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

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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; 11.8 g total fat; 11 mg cholesterol; 148 mg sodium. 15.6 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

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

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
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
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: 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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