This recipe for Pie Crust Cinnamon Roll Cookies is great for using up leftover pie dough, and it’s a delicious Christmas cookie too.
This is a cookie recipe for cinnamon roll lovers who love pie crust too! My mom used to use her leftover pie crust to make something similar. Hers were haphazard rolls and though, while delicious, looked nothing like these. I like the idea of making perfectly shaped cinnamon roll cookies!
The Heirloomed Kitchen by Ashley Schoenith
This recipe comes from The Heirloomed Kitchen by Ashley Schoenith. This is a beautiful cookbook of “from scratch” recipes. Ashley is a home cook, who learned from her family, and she has a lovely food blog where she shares recipes too.
There are so many wonderful recipes in the book. These are several that have caught my eye:
- Brie, Sausage and Sage Casserole
- Old Fashioned Crunchy Maple Granola
- Skillet Cornbread with Leeks
- Baked Salmon with Sriracha Soy Sauce
- Mussels in White Wine Butter Sauce
- Sunday Pot Roast with Gravy
- Beefsteak Tomato Sandwiches with Mayo
- Cast Iron Rosemary Bread
- Vintage Glass Stamped Cookies
- Autumn Pear Crisp
- Bourbon and Brown Sugar Pecan Ice Cream
- Alabama White Sauce
- Pickled Red Onions
Ingredients Needed:
- all purpose flour
- salt
- shortening
- cold water
- butter
- light brown sugar
- ground cinnamon
How to make Pie Crust Cinnamon Roll Cookies:
The complete, printable recipe is at the end of this post.
Preheat the oven to 350℉. Lightly grease a baking sheet (or line with parchment paper).
PREPARE THE PIE CRUST:
- In a medium bowl, combine the flour and salt. Using a pastry blender, cut in the shortening until coarse crumbs form. Stir in the water, 1 tablespoon at a time, until you are able to form the dough into a ball.
- On a floured sheet of waxed paper or countertop, roll out the dough to approximately ¼-inch thick (as much in a rectangle as you can).
MAKE THE FILLING:
- Cut off the ends and discard. Cut the log into slices approximately ½-inch thick.
- Brush the melted butter over the entire pie crust. Sprinkle the brown sugar and cinnamon evenly across the top. Roll into a log.
Place the rounds onto the prepared baking sheet and bake for approximately 15 minutes, or until the cookies begin to turn the slightest brown and the cinnamon mixture gets bubbly.
Recipe Tip:
You can certainly use any leftover pie crust you might have from making pies to prepare these cookies. But the pie crust in the recipe is designed to work very well for turning out perfect, easy-to-roll and bake cookies that will turn out just like the photos.
What I Love About This Recipe:
- You get to have a cinnamon roll in a cookie!
- I love to add icing. Whisk together 1/2 cup powdered sugar, 2 tablespoons heavy whipping cream, 1/2 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and drizzle on top!
- It’s a good use for leftover pie crust. Sometimes I make a 2-crust pie crust recipe but I only need one. I can make cookies with the other crust!
Pie Crust Cinnamon Roll Cookies
Ingredients
FOR THE PIE CRUST:
- 1½ cups all purpose flour, plus more for flouring
- dash of salt
- ¾ cup shortening
- 5 tablespoons cold water
CINNAMON FILLING:
- 3 tablespoons butter, melted
- ⅓ cup packed light brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350℉. Lightly grease a baking sheet (or line with parchment paper).
PREPARE THE PIE CRUST:
- In a medium bowl, combine the flour and salt. Using a pastry blender, cut in the shortening until coarse crumbs form. Stir in the water, 1 tablespoon at a time, until you are able to form the dough into a ball.
- On a floured sheet of waxed paper or countertop, roll out the dough to approximately ¼-inch thick (as much in a rectangle as you can).
MAKE THE FILLING:
- Brush the melted butter over the entire pie crust. Sprinkle the brown sugar and cinnamon evenly across the top. Roll into a log.
- Cut off the ends and discard. Cut the log into slices approximately ½-inch thick. Place the rounds onto the prepared baking sheet and bake for approximately 15 minutes, or until the cookies begin to turn the slightest brown and the cinnamon mixture gets bubbly.