Pie Crust Cinnamon Rolls!
When I was a young girl, I remember being in the kitchen while my mom was baking pies. I’d get so excited when she take a knife and cut the edges of the crust all the way around each pie. That one inch of dough would be re-worked and rolled out by me to make tiny little cinnamon rolls. I would share them with my mom, dad, and my siblings. They were melt in your mouth delicious.
I recently taught my youngest daughter how to do this with my leftover pie crust. This is a great way to reminisce about the past, tell stories of my parents and grandparents, and share time in the kitchen with my daughter. Oh…and in the end, enjoy a sweet treat!
Ingredients for Pie Crust Cinnamon Rolls:
Pie crust edges Mom cut off while she made pies OR one whole pie crust, homemade…or not.
Instructions for Pie Crust Cinnamon Rolls:
Roll the dough to about pie crust thickness, about 1/8 to 1/4 inches thick. Then spread butter all over the dough.
Next, sprinkle the dough with a mix of cinnamon and sugar, about the amount you would put on your cinnamon toast.
Carefully roll up the dough to make a long tube and slice off the ends.
Then, slice the dough into 3/4 to 1 inch medallions all the way across.
Place in a baking pan and bake at 450 degrees F until golden brown. Enjoy!
I hope you have as much fun making these with your kids as I did.
- Pie crust edges Mom cut off while she made pies OR one whole pie crust, homemade...or not.
- Roll the dough to about pie crust thickness, about 1/8 to 1/4 inches thick. Then spread butter all over the dough.
- Next, sprinkle the dough with a mix of cinnamon and sugar, about the amount you would put on your cinnamon toast.
- Carefully roll up the dough to make a long tube and slice off the ends.
- Then, slice the dough into 3/4 to 1 inch medallions all the way across.
- Place in a baking pan and bake at 450 degrees F until golden brown. Enjoy!
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