Pie Crust Cinnamon Rolls
Pie Crust Cinnamon Rolls
These Pie Crust Cinnamon Rolls are one of those old-fashioned, back-pocket recipes you’ll find yourself making again and again. They’re flaky, buttery, and filled with sweet cinnamon goodness — all without yeast, rising time, or fuss. If you’ve ever wanted homemade cinnamon rolls fast, this is the recipe.
Instead of traditional dough, these rolls are made with a never-fail homemade pie crust, rolled up with butter, raspberry jam, and a cinnamon-sugar filling.
The result is tender, crisp-edged rolls with gooey centers that bake up beautifully every single time.
They’re perfect for breakfast, brunch, dessert, or even a last-minute treat when company stops by.
Why You’ll Love This Recipe
- No yeast, no waiting, no rising
- Flaky, buttery layers from homemade pie crust
- Easy to customize with different jams or fillings
- Perfect for holidays, brunches, or weekend baking
- Made with simple pantry ingredients
These cinnamon rolls are proof that sometimes the simplest recipes are the very best ones.
Ingredients
Never-Fail Pie Crust
- 5 cups all-purpose flour
- 2 cups Crisco
- 1 teaspoon salt
- 1 large egg
- 1 tablespoon vinegar
- Cold water (enough to fill a 1-cup measure)
Cinnamon Roll Filling
- Softened butter (for spreading)
- Raspberry jam
- ½ cup sugar
- ½ cup brown sugar
- 2 teaspoons cinnamon
How to Make Pie Crust Cinnamon Rolls
Step 1: Make the Pie Crust
In a large mixing bowl, combine the flour, salt, and Crisco. Use a pastry cutter or your hands to blend until crumbly.
In a 1-cup measuring cup, crack in the egg and beat lightly with a fork. Add the vinegar, then fill the rest of the cup with cold water. Whisk until fully combined.
Slowly add the egg mixture to the flour mixture, stirring until a soft dough forms. Divide dough into portions for rolling.
Step 2: Roll and Fill
Roll the pie crust dough out on a lightly floured surface into a rectangle about ¼-inch thick.
Spread a generous layer of softened butter over the dough. Evenly spread raspberry jam on top.
In a small bowl, mix the sugar, brown sugar, and cinnamon. Sprinkle evenly over the jam layer.
Step 3: Roll and Slice
Starting from the long edge, gently roll the dough into a tight log. Slice into 1-inch rolls and place them cut-side up in a greased baking dish.
Step 4: Bake
Bake at 350°F for 20–25 minutes, or until golden brown and bubbly.
Allow to cool slightly before serving.
Optional Glaze (If You Want Them Extra Sweet)
Mix together:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla
Drizzle over warm cinnamon rolls.
Jennie’s Thoughts
This is one of those recipes that reminds me why I love baking from scratch. There’s something so satisfying about turning a simple pie crust into a completely different dessert. These cinnamon rolls feel homemade in the best way — cozy, comforting, and just sweet enough.
I especially love using raspberry jam for a pop of flavor, but this recipe is incredibly flexible. Strawberry, cherry, or even apple butter all work beautifully. If you’re short on time but still want something impressive, this recipe never lets me down.
Make-Ahead Tips
- Assemble rolls ahead of time and refrigerate overnight
- Bake fresh the next morning
- Leftovers reheat beautifully in the microwave
These Pie Crust Cinnamon Rolls are easy, flaky, and packed with sweet cinnamon flavor — no yeast required. Whether you’re making them for a holiday morning, brunch with friends, or just because, they’re guaranteed to disappear fast.
Once you try them, you’ll want to keep a batch of pie crust dough in your fridge at all times — just in case the craving hits.
