My Nana calls these pie crust cinnamon rolls 'crickets'.
You can use homemade or store-bought pie crust.
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.
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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 MoreWe 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.
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.
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!
