Refrigerated cinnamon roll pie crust for apple pie or favorite filling whether warm or cold. A quick delicious dessert with Pillsbury or a great Rhodes frozen cinnamon rolls too.
This delicious idea has been a hit at my house. I mean if you have followed me for any length of time you know I love to make boxed mixes and refrigerated rolls into something totally new. Think outside of the box and you never know what will be a hit! (affiliate links present)
Ok so there are two ways we usually make a sweet pie, semi-homemade. I mean from scratch is great and you could make these homemade in several hours, slice and then start from there but I mean……who has time for that in 2024 y’all??? If I am in a real hurry I will make our Pour Over Top Pie Crust with pie filling underneath. OMG so good.
This Canned Cinnamon Roll Recipe though is thicker and adds a cinnamon element to your after dinner treat. If you wanted to add a fancy element to it you could buy 2 cans. Make the bottom as directed below, smash 4 additional and place on top of your filling.
Tips
Unlike our 3 Ingredient Pie Crust, which is also super duper easy, you only need one thing. Seriously friends, just go to the grocery store like now. There are a few brands like Annies, Cinnabon, Pillsbury and store brands too. I will say that most (other than the latter) are very similar. I do find generic types are smaller and with less flavor, just my opinion.
Like our Shortbread Pie Crust you want to prevent these pieces from sticking to the pie plate. If you spray it with non stick spray or line the insides with parchment paper you will avoid this. Even if you just cut a strip out to lay across the top and not all the way around then you just have to loosen the two sides and it will slide right out.
If you wanted to do this same idea but baked faster, in finger food form you could. Just follow our Mini Apple Pies directions with the same refrigerated roll of pie dough rounds.
Cinnamon Roll Pie Crust Recipe
Equipment
- 1 pie pan
Ingredients
- 1 roll cinnamon rolls, flattened
- 1 spray cooking spray, non stick for pan
Instructions
- For this recipe you will need refrigerated cinnamon rolls in roll. Take them out and separate. Spray pie pan with non stick spray or lay a piece of parchment across most of bottom and sides.
- Spray hands lightly with non stick spray and gently press each cinnamon roll into a flatter 1/3" or so size. Lay into the pie pan covering the entire bottom of the pan and up the sides.
- Use your fingers to pinch them together so that there are no empty spaces for the filling to leak in between them. Then add your filling and smooth out. Follow the temp. and timing for the recipe you are following from there.
- When baking I would recommend adding your filling and covering the crust on the outsides with foil if baking longer than 10 minutes to prevent over-browning. Remove for the last 10 minutes or so or until as golden brown as you'd like.
- ** If you use a can of fruit pie filling, you want to heat, you would then bake in a preheated 350 F oven for about 20 minutes or until lightly browned on the side rolls and filling is bubbling. Allow to cool for 15 minutes before slicing. Serve
Notes
How to Parbake Pie Crust
To parbake a pie crust to be used with a cold filling you would follow above directions but set another piece of parchment paper over the top of the made crust. Then fill that with pie weights or dried beans to prevent it from puffing up, and bake it for a short time, around 10-12 minutes. Remove from oven, cool on wire rack until cooled, remove weights and then fill with your cold wet filling. Serve!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
That is it as far as how you would make just the crust. If you have a filling you are making then you would use the temperature and timing listed in that step by step. If you want to bake a pie with pie filling it only takes about 20 minutes at 350 or 15 minutes at 400 degrees F.
When baking let’s say our Canned Peach Pie I would recommend adding your filling and covering the crust on the outsides with foil if baking longer than 10 minutes to prevent over-browning. Remove for the last 10 minutes or so or until as golden brown as you’d like.
How do you Parbake a Pie Crust?
To blind bake a pie crust to be used with a cold filling you would follow above directions but set another piece of parchment paper over the top of the made crust. Then fill that with pie weights or dried beans to prevent it from puffing up, and bake it for a short time, around 10-12 minutes. Remove from oven, cool on wire rack until cooled, remove weights and then fill with your cold wet filling. Serve!
When making a quiche or custard style treat, parbaking is a common step. It helps prevent the crust from becoming soggy due to the moisture in the filling. Sometimes it is done, cooled and filling added while other times like with Salmon Quiche you would bake half way, add filling, and continue until done.
Par-baking your pie crust recipe allows you to have more control over the final texture and doneness of certain dishes, particularly those that involve a combination of wet and dry ingredients. It’s a helpful technique when you want to ensure that the base is cooked properly without overcooking the filling.
FAQ
Canned fruit fillings do not need to be heated at all actually, they are pre-cooked and safe to eat right out of the can. In this case you can bake the pie crust until browned, cool, add filling and enjoy that way quickly. If you want it heated in our cinnamon roll pie crust you’d pour right in and bake for about 20 minutes or until bubbly.
Yes! We have made pie crust with cinnamon rolls, biscuits would work the same way. We will show you step by step how to do this here. It is an easy and tasty way to bake one and more flavorful than using just biscuits.
Unfortunately this would not work as a Dairy Free Pie Crust, because tubed biscuits like this do have some milk products in it.
You can brush melted butter on top if you have made a Double Crust Pot Pie to add some moisture, a sprinkle of sugar and cinnamon on top is nice to revive it too.
