Real Recipes From Real Home Cooks ®

cinnamon roll pie crust

(1 rating)
Recipe by
Kristin D
Clearfield, UT

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 rating)
yield serving(s)
prep time 20 Min
method Bake

Ingredients For cinnamon roll pie crust

  • 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

  • 1
    On a flat, lightly floured surface, use a rolling pin to roll your crust dough out until it measures about 1/2 an inch thick.
  • 2
    In 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.
  • 3
    Starting 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.
  • 4
    Going 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.
  • 5
    Continue 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.
  • 6
    Chill your crust before filling or baking for about half an hour. Bake according to your favorite pie recipe, and enjoy! :)