Mmm, is there anything more comforting than the smell of cinnamon rolls baking in the oven? Now, imagine that warmth wrapped in a flaky, buttery pie crust—pure bliss! Whether you’re a seasoned baker or just starting out, our roundup of 12 Delicious Pie Crust Cinnamon Rolls Recipes is sure to inspire your next baking adventure. Dive in and discover your new favorite twist on this classic treat!
Classic Pie Crust Cinnamon Rolls
Just imagine waking up to the aroma of freshly baked cinnamon rolls, their flaky layers whispering promises of sweet, spiced delight. Today, we’re elevating the classic with a pie crust twist, ensuring every bite is as buttery as it is memorable.
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 1/2 cup ice water
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 cup light brown sugar, packed
- 1 large pasture-raised egg, lightly beaten
- 1 tbsp whole milk
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
- Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour. This rest period ensures the gluten relaxes, making the crust tender.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll one disk into a 12-inch circle. Sprinkle evenly with granulated sugar, ground cinnamon, and packed light brown sugar.
- Roll the dough tightly into a log, then slice into 8 equal pieces. Place them cut-side up on the prepared baking sheet. Tip: For uniform rolls, use a sharp knife and a gentle sawing motion.
- Brush the tops with the lightly beaten pasture-raised egg mixed with whole milk for a golden finish.
- Bake for 20-25 minutes, or until the rolls are puffed and golden brown. Tip: Rotate the baking sheet halfway through for even browning.
Rich in flavor and flaky in texture, these cinnamon rolls are a testament to the magic of pie crust. Serve them warm, with a drizzle of caramel or a dollop of clotted cream, to elevate the experience from delightful to unforgettable.
Vegan Pie Crust Cinnamon Rolls
Zesty and inviting, these Vegan Pie Crust Cinnamon Rolls are a delightful twist on a classic favorite, combining the flaky texture of pie crust with the sweet, spicy warmth of cinnamon. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 cup vegan butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup organic cane sugar
- 2 tbsp ground cinnamon
- 1/4 cup almond milk, for brushing
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed vegan butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it forms a ball.
- On a lightly floured surface, roll the dough into a rectangle approximately 1/4 inch thick.
- In a small bowl, mix the organic cane sugar and ground cinnamon. Evenly sprinkle this mixture over the rolled-out dough.
- Starting from one long edge, tightly roll the dough into a log. Tip: For even rolls, tuck in the edges as you go.
- Using a sharp knife, cut the log into 12 equal pieces. Place each piece cut-side up on the prepared baking sheet.
- Lightly brush the tops of the rolls with almond milk. This will give them a golden finish as they bake.
- Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and flaky.
- Allow the rolls to cool on the baking sheet for 5 minutes before serving. Tip: For an extra touch of sweetness, drizzle with a simple powdered sugar glaze made with almond milk.
Airy and flaky, these Vegan Pie Crust Cinnamon Rolls offer a perfect balance of sweetness and spice. Serve them warm with a cup of coffee for a cozy breakfast or as a decadent dessert with a scoop of vegan ice cream.
Gluten-Free Pie Crust Cinnamon Rolls
Absolutely anyone can master these gluten-free pie crust cinnamon rolls with a bit of patience and the right ingredients. A delightful twist on a classic, these rolls are perfect for those seeking a gluten-free option without sacrificing flavor or texture.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/2 tsp xanthan gum
- 1/4 tsp sea salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 pasture-raised egg, lightly beaten
- 2 tbsp ice water
- 1/4 cup clarified butter, melted
- 1/2 cup coconut sugar
- 2 tbsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, 1/4 cup coconut sugar, xanthan gum, and sea salt.
- Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Make a well in the center of the mixture and add the lightly beaten egg and ice water. Stir until a dough forms. Tip: If the dough is too dry, add more ice water, one tablespoon at a time.
- Turn the dough onto a lightly floured surface and roll it into a rectangle about 1/4 inch thick.
- Brush the rolled-out dough with melted clarified butter, leaving a 1-inch border around the edges.
- In a small bowl, mix together 1/2 cup coconut sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from the long side, tightly roll the dough into a log. Use a sharp knife to slice the log into 12 equal pieces. Tip: For cleaner cuts, dip the knife in warm water before slicing.
- Place the rolls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes, or until the rolls are golden brown and the filling is bubbly. Tip: Rotate the baking sheet halfway through baking for even browning.
Here you have it, gluten-free pie crust cinnamon rolls that are irresistibly flaky and packed with warm cinnamon flavor. Serve them warm with a drizzle of dairy-free icing or a scoop of vanilla bean ice cream for an extra special treat.
