Make the best cinnamon roll cookies with this easy recipe that uses pie crust! A perfect homemade recipe for a delicious taste of home that can be made with einkorn or any wheat! A great way to use extra pie crust during the holidays too!
Over the Christmas break I somehow managed to find just a bit of time on my hands. So I got to play around with a few new recipes that I had been pondering for a while.
One of those new recipes was a fun way to use up my leftover Pie Crust from all the holiday pies that we had baked. I ended up keeping all the scraps in a bag to see if there was something I could use them for...
Turns out, there was!
Cinnamon Roll Cookies
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You've heard "easy as apple pie"? Well these cinnamon roll cookies are even easier!
They came together quickly and were in the oven less than 5 minutes after I started the process!
Crisp and light, these cinnamon roll cookies are the perfect balance of sweet and salty without going overboard. They keep that delicious cinnamon roll taste, while adding the fun crunch of a cookie!
I ended up with about 2 dozen cookies, but only had 6 left to take pictures of! They went that fast! Definitely a hit and I will be making them again soon!
Cinnamon Roll Cookie FAQ
Maybe you have some questions about this recipe for cinnamon roll cookies, here are some frequently asked questions to help you!
If you have another question not listed here, feel free to ask it in the comments!
Can I use store bought pie crust?
Absolutely! You can use any type of store bought or homemade pie crust you'd like.
You can even buy pie crust just for this recipe, it doesn't have to be the scraps from holiday baking! ;-)
Is the recipe sweet enough to leave off the icing?
Yes, this recipe can stand on its own, though the icing is delicious!
How long do these last?
If you can get your family to leave them alone (good luck!), these cinnamon roll cookies last about 5 days at room temperature, longer in the fridge!
Can I warm them up again later?
Absolutely! If you think you'd like to warm them again later, you might leave off the icing and apply it after warming.
Otherwise it might "melt" into the cookie when warming. You can make the icing and keep it in the fridge until ready to use :-)
Cinnamon Roll Cookies
Use your extra pie crust to make these easy and delicious cinnamon roll cookies for the holidays this year! Or make a pie crust just for this recipe, either way, it's a winner!
Ingredients
- 1 Pie Crust Recipe
- Cinnamon to taste
- Sugar to taste
- 1/4 Cup butter Melted
- 3 Tbsp Powdered Sugar
- Water
Instructions
- Roll crust out into a rectangular shape (make 2)
- Brush crust with melted butter. Do not put too much on as crust will not absorb it the way other doughs would.
- Sprinkle with sugar and cinnamon.
- Roll into a long tube. Slice cookies about 1/2 inch thick and place on cookie sheet.
- Bake at 425° for 15-18 minutes, or until golden brown.
For Icing
- Add powered sugar to a bowl, mix in small amounts of water until the desired consistency is reached. It should be thick, but thin enough to drizzle.
- Drizzle icing over cookies and allow it to harden.
Recipe Notes
Keep in a bag or covered on a plate for up to 5 days, or in the fridge for 10 days.
Reheat as desired and add icing after heating.
Icing can be stored in the fridge until needed, if desired!
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