Cinnamon Roll Pie Crust Will Be Your Holiday Hero

Mix sugar and cinnamon together in a bowl. Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.

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Brush dough with melted butter and sprinkle cinnamon-sugar evenly over top. Starting with one of the 12" sides, roll dough up into a tight log, rolling seam underneath at the end. Brush any excess flour or cinnamon-sugar off the parchment and lift to transfer to a baking sheet. Freeze for 10 minutes. Meanwhile, preheat oven to 400ºF.

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Spread on the softened butter with a butter knife or pastry brush. Combine the brown sugar and cinnamon in a bowl and sprinkle the mixture over the butter layer. Carefully roll the dough into a log shape. Cut into 8 equal rolls with a serrated bread knife or unflavored dental floss, trimming off ends if needed.

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Directions. 1 Roll out the pie crust very very thin (about 6×12 at 1/8″ thick) in a rectangle. 2 Brush the soft butter on carefully with a knife (or your fingers) so that it covers the whole rectangle in a thin layer (use more or less butter as needed). Sprinkle the sugar and cinnamon evenly over the butter. 3 Roll up from the shorter end.

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Combine the brown sugar and cinnamon in a bowl and sprinkle the mixture over the butter layer. ⅓ cup brown sugar, 1½ teaspoons cinnamon. Carefully roll the dough into a log shape. Cut into 8 equal rolls, trimming off ends if needed. Place rolls on the prepared baking sheet a few inches apart.

Cinnamon Roll Pie Rumbly in my Tumbly

Preheat oven to 350 degrees. Line a flat rimmed baking sheet with slip mats or parchment paper. Roll pie crust flat. Then, spread top with 1/2 of the melted butter and sprinkle with 1/2 of the brown sugar and ground cinnamon. Roll dough tightly into a log. Cut the dough into coin size pieces and place on baking sheet.

Cinnamon roll pie crust filled with cherry pie filling. Cinnamon buns

Cut each cinnamon roll in half lengthwise. Sidney Uttam Step 3. Roll out each half on a floured surface with a rolling pin until about 1 cm thick. Sidney Uttam Step 4. Layer the bottom of the pie pan with the flattened out cinnamon rolls. Sidney Uttam Step 5. Fill crust with your favorite pie filling -- apple is then bomb, trust me. Sidney.

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Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. 2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg white/water mixture.

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Instructions. In the work bowl of a food processor, place flour, 1 cup (200 grams) granulated sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 1¼ cups (300 grams) cold water in a slow, steady stream until a dough forms. Divide dough in half, and shape each half into a disk.

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Line pie pan with half of the sliced cinnamon rolls, pressing them down slightly. The crust of the pie should cover the bottom and sides of the pan. Combine brown sugar, flour, cinnamon, and butter into a paste in a medium mixing bowl. Spread ⅔ of filling over the crust. Sprinkle with 1 cup of pecans.

Cinnamon Roll Apple Pie • Olive & Mango Recipe Cinnamon roll apple

Step 6 - Make sure there aren't any holes. Pinch together any holes and gently press the crust onto the bottom layer of cinnamon roll so that they are pinched together. Spread the remaining filling on top of this layer of cinnamon rolls. Step 7 - Cover and bake. Cover the entire pie with foil and bake for 20 minutes.

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Then combine the brown sugar and cinnamon in a bowl. Rolling out the dough. Put the dough on a cutting board and roll it out into a rectangle about 12 inches long. Use flour or a little oil to keep the dough from sticking. Brush the dough with the melted butter and sprinkle the cinnamon sugar mixture over the top.

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Roll the dough tightly. Once the dough is rolled, use a sharp knife or pastry cutter to cut the dough into slices about 1/4-1/2" thick. Press the cinnamon rolls flat side down into the bottom and up the sides of a 9" pie plate. Overlap and press the edges together to seal the crust.

Pie Crust Cinnamon Rolls

In a food processor, add 1 and ½ cups of flour, salt, and sugar. Using a dough blade, pulse until combined. Add in the cubed butter and pulse with a dough blade until the butter is cut into pea-sized bits and the flour has a yellow tint to it. Add in the rest of the flour and pulse 10-15 times to mix the flour well.

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Directions. 1. On a lightly floured surface, roll out the pie crust a few times to even it out to about ½-inch thickness. 2. In a small bowl, mix the butter with the sugar, cinnamon and vanilla extract to combine. Spoon the mixture into the center of the crust. Use a spatula to spread it evenly over the entire crust.

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Lay the first flattened cinnamon roll in the center of the greased pie plate, then place the rest around it and up the sides, slightly overlapping them to prevent gaps. Press the dough rounds.