Description
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.
Ingredients
Units
Scale
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
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Instructions
- Preheat oven to 375°F.
- Combine the cinnamon and brown sugar in a small bowl and set aside.
- On a lightly floured surface, roll the pie crust into an oblong shape, flattening it slightly.
- Brush the pie crust with melted butter, then generously sprinkle the cinnamon-sugar mixture over the buttered crust.
- Starting at one end, tightly roll the pie crust into a log.
- Place the rolled pie crust in the freezer for about 10 minutes to chill. This makes it easier to slice and helps the pinwheels hold their shape.
- Remove from the freezer and use a serrated knife to cut the log into 1/2-inch slices.
- Place each pinwheel on a well-floured surface and gently roll it slightly flatter with a floured rolling pin. If the “tail” of the crust sticks out, simply tuck it underneath while rolling.
- Gently transfer the pinwheels to a baking sheet. Bake for 8 to 12 minutes, or until the crust is golden brown and cooked through.
- Let the cookies cool on the baking sheet for 1 to 2 minutes, then transfer them to a cooling rack.
- To make the optional icing, combine the powdered sugar, vanilla, and 1 tablespoon of milk. Add additional milk as needed until the icing is thick but pourable. If it becomes too thin, add a little more powdered sugar.
- Once the cookies have cooled, drizzle with icing and serve.
Notes
nutrition calculated without icing
Nutrition
- Serving Size: 1 cookie
- Calories: 72
- Fat: 4
- Carbohydrates: 10
- Protein: 0