Introduction: Pie Crust Cinnamon Rolls
Flaky cinnamon rolls made from pie crust instead of the normal cinnamon roll dough
- large bowl
- Wax paper
- Cookie sheet
- rolling pin
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
ad flour, salt, and baking soda to a large mixing bowl
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.
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.
Gently mold the dough into a ball, then divide it into 2 pieces(you can make a second batch with the other ball).
Cover each ball with plastic wrap and refrigerate the dough for 2 hours (or stick it in the freezer for 30 minutes).
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
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.
spread the melted butter on to the crust
Sprinkle white sugar and cinnamon on it next
Roll long edges to form a cylinder and squish the ends together so they are flat
cut into 1-inch pieces and place onto the cookie sheet.
bake in the oven at 425 degrees for 13-15 minutes