Cinnamon Roll Pie Crust Treats

Okay, so these are basically cinnamon rolls dressed up in a pie crust—crispy edges, soft swirls of cinnamon sugar, and a ridiculous glaze that makes people weep a little. They’re fast, kind of addictive, and perfect when you want the smell of baking to fool the neighborhood into thinking you’re a professional. Use store-bought pie crust if you’re tired, or make your own if you’re pretending you’ll be calm about it.

My husband will literally bribe me for extra pieces of these. He’ll be all casual about it—“Oh do you mind if I take one?”—and then I come back and the pan is empty and he’s guilty-sweating crumbs. They became our weekend morning go-to when we started hosting my in-laws for brunch because they’re pretty enough to feel fancy and lazy enough for me to still be functional after midnight. One time I tried to double the glaze because I was being generous; instead we declared it a dessert and ate it with spoons. No regrets.

Kitchen Talk

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I half-burnt the first batch because I forgot they were smaller and cooked faster at the edges. Live and learn: rotate the pan and stay nearby. I’ve made them with canned pie crust, with homemade flaky crust, and once with croissant dough (which was a buttery mistake in the best way). The glaze can be thin or thick depending on your mood—thin for drippy Instagram shots, thick for “I need this on a spoon.” If your cinnamon filling slides out when you roll, chill the dough for 10 minutes and try again.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): You only need basic sugar for the filling and powdered sugar for the glaze—pick a fine powdered sugar for a smoother glaze.
– Fats & Oils: Butter is king here; salted or unsalted both work, but if you use salted, skip extra salt elsewhere.
– Sweeteners: Light or dark brown sugar gives a deeper molasses note—dark will feel more “cinnamon-rolly.”
– Dairy: A little milk or cream smooths the glaze; sour cream/cream cheese both work if you want a tangy finish.
– Flavor Boosts (vanilla/zest): Pure vanilla extract makes the glaze sing—don’t use imitation if you can avoid it.

Prep Ahead Ideas

– Make the cinnamon filling and bag it in the fridge up to 2 days ahead so you can roll and bake in the morning.
– Roll the assembled squares onto the baking sheet, cover tightly, and refrigerate for up to a day; pop them in the oven straight from the fridge.
– Glaze can be mixed and stored in a jar in the fridge for 3–4 days; warm slightly before using if it’s thickened.
– Use airtight containers or a rimmed baking sheet covered with plastic wrap for chilled storage.

✔Time-Saving Tricks

– Use store-bought pie crust or puff pastry to cut prep time massively.
– Make smaller bites on a sheet pan so they bake faster and look charming.
– Microwave the glaze for 10–15 seconds if it thickens in the fridge—stir and drizzle.
– Don’t overthink the filling: cinnamon + sugar + melted butter is already cheering you up.

✔Common Mistakes

– Overfilling: I once tried to cram too much filling into one roll and it just escaped during baking. If it oozes, scrape it up and bake; call it rustic.
– Baking too hot: Edges burn before center cooks—if you see rapid browning, lower the temp 25°F and add a few minutes.
– Soggy bottoms: If the pan is cold or crowded, bottoms can stay soft—use a preheated baking sheet for a crisper underside.
– Glaze too runny: Add more powdered sugar a little at a time until you reach the desired thickness.

What to Serve It With

– Fresh-brewed coffee or a latte for the classic pairing.
– A simple fruit salad to cut the sweetness with bright citrus and berries.
– Vanilla ice cream for a dessert-level indulgence.
– Cream cheese on the side for spreadable richness.

✔Tips & Mistakes

– Roll snug, not crushed—tight rolls hold their shape best.
– If the crust tears, patch with a little extra dough and press to seal.
– Salt the butter a touch if your butter is unsalted; it amplifies flavor.
– Don’t skip chilling if dough gets too soft—it’ll be unmanageable.

✔Storage Tips

Store leftovers in an airtight container at room temperature for 1 day or in the fridge for 3–4 days. Reheat briefly in a 350°F oven or toaster oven to re-crisp the edges; microwaving will soften everything, which is fine if you like that soft, comforting vibe. Cold? Still tasty—like a cinnamon cookie breakfast. Freeze baked, cooled treats wrapped tightly for up to 2 months; thaw and reheat before glazing for best texture.

✔Variations and Substitutions

– Puff pastry swap: Makes them extra flakey and buttery if you prefer layers over pie-crust sturdiness.
– Nutty add-ins: Chopped pecans or walnuts in the filling add crunch—toast them for more flavor.
– Sweetener swaps: Use coconut sugar for a nuttier flavor; honey won’t set the same in the filling.
– Glaze options: Cream-cheese glaze is tangy and rich; a lemon glaze adds brightness if you want contrast.
– Spice mix: Add cardamom or a pinch of nutmeg for a warm twist.

Frequently Asked Questions

Cinnamon Roll Pie Crust Treats

Flaky pie-crust swirls filled with buttery cinnamon sugar and topped with a quick vanilla glaze. Easy, fun, and perfect for snacking.

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Prep Time: 20 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 36 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 8 oz chilled pie dough round about one 9-inch crust
• ▢ 2 tbsp unsalted butter softened
• ▢ 0.5 tsp vanilla extract for filling
• ▢ 0.25 cup granulated sugar
• ▢ 2 tbsp light brown sugar packed
• ▢ 1.25 tsp ground cinnamon
• ▢ 0.13 tsp fine salt
• ▢ 1 tbsp milk for brushing
• ▢ 0.5 cup powdered sugar
• ▢ 1.5 tbsp milk for glaze
• ▢ 0.25 tsp vanilla extract for glaze, optional

Instructions

Preparation Steps

• Heat oven to 375°F. Line a baking sheet with parchment.
• Stir granulated sugar, brown sugar, cinnamon, and salt together in a small bowl.
• Mix softened butter with 1/2 tsp vanilla until smooth.
• Roll the chilled pie dough into roughly an 11x9-inch rectangle.
• Spread the butter mixture over the dough, leaving a small border. Sprinkle the cinnamon sugar evenly and press lightly.
• Roll up tightly from a long side to form a log. Chill 10 minutes to firm.
• Slice into 12 rounds about 1/2 inch thick. Arrange cut sides up on the sheet.
• Brush tops lightly with 1 tbsp milk. Bake 15–18 minutes, until puffed and golden.
• Whisk powdered sugar, 1 1/2 tbsp milk, and 1/4 tsp vanilla until smooth. Cool pastries 5 minutes, then drizzle and serve.

Notes

Variation: Add 2 tbsp finely chopped pecans over the cinnamon sugar for a nutty crunch. Storage: Keep in an airtight container at room temperature for 2 days; rewarm 3–4 minutes in a 300°F oven to refresh flakiness.

This recipe is an original creation inspired by classic Cinnamon Roll Pie Crust Treats flavors. All ingredient ratios and instructions are independently developed.