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.
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!