Pumpkin Spice Pie Crust Cinnamon Rolls
Oftentimes, the best recipes come from combining classic flavors in new ways. Today, we’re blending the warm spices of pumpkin pie with the comforting swirl of cinnamon rolls, all encased in a flaky pie crust for a delightful twist on breakfast pastries.
Ingredients
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 tbsp pumpkin pie spice
- 1/2 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup clarified butter, melted
- 1 pasture-raised egg, lightly beaten for egg wash
Instructions
- In a large mixing bowl, combine 1 1/2 cups all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add 1/4 cup ice water, stirring until the dough just comes together. Wrap in plastic and chill for 30 minutes to relax the gluten.
- On a lightly floured surface, roll the dough into a 12×16-inch rectangle. Brush evenly with 1/4 cup melted clarified butter.
- In a small bowl, mix 1/2 cup pumpkin puree, 1/4 cup granulated sugar, and 1 tbsp pumpkin pie spice. Spread this mixture over the buttered dough.
- Sprinkle evenly with 1/2 cup packed light brown sugar and 2 tbsp ground cinnamon.
- Starting from the long edge, tightly roll the dough into a log. Cut into 12 equal pieces using a sharp knife.
- Preheat the oven to 375°F. Place the rolls in a greased 9-inch pie dish, leaving space between each. Brush the tops with lightly beaten egg wash.
- Bake for 25-30 minutes, or until golden brown and the filling is bubbly.
Every bite of these Pumpkin Spice Pie Crust Cinnamon Rolls offers a buttery, flaky crust with a gooey, spiced center. Serve them warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.
Apple Pie Crust Cinnamon Rolls
Some days call for a twist on classic comfort, and these Apple Pie Crust Cinnamon Rolls are just the ticket. Starting with a flaky, buttery crust and filled with a spiced apple mixture, they’re a delightful fusion of two beloved desserts.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 1/2 cup ice water
- 2 medium Granny Smith apples, peeled and finely diced
- 1/4 cup granulated sugar
- 2 tbsp ground cinnamon
- 1 tbsp clarified butter, melted
- 1/4 cup brown sugar, packed
- 1 pasture-raised egg, lightly beaten for egg wash
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten to relax.
- While the dough chills, combine the finely diced Granny Smith apples, granulated sugar, ground cinnamon, and melted clarified butter in a bowl. Set aside.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12×18 inch rectangle. Tip: Keep the dough moving to prevent sticking.
- Spread the apple mixture evenly over the dough, leaving a 1-inch border. Sprinkle the packed brown sugar over the apples.
- Starting from the long side, tightly roll the dough into a log. Cut into 12 equal pieces using a sharp knife. Tip: Use dental floss for cleaner cuts.
- Place the rolls on the prepared baking sheet, brush with the lightly beaten egg wash, and bake for 25-30 minutes, or until golden brown.
Nowhere does comfort meet creativity quite like in these rolls. The flaky crust gives way to a tender, spiced apple center, perfect for serving warm with a drizzle of caramel sauce or a scoop of vanilla bean ice cream.
Chocolate Pie Crust Cinnamon Rolls
Let’s dive into creating a decadent dessert that combines the rich flavors of chocolate and cinnamon in a unique twist on classic cinnamon rolls. This recipe is perfect for those who love to experiment with traditional baked goods and are looking for a methodical approach to baking.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/4 cup unsweetened cocoa powder, Dutch-processed
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup light brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup clarified butter, melted
- 1 large pasture-raised egg, lightly beaten for egg wash
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, Dutch-processed cocoa powder, granulated sugar, and fine sea salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Be careful not to overwork the dough to ensure a flaky crust.
- On a lightly floured surface, roll out the dough into a 12×9 inch rectangle.
- Brush the rolled-out dough with melted clarified butter, leaving a 1-inch border around the edges.
- In a small bowl, mix together the light brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from the long side, tightly roll the dough into a log. Tip: Use a piece of dental floss to cut the log into 12 even rolls for clean slices.
- Place the rolls on the prepared baking sheet, brush with the lightly beaten egg wash, and bake for 20-25 minutes, or until the edges are golden and the center is set.
- Allow the rolls to cool on the baking sheet for 5 minutes before serving. Tip: For an extra touch of indulgence, drizzle with a simple glaze made of powdered sugar and milk.
Yielding a perfect balance of textures, these Chocolate Pie Crust Cinnamon Rolls feature a flaky, chocolate-infused crust with a gooey cinnamon center. Serve them warm with a scoop of vanilla ice cream for an unforgettable dessert experience.
