Mini Pie Crust Cinnamon Rolls

I was looking up cinnamon roll cookie recipes when I read a post by someone saying that her mom used to slather pie scraps with butter and sprinkle with sugar and cinnamon and bake it. It got me thinking and drooling because that sounded fabulous. When I went to the store I bought some pie crusts to experiment with. I think my experiment turned out great. At the time I was also baking cinnamon bread for one of my co-workers birthdays and she didn't want the icing that came with the kit on the bread. So I used that icing on my rolls. But making homemade icing would be very easy.


I like that they were soft in the middle but buttery and flaky around the outside.

Mini Pie Crust Cinnamon Rolls

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1 package of pie crusts, I get the Great Value brand
1/2 stick of butter
1/2 cup brown sugar
cinnamon

Pre-heat the oven to 350 degrees.

Unroll both pie crusts. Evenly distribute the butter between the two pie crusts, spreading it out on each crust to the edges. Sprinkle 1/4 cup brown sugar onto each crust. Sprinkle cinnamon over each crust. I didn't measure I just sprinkled it on. Tightly roll up each crust. Wrap each in plastic wrap and place in freezer for 15-30 minutes to firm up the dough. Liberally spray a cookie sheet with cooking spray. Take the cinnamon roll logs out of the freezer and unwrap each. Slice each log into 1 inch slices. Place each slice on the cookie sheet. It's okay if they are close together. Bake for 8 to 10 minutes or until golden brown. Remove immediately from the pans. Once they start to cool the butter mixture will stick to the pan making it very hard to get them off. I drizzled on the icing once them were cool. You can make icing by mixing together 1 cup powdered sugar with enough milk to make a thin icing.