My Nana calls these pie crust cinnamon rolls 'crickets'.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
8 pie crust cinnamon rolls
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Mix sugar and cinnamon together in a bowl.

  • Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.

  • Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cook's Note:

You can use homemade or store-bought pie crust.

Nutrition Facts

172 calories; protein 1.5g; carbohydrates 15.6g; fat 11.8g; cholesterol 11.4mg; sodium 147.6mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
04/06/2020
I subbed Splenda with the cinnamon for sugar and because it was a pie crust it didn’t have that soft pillowy texture. But it was delicious and if I had another pie crust laying around that needed to be used up, this is a great way to do it! Read More

Most helpful critical review

Rating: 1 stars
05/07/2020
5.7.20 These rolls were a huge disappointment this morning. First, there’s WAY too much cinnamon sugar for an 8”x12” piece of pie crust, I stopped sprinkling it on about half-way through. The instructions tell you to place the rolls “seam-side” down on the baking sheet. The seam is on the side of the roll, so if you did this, you’d be baking the rolls in a vertical position (think of how a tire looks on a car), so all of the butter-sugar filling would leak out. Or is there something here that I don’t understand? I baked them like I’d bake any other roll, in this case, with the seam on the side. I understand all of our ovens vary slightly, but a cooking window of 20-30 minutes is too broad, this should be narrowed down to maybe 20-25 minutes. I don’t give many 1-star reviews, but reviews need to be honest to be valuable, and unfortunately, this simply didn’t work for me. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/13/2020
We like thin pie crust, so there is always lots of scraps. I re roll into a square and then put enough butter and cinnamon sugar to cover. Put it in the oven the same time as the pie. These are done in about half the time. so there is a treat to eat when the whole house smell like pie but you have to wait a couple hours for it to cool. Read More
Rating: 4 stars
04/05/2020
I subbed Splenda with the cinnamon for sugar and because it was a pie crust it didn’t have that soft pillowy texture. But it was delicious and if I had another pie crust laying around that needed to be used up, this is a great way to do it! Read More
Rating: 1 stars
05/07/2020
5.7.20 These rolls were a huge disappointment this morning. First, there’s WAY too much cinnamon sugar for an 8”x12” piece of pie crust, I stopped sprinkling it on about half-way through. The instructions tell you to place the rolls “seam-side” down on the baking sheet. The seam is on the side of the roll, so if you did this, you’d be baking the rolls in a vertical position (think of how a tire looks on a car), so all of the butter-sugar filling would leak out. Or is there something here that I don’t understand? I baked them like I’d bake any other roll, in this case, with the seam on the side. I understand all of our ovens vary slightly, but a cooking window of 20-30 minutes is too broad, this should be narrowed down to maybe 20-25 minutes. I don’t give many 1-star reviews, but reviews need to be honest to be valuable, and unfortunately, this simply didn’t work for me. Read More
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