Today I’m sharing my family’s favorite recipe for using up leftover pie crust: Cinnamon Sugar Pinwheel Cookies.
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.
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.
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!! 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.
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.
Easy Cinnamon Sugar Pinwheel Cookies
- 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
- 1 -2 tbsp milk
- Preheat oven to 375 degrees.
- Combine cinnamon and sugar in a small bowl. Set aside.
- Roll out pie crust into an oblong shape, flattening it just a bit.
- Coat pie crust with butter.
- Generously sprinkle the cinnamon sugar mixture over buttered crust.
- Starting at one end, roll up pie crust.
- Slice rolled cinnamon sugared pie crust into 1/2 inch slices with a serrated knife.
- 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.
- Gently transfer pinwheel to a baking sheet and bake for 8 to 12 minutes. (Or until crust is golden brown and cooked through.)
- Let cookies cool on pan for a minute or two then transfer to a cooling rack.
- 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.
- Once the cookies are cool, drizzle with the icing.
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:Don't miss any more posts! You can follow along on Feedly, Bloglovin', your favorite feed reader, or by signing up via email. Just click on one of the icons below: