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Cinnamon Sugar Pinwheel Cookies (perfect way to use leftover pie crust)

Today I’m sharing my family’s favorite recipe for using up leftover pie crust: Cinnamon Sugar Pinwheel Cookies.


Cinnamon Sugar Pinwheel cookies - The perfect recipe to use up leftover pie crust!


I didn’t spend a lot of time in the kitchen with my mom growing up, but I do remember when my Granny would come to visit, she would always let us help her make a big batch of her Homemade Banana Pudding.

Granny made the best pies and puddings, but it wasn’t just the food we remember, it was the time she spent with us in the kitchen making us feel special, like a big kid- helping her do all the mixing, stirring and other important cooking things.

cinnamon sugar pinwheel cookies from a pie crust

I want to make sure my kids will have fond memories to look back on of us baking and having fun in the kitchen too.

I’ve never been a from-scratch baker (although I will if the recipe or occasion calls for it.)  I definitely prefer to use store-bought pie crusts, biscuits, and cake mixes.  To me, it’s more about the time saved on mundane tasks and focusing my energy on having quality time in the kitchen with the kids.

Cinnamon Sugar Pinwheel Cookies: the best recipe for using up leftover pie crust & they taste like a delicious cinnamon bun wrapped up in a flaky pie crust.

Some of the shortcuts I use are boxed cake mixes, (I mean, c’mon, with a few extra add-in’s boxed cake mixes are awesome for their easiness – check out my shortcut tres leches cake recipe if you need proof, lol.  I also frequently use quick cooking rice, Tyson Grilled chicken strips and of course pre made pie crusts.

This cookie recipe is completely based on leftover premade pie crusts, but a homemade pie crust certainly works too!

Cinnamon Sugar Pinwheel cookies - The perfect recipe to use up leftover pie crust!

Don’t the cookies look amazing?  For this recipe, all you need is four ingredients: butter, cinnamon, sugar and any sort of pie crust.  And let me just say – they taste even better than they look!!  Just like a little cinnamon bun wrapped up in a flaky pie crust, plus the butter and sugar will crystalize a bit on the baking sheet, so you get these tiny little delicious crunchy bits of buttery cinnamon sugar that melt in your mouth.

The icing drizzle is optional, but I definitely recommend adding it.  (Make sure your cookie has cooled enough before drizzling.  It will help keep the drizzle on the cookie instead of the pate.)

Cinnamon Sugar Pinwheel cookies - The perfect recipe to use up leftover pie crust!

It always seems like I have a leftover pie crust in the fridge after a marathon baking session and its a family tradition to make these Cinnamon Sugar Pinwheels with the leftover crust.   The recipe below is for one pie crust, but it’s an easy one to double if you have two.

Disclosure: This post may contain affiliate links.

Easy Cinnamon Sugar Pinwheel Cookies

Cinnamon Sugar Pinwheel cookies - The perfect recipe to use up leftover pie crust!

Now it’s your turn!  I would love to know your favorite way to use up leftover pie crust.  Let us know in the comment section below:

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Cinnamon Sugar Pinwheel Cookies

  • Author: Jamie Sanders




  • One refrigerated Pillsbury Pie Crust
  • 1/8 cup melted butter
  • 1/3 cup brown sugar
  • 1/2 tbsp cinnamon
  • flour for dusting

Optional Icing Drizzle:

  • 1/2 cup confectioners sugar
  • 1/4 tsp vanilla extract
  • 12 tbsp milk


  1. Preheat oven to 375 degrees.
  2. Combine cinnamon and sugar in a small bowl.  Set aside.
  3. Roll out pie crust into an oblong shape, flattening it just a bit.
  4. Coat pie crust with butter.
  5. Generously sprinkle the cinnamon sugar mixture over buttered crust.
  6. Starting at one end, roll up pie crust.
  7. Slice rolled cinnamon sugared pie crust into 1/2 inch slices with a serrated knife.
  8. On a well-floured surface, with a rolling pin, gently roll each pinwheel flat.  If you find that the “tail ” of the crust is sticking out, just tuck it under while rolling.  Be sure to flour the rolling pin to keep the pinwheels from sticking.
  9. Gently transfer pinwheel to a baking sheet and bake for 8 to 12 minutes.  (Or until crust is golden brown and cooked through.)
  10. Let cookies cool on pan for a minute or two then transfer to a cooling rack.
  11. To make optional icing (Cookies are great as is, but I definitely recommended the icing- it puts them over the top!) Mix the powdered sugar with vanilla and the milk, starting with one tablespoon of milk and adding more as needed.  You want the drizzle to be thick, but still pourable.  (I recommend erring on the thick side – I thought mine turned out a bit thin.)  If you think yours is too thin, just add a bit more powdered sugar.
  12. Once the cookies are cool, drizzle with the icing.


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Recipe rating


  1. So good and so easy! I used brown sugar and cinnamon cream cheese for the glaze.

  2. Elizabeth says:

    Awesome! I made them last weekend and they were requested again this weekend, double batch! Thank you for sharing!

  3. Soooo simple and they were the big hit of the day! We didn’t use the icing on top too because we were pressed for time but still they were amazing. Thanks so much.

  4. My mom used to make these for us (I am now 63)…so I was happy to find this. I added a little apple pie spice and 1/3 of an apple, diced. yummy and hubby liked them as well…oh and I didn’t roll them flat..mostly because I had them in a pan with high enough sides…I couldn’t roll them.

  5. Just made these. They are sooo good! Didn’t need the frosting. Thank you for the recipe ?

  6. Great and easy recipe. Delicious

  7. Pauline Volore says:

    Question for you all, this recipe sounds yummy. May I add walnuts or pecans to the filling ?

  8. I’m 83 and my Mother made these for me when I was a little girl So sad all these good things make us fat today Today all my family watches their weight. I’m looking forward to some great grand children to love these pie cookies like I did my children did and my grandchildren did Before the word calorie raised its head

  9. I make these every time I have left over Pie crust. They are so good!

  10. The best little cookie

  11. Good lord these look amazingly good to eat right about now! I love cinnamon buns so this would be right up my alley of goodness

  12. Ooh, What a clever way to use up leftover pie crust! I rarely ever bake pies (ever), but if I did, I would totally make some of these pinwheel cookies! Yum!

  13. I want my kiddos to have fond memories of us, including times in the kitchen. I know they will enjoy these cookies.

  14. Oh yum these sound super delicious. I am going to have to give these a try asap because YUMMO!

  15. They’re like those baby cinnamon rolls you get at Sam’s Club! Didnt’ think about trying to make them at home – now we can!

  16. I usually make a jam tart with leftover pie crust but next time I’m going to try these cookies. They look delicious!

  17. Erica Schwarz says:

    Growing up, whenever my other made a pot pie, she always made cinnamon rollups with the leftover pie dough. These cookies remind me of them! such a great memory, I am totally going to have to make these cookies.

  18. I love cinnamon and sugar, especially during cooler fall weather. Your Cinnamon Sugar Pinwheel Cookies look and sound absolutely delicious and perfect for using up that leftover dough!

  19. Those look delicious! I’m definitely bookmarking this recipe for later use!