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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Servings:
Ingredients
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.