Peanut Butter Pie Crust Cinnamon Rolls
Mastering the art of baking can be as simple as starting with the right recipe, and these Peanut Butter Pie Crust Cinnamon Rolls are no exception. Combining the rich flavors of peanut butter and cinnamon within a flaky pie crust, this recipe is a delightful twist on a classic favorite.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup creamy peanut butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, chilled and cubed
- 3-4 tbsp ice water
- 1/2 cup light brown sugar, packed
- 2 tsp ground cinnamon
- 1/4 cup clarified butter, melted
- 1 pasture-raised egg, lightly beaten for egg wash
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add the room temperature creamy peanut butter to the flour mixture, mixing until evenly distributed.
- Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: The dough should not be sticky; if it is, add a bit more flour.
- On a lightly floured surface, roll out the dough into a 12×8 inch rectangle.
- Brush the rolled-out dough with melted clarified butter, leaving a 1-inch border around the edges.
- In a small bowl, mix together the light brown sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Starting from the long side, tightly roll the dough into a log. Cut into 8 equal pieces using a sharp knife. Tip: For cleaner cuts, dip the knife in flour between slices.
- Place the rolls cut-side up in the prepared pie dish. Brush the tops with the lightly beaten egg wash.
- Bake for 25-30 minutes, or until the rolls are golden brown and the filling is bubbly. Tip: To ensure even baking, rotate the pie dish halfway through the baking time.
Delightfully decadent, these rolls feature a crispy exterior with a soft, gooey center. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
Maple Bacon Pie Crust Cinnamon Rolls
Preparing a delightful breakfast or brunch treat has never been easier with these Maple Bacon Pie Crust Cinnamon Rolls. Perfect for those who love a sweet and savory combination, this recipe guides you through creating flaky, flavorful rolls that are sure to impress.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup pure maple syrup
- 1/2 cup cooked bacon, finely chopped
- 1 tbsp ground cinnamon
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/4 cup whole milk, warmed to 110°F
- 1 large pasture-raised egg, lightly beaten
- 1 packet (2 1/4 tsp) active dry yeast
Instructions
- In a small bowl, dissolve the yeast in warmed milk and let sit for 5 minutes until frothy.
- In a large mixing bowl, combine sifted flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in the yeast mixture and lightly beaten egg until a dough forms. Tip: Avoid overmixing to ensure a tender crust.
- On a floured surface, roll the dough into a 12×9 inch rectangle. Brush evenly with maple syrup.
- Sprinkle cinnamon, sugar, and chopped bacon evenly over the dough. Tip: For even distribution, use a sieve to sprinkle dry ingredients.
- Starting from the long edge, tightly roll the dough into a log. Cut into 8 equal pieces using a sharp knife. Tip: For clean cuts, dip the knife in flour between slices.
- Place rolls in a greased 9-inch pie dish. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 375°F. Bake rolls for 20-25 minutes, or until golden brown.
Delight in the contrast of the flaky pie crust with the sweet maple and savory bacon filling. Serve warm with a drizzle of maple syrup for an extra touch of sweetness or alongside a crisp salad for a balanced brunch option.
Caramel Apple Pie Crust Cinnamon Rolls
First, let’s dive into creating a dessert that combines the comforting flavors of caramel apple pie with the soft, fluffy texture of cinnamon rolls. This recipe is perfect for those who love a sweet treat with a twist, guiding you through each step to ensure delicious results.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1 tsp fine sea salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup whole milk, warmed to 110°F
- 1/4 cup clarified butter, melted
- 1 pasture-raised egg, lightly beaten
- 1 cup Granny Smith apples, finely diced
- 1/4 cup caramel sauce, plus extra for drizzling
- 2 tbsp ground cinnamon
- 1/4 cup light brown sugar, packed
Instructions
- In a large mixing bowl, combine the sifted flour, granulated sugar, and sea salt.
- Dissolve the yeast in the warmed milk and let it sit for 5 minutes until frothy.
- Add the yeast mixture, melted clarified butter, and lightly beaten egg to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: The dough should spring back when lightly pressed.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Roll out the dough on a floured surface into a 12×16 inch rectangle.
- Spread the caramel sauce evenly over the dough, then sprinkle with diced apples, cinnamon, and brown sugar.
- Roll the dough tightly from the long side and cut into 12 equal slices. Tip: Use a sharp knife or dental floss for clean cuts.
- Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 350°F and bake the rolls for 25 minutes or until golden brown. Tip: Check at 20 minutes to prevent overbaking.
- Drizzle with additional caramel sauce before serving.
Best enjoyed warm, these rolls offer a delightful contrast between the soft, yeasty dough and the crisp, tangy apples, with the caramel adding a rich sweetness. Serve them as a decadent breakfast or a cozy dessert, perhaps with a scoop of vanilla ice cream for an extra treat.
Blueberry Pie Crust Cinnamon Rolls
Perfecting the art of baking can be as simple as starting with a classic and giving it a twist, which is exactly what we’re doing today with these Blueberry Pie Crust Cinnamon Rolls. Combining the flaky, buttery layers of pie crust with the sweet, spiced filling of cinnamon rolls and the tartness of fresh blueberries, this recipe is a delightful fusion that’s sure to impress.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, chilled and cubed
- 1/2 cup ice water
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 1/4 cup clarified butter, melted
- 1 pasture-raised egg, lightly beaten for egg wash
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a rectangle approximately 1/4 inch thick.
- Brush the rolled-out dough with melted clarified butter, leaving a 1-inch border around the edges.
- In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.
- Scatter the fresh blueberries over the cinnamon sugar layer, pressing them gently into the dough.
- Starting from the long edge, tightly roll the dough into a log. Use a sharp knife to slice the log into 1-inch thick rolls.
- Place the rolls on the prepared baking sheet, brush with the lightly beaten egg wash, and bake for 25-30 minutes, or until golden brown. Tip: For an even bake, rotate the baking sheet halfway through the cooking time.
- Allow the rolls to cool on the baking sheet for 5 minutes before serving. Tip: Serve warm to enjoy the melty, gooey texture at its best.
Vibrant with the flavors of cinnamon and blueberries, these rolls offer a delightful contrast between the crisp, flaky crust and the soft, juicy filling. For an extra touch of indulgence, drizzle with a simple glaze made from powdered sugar and milk, or serve alongside a scoop of vanilla bean ice cream.
Strawberry Cheesecake Pie Crust Cinnamon Rolls
Gathering the perfect blend of sweet and tangy, this recipe transforms the classic cinnamon roll into a decadent dessert with a strawberry cheesecake twist. Follow these steps to create a dessert that’s as visually stunning as it is delicious.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1/4 cup granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1 cup fresh strawberries, hulled and finely diced
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- 1/4 cup light brown sugar, packed
- 1 large pasture-raised egg, lightly beaten for egg wash
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough.
- On a lightly floured surface, roll the dough into a 12×8 inch rectangle.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and pure vanilla extract until smooth. Spread this mixture evenly over the dough.
- Scatter the finely diced strawberries over the cream cheese layer, then sprinkle with ground cinnamon and light brown sugar.
- Starting from the long edge, tightly roll the dough into a log. Cut into 8 equal pieces using a sharp knife. Tip: Use dental floss for cleaner cuts.
- Place the rolls on the prepared baking sheet, brush with the lightly beaten egg wash, and bake for 25-30 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
These Strawberry Cheesecake Pie Crust Cinnamon Rolls emerge from the oven with a flaky crust, creamy filling, and a hint of cinnamon spice. Serve them warm with a drizzle of strawberry reduction for an extra layer of flavor.
Savory Herb Pie Crust Cinnamon Rolls
Zesty and unexpected, this savory herb pie crust cinnamon rolls recipe combines the comforting warmth of cinnamon with the earthy depth of herbs, all wrapped in a flaky, buttery crust. Perfect for those who love a twist on classic flavors, this dish is as delightful to make as it is to eat.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 tsp fine sea salt
- 1 cup unsalted butter, chilled and cubed
- 1/4 cup ice water
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 1/2 cup heavy cream, for brushing
Instructions
- In a large mixing bowl, combine the sifted all-purpose flour and fine sea salt.
- Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
- Divide the dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour to chill.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disk of dough into a 12×8 inch rectangle.
- Sprinkle the rolled-out dough evenly with granulated sugar, ground cinnamon, fresh rosemary, and fresh thyme.
- Starting from the long side, tightly roll the dough into a log. Tip: Use a sharp knife to slice the log into 1-inch pieces for even rolls.
- Place the rolls cut-side up on the prepared baking sheet, leaving space between each for expansion.
- Brush the tops of the rolls lightly with heavy cream. Tip: This will give them a golden, glossy finish.
- Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown and flaky.
Crunchy on the outside with a soft, herb-infused interior, these cinnamon rolls offer a unique take on a beloved classic. Serve them warm with a drizzle of honey for an extra touch of sweetness.
Conclusion
Simply put, these 12 Delicious Pie Crust Cinnamon Rolls Recipes are a game-changer for any home cook looking to whip up something special with ease. Whether you’re a baking novice or a seasoned pro, there’s a recipe here to inspire your next kitchen adventure. We’d love to hear which one becomes your favorite—drop us a comment below and don’t forget to share the love on Pinterest!
