My grandmother used to prepare this dish. You’ll enjoy this if you like stroganoff, but it has a little more zing.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 pie crust cinnamon rolls |
Ingredients
- 3 tablespoons white sugar
- 3 teaspoons ground cinnamon
- 1 (9 inch) refrigerated pie crust
- 3 tablespoons butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix sugar and cinnamon together in a bowl.
- Roll out pie crust to a 8×12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- You can use homemade or store-bought pie crust.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 148 mg |
| Sugars | 5 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
My mom called these “worms”. She left ours in a roll to bake, then cut slices. I left mine in a “worm,” also. My oven took 30 minutes to get it brown (I may need to check my oven.) I loved it, and it brought back many memories. I stumbled over this recipe while looking for pie recipes.
We like thin pie crust, so there is always lots of scraps. I re roll into a square and then put enough butter and cinnamon sugar to cover. Put it in the oven the same time as the pie. These are done in about half the time. so there is a treat to eat when the whole house smell like pie but you have to wait a couple hours for it to cool.
5.7.20 These rolls were a huge disappointment this morning. First, there’s WAY too much cinnamon sugar for an 8”x12” piece of pie crust, I stopped sprinkling it on about half-way through. The instructions tell you to place the rolls “seam-side” down on the baking sheet. The seam is on the side of the roll, so if you did this, you’d be baking the rolls in a vertical position (think of how a tire looks on a car), so all of the butter-sugar filling would leak out. Or is there something here that I don’t understand? I baked them like I’d bake any other roll, in this case, with the seam on the side. I understand all of our ovens vary slightly, but a cooking window of 20-30 minutes is too broad, this should be narrowed down to maybe 20-25 minutes. I don’t give many 1-star reviews, but reviews need to be honest to be valuable, and unfortunately, this simply didn’t work for me.
I subbed Splenda with the cinnamon for sugar and because it was a pie crust it didn’t have that soft pillowy texture. But it was delicious and if I had another pie crust laying around that needed to be used up, this is a great way to do it!