and pastry dough?
Pie crust is leaner (less fat) and flakier. Pastry dough (like shortcrust) is richer and crumblier.

What can you make with Pillsbury pie crust?
Mini pies, savory pinwheels, quiches, or these cinnamon rolls! It’s the lazy baker’s secret weapon.

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