My mother never let pie dough go to waste! She made these cinnamon rollups with left over pie dough whenever she made a pie, and we would fight for them as kids!
I do the same when I make pie crusts. But sometimes I make these an easy way with Refrigerated Pie Dough Rolls.
There are no measurements so this is an “ABOUT” recipe.
I’ve seen variations with melted butter. No, that doesn’t work for me. It leaks out too much, and they are not as buttery. So use solid butter from the fridge, or you can soften it just a bit.
You can roll them from the wide side of the triangle or the point, it doesn’t matter.
You can add raisins, and/or nuts if you want. Try adding bits of apple or other fruit! Or Nutella!
Brush some water on the end of each roll up to moisten the dough so it sticks together and closes the roll nicely.
I have another sour cream cinnamon roll-up recipe from scratch too that I like and is similar, but this one is the cheat-sheet one! And really great! Everyone devours these!
See how easy it is to make these in the slideshow below.
- 1 roll refrigerator pie dough
- 2 tablespoons butter about
- ¼ cup sugar about
- 1 teaspoon cinnamon about
- water to moisten the ends of each roll up
- Preheat the oven to 350 degrees.
- Unroll the pie dough and with a butter knife spread the butter all over the pie dough circle.