Cinnamon Roll Pie Crust

Kristin D


NOTE: This recipe will make 2 9-in. pie crusts.

Every year for the holidays, I am always put in charge of making pies. I use this most often with my caramel apple and pumpkin pie recipes. Everyone always asks me what my secret is, and it's in the crust. It shakes things up a bit from your normal plain pie crust, and honestly, it tastes sooo good! :)

★★★★★ 1 vote
Makes 2 9-in. pie crusts
20 Min


1 pkg
refrigerated pie crusts, room temprature (2 per pack)
1 stick
butter, melted
1 c
brown sugar, lightly packed
4 tsp
ground cinnamon
1 Tbsp
vanilla extract

How to Make Cinnamon Roll Pie Crust


  • 1On a flat, lightly floured surface, use a rolling pin to roll your crust dough out until it measures about 1/2 an inch thick.
  • 2In a medium bowl, mix together cinnamon, sugar, butter, and vanilla extract until combined. Spoon into the center of the rolled out dough, and use a rubber spatula to spread the mixture evenly over the entire piece of dough.
  • 3Starting with the side closest to you, roll up the crust dough into a very tight roll. Cut the roll into pieces measuring about 1/2 an inch thick.
  • 4Going back to your lightly floured surface, roll out the pieces of crust dough until they each measure out to about a 1/4 inch-thick round. Place the dough rounds into your pie plate, overlapping if need be, and pressing together to seal.
  • 5Continue step 4 until the entire pie plate is covered. If the dough won't stick, use a tiny bit of water as an acting "glue".
    Trim any excess dough. Either flute or use the tines of a fork to decorate the edges.
  • 6Chill your crust before filling or baking for about half an hour. Bake according to your favorite pie recipe, and enjoy! :)

Printable Recipe Card

About Cinnamon Roll Pie Crust

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy, Heirloom