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
  • towel
  • rolling pin
  • oven


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