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.
- 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 the 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 the 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.
nutrition calculated without icing
- Serving Size: 1 cookie
- Calories: 72
- Fat: 4
- Carbohydrates: 10
- Protein: 0
Keywords: cinnamon pinwheel cookies, leftover pie crust recipes