Cinnamon Roll Pie Crust Recipe

Unbaked cinnamon rolls, resembling a delicate pie crust, are arranged in a circular glass dish on a light surface.

5 from 1 vote

Cinnamon Roll Pie Crust Recipe

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 dough recipe.

Prep Time10

Cook Time10

Course: Dessert

Cuisine: American

Keyword: cinnamon rolls, pie crust, pillsbury

Servings:

Author: Justine

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!

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