Introduction: Pie Crust Cinnamon Rolls
Flaky cinnamon rolls made from pie crust instead of the normal cinnamon roll dough
Supplies
Supplies
- large bowl
- Wax paper
- Cookie sheet
- towel
- rolling pin
- oven
Ingredients
2 1/2 cups flour
1 tsp salt
1/8 tsp baking soda
6 tbsp butter(chilled and cut in chunks)
3/4 cup of vegetable shortening(chilled)
1/2 cup water(chilled)
1/2 tsp vinegar
1 tbsp butter(melted)
1/3 cup white sugar
1 1/2 tbsp cinnamon
Step 1:
ad flour, salt, and baking soda to a large mixing bowl
Step 2:
Add chilled shortening, butter(chilled cubed) and use a pastry blender or fork to cut them into the flour until the mixture resembles coarse crumbs.
Step 3:
Add a tablespoon of water at a time until the dough begins to clump together--don't over mix. You may not need the entire 1/2 cup of ice water.
Step 4:
Gently mold the dough into a ball, then divide it into 2 pieces(you can make a second batch with the other ball).
Step 5:
Cover each ball with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
Step 6:
Dampen a large towel or cloth and lay it flat on your countertop. Place a large piece of parchment paper over it and set it on the parchment paper
Step 7:
Use your rolling pin to gently press the pie dough out into a rectangle. Always start at the center of the crust, and work outwards.
Step 8:
spread the melted butter on to the crust
Step 9:
Sprinkle white sugar and cinnamon on it next
Step 10:
Roll long edges to form a cylinder and squish the ends together so they are flat
Step 11:
cut into 1-inch pieces and place onto the cookie sheet.
Step 12:
bake in the oven at 425 degrees for 13-15 minutes