Pie Crust Cinnamon Rolls

These Pie Crust Cinnamon Rolls are a game-changer for breakfast or brunch. Flaky, buttery pie crust dough is rolled with cinnamon sugar and topped with a sweet brown sugar glaze, creating a sweet and savory treat that’s sure to impress your family and friends.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice cold water
• 1/2 teaspoon active dry yeast
• 1/4 cup warm water (around 100°F to 110°F)
• 1/2 teaspoon ground cinnamon
• 1/4 cup cinnamon sugar (a mixture of granulated sugar and cinnamon)
• 1/2 cup brown sugar

Instructions

Start by combining 2 1/4 cups of flour and 1 teaspoon of salt in a large mixing bowl. Whisk until the salt is evenly distributed.

Add 1/4 cup of granulated sugar and whisk until combined.

Next, add 1/2 cup of cold, cubed unsalted butter to the flour mixture. Use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Be careful not to overwork the dough.

Gradually add 1/4 cup of ice-cold water to the dough, stirring with a fork until the dough starts to come together in a ball. In a small bowl, combine 1/2 teaspoon of active dry yeast with 1/4 cup of warm water (around 100°F to 110°F).

Let it sit for 5-10 minutes, until the yeast is activated and frothy.

Add the yeast mixture to the dough and mix until a shaggy dough forms. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

On a floured surface, roll out the risen dough to a rectangle about 1/4-inch thick.

Brush the dough with 1/4 cup of melted butter, leaving a 1-inch border around the edges. In a small bowl, mix together 1/2 teaspoon of ground cinnamon and 1/4 cup of cinnamon sugar.

Sprinkle the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the edges.

Roll the dough into a tight log, starting from the long side. Cut the log into 4 equal pieces.

Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll.

Bake the rolls for 18-20 minutes, or until golden brown. While the rolls are baking, prepare the brown sugar glaze by mixing 1/2 cup of brown sugar with 2 tablespoons of milk.

Remove the rolls from the oven and let them cool for 5 minutes.

Drizzle the brown sugar glaze over the warm rolls. Serve warm and enjoy!

Notes

For best results, make sure your butter is cold and your water is ice-cold to help the dough come together.

Don’t overwork the dough when adding the butter, as this can lead to a tough crust.

When activating the yeast, make sure the water is at the correct temperature, as this will affect the rising process.

If you find your dough is too sticky, add a little more flour.

If it’s too dry, add a little more water.

Make sure to knead the dough long enough to develop the gluten, but don’t overdo it.

When rolling out the dough, try to get it to an even thickness so your rolls bake evenly.

Don’t overcrowd the baking sheet, as this can affect the texture and bake of the rolls.

Let the rolls cool for at least 5 minutes before glazing and serving.

Freshly baked rolls are best served warm, but they can be stored in an airtight container at room temperature for up to 2 days.

Nutrional Value

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 20mg
• Sodium: 350mg
• Total Carbohydrates: 46g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 6g