These deliciously adorable mini pie crust cinnamon rolls only need 4 ingredients to make and come together in under an hour start to finish! They're beautifully flaky and crisp with a sweet and flavorful cinnamon filling. They're perfect for serving on their own, with a little drizzle of icing, over some ice cream, or for decorating other treats!
These delicious little treats were actually a happy accident and I never really planned on making this a post. Buuuuut I was testing another recipe and needed mini cinnamon rolls to decorate. I wasn't totally in the mood to make actual cinnamon rolls or even cinnamon roll cookies, so I wanted something quick and lazy!
These mini cinnamon rolls are made using cinnamon, sugar, butter, and pie crust (store-bought is fine!) They are so freaking tasty plain or with a little smothering of icing on top, but don't even get me started on how perfect they are with ice cream. Mouth. Watering!!
what makes these mini pie crust cinnamon rolls so good?
- 4 ingredients
- ready in less than an hour
- low effort prep
- flaky pie dough
- super adorable!
how to make mini pie crust cinnamon rolls
1. Roll pie dough out into a rough rectangle. Use your hands or a knife to push the rough edges in and smoothen it into a rectangle.
2. Spread butter over pie dough and sprinkle over cinnamon sugar. Try to work relatively quickly so the butter doesn't start to set over the cold pie dough!
3. Roll the dough up into a log and chill until firm. You can chill the dough in the fridge for a few hours if you're making the cinnamon rolls ahead, or in the freezer for 20 minutes for a quicker chill time!
4. Slice the dough into 12 rolls. You can cut the ends off if you'd like neater end pieces, but I usually just leave them on and consider them chef's treat!
5. Arrange the rolls on your baking sheet and bake!
6. Cool completely before serving!
how to serve mini pie crust cinnamon rolls
These little treats are delicious to snack on as is! You could drizzle some simple powdered sugar icing on top for a classic cinnamon roll look, or serve these with a scoop of vanilla ice cream! They also make perfect decorations for other cinnamon roll inspired desserts like cinnamon roll gooey butter cake or cinnamon roll cheesecake.
- try to work quick. Not only is it best for the pie dough, but it's also best for the filling! The pie dough will come out extra tender and flaky if it stays colder. The butter you brush over the pie dough for the filling will start to set within about 1 minute (because of the cold dough) so it's important to quickly sprinkle over the sugar so it absorbs into the butter!
- freeze the filled dough before slicing and baking. About 20 minutes in the freezer will help give you cleaner slices and will help the rolls keep their shape as they bake!
- don't overbake the rolls. Pie dough can easily go from perfectly baked to dry and sad. These rolls aren't going to brown a whole lot on the top but the bottom and edges should be a golden color.
Can I make these cookies gluten free?
Yes! Use your favorite gluten free pie dough.
Can I make these cookies vegan / dairy free?
Yes! Use your favorite vegan pie crust and vegan butter.
Can I make these cinnamon rolls ahead?
Yes! You can keep the log of dough or the sliced rolls stored in your fridge for up to 3 days before baking. Anything longer than that, I'd recommend freezing the rolls.
How can I freeze these cinnamon rolls?
I personally prefer freezing the rolls before baking so I can make and serve them fresh. To freeze, arrange the sliced rolls on a parchment lined baking sheet and freeze until solid.
Transfer the frozen rolls to a freezer bag (arrange in one layer for easier removal later). Push out as much air as you can and seal well. These will keep for up to 2 months frozen. You can bake the rolls straight from the freezer - just tag on an extra 2 minutes in the oven to account for defrost time!
Cover tightly and these rolls will keep for up to 5 days at room temperature or around 1 week in the fridge. But these are best served within 1 to 2 days for the best flaky texture!
check out these other recipes!
Mini Pie Crust Cinnamon Rolls Recipe
- ¼ cup (50g) granulated sugar
- 1 & ½ teaspoons ground cinnamon
- 1 disk pie crust (homemade or store-bought) enough for the bottom crust of a pie
- 2 tablespoons (30g) unsalted butter, melted and cooled slightly
- In a medium bowl, whisk together sugar and cinnamon to combine. Set aside.¼ cup (50g) granulated sugar, 1 & ½ teaspoons ground cinnamon
- On a lightly floured work surface, roll your pie dough out into a rough 12x8 inch rectangle (or ¼ inch thick). Use your hands or a knife to push the rough edges into a rectangle shape. It doesn't have to be perfect!1 disk pie crust
- Brush your melted butter over the pie dough, leaving a ½ inch boarder around the edges. Working relatively quickly before the butter starts to set and harden, evenly sprinkle the cinnamon sugar on top.2 tablespoons (30g) unsalted butter,
- Working from the longer side, roll the dough up tightly into a log. Pinch the seams to seal.
- Wrap the log of dough in plastic wrap and freeze for 20 minutes, or until firm enough to slice.
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside.
- Unwrap the chilled log of dough and place onto a cutting board. Slice the log into 12 equal rolls. Arrange the rolls cut side up on your parchment lined baking sheet, leaving about 2 inches of space between each roll.
- Bake in the center of your preheated oven for 12 to 15 minutes, or until the bottom edges turn golden brown. Take care not to overbake or the rolls will end up hard!
- Cool the rolls for 10 minutes on the baking sheet. Serve as is or with a drizzle of simple powdered sugar icing on top!