Print

Cinnamon-Sugar Pie Crust Rolls

Cinnamon-Sugar Pie Crust Rolls - flaky, buttery pastries swirled with a sweet layer of cinnamon-sugar | www.brighteyedbaker.com

An quick and easy pie crust swirled with a sweet layer of cinnamon-sugar makes these flaky, buttery pastries perfect for your morning cup of coffee.

Ingredients

Scale

Crust

Filling

Glazing and Topping

Instructions

Crust:

  1. In a medium bowl, whisk together the flours, sugar, and salt. Grate in the butter using the large-hole side of a box grater and toss in until coated in flour and dispersed.
  2. Add 6 tablespoons buttermilk and fold in with a spatula until a dough starts to form. Finish bringing dough together by hands, adding up to 1 more tablespoon buttermilk as needed; dough should be soft and neither dry nor sticky. Be careful not to overwork. Wrap dough in plastic wrap and refrigerate for 1 hour.*

Filling:

  1. In a small bowl, whisk together sugars and cinnamon.
  2. Lay out a sheet of parchment paper and dust with flour. Dust top of dough with flour and roll out to an 8″x12″ rectangle, keeping edges as straight and neat as possible (trim them if necessary). Brush dough with melted butter and sprinkle cinnamon-sugar evenly over top.
  3. Starting with one of the 12″ sides, roll dough up into a tight log, rolling seam underneath at the end. Brush any excess flour or cinnamon-sugar off the parchment and lift to transfer to a baking sheet. Freeze for 10 minutes. Meanwhile, preheat oven to 400ºF.

Glazing, Topping, and Baking

  1. Just before baking, brush exposed area of dough log with melted butter and sprinkle generously with cinnamon-sugar and coarse sugar. Bake in preheated oven for 30-35 minutes, until outside is golden-brown. (Note that some of the filling will likely leak out and caramelize on the baking tray; this is to be expected.)
  2. Allow to cool to room temperature before slicing. These are best served fresh, but leftovers may be stored in an airtight container at room temperature.

Notes

*If desired, the dough may be refrigerated overnight to bake fresh in the morning.

To make these even easier, you could use store-bought pie crust. Baking time may vary slightly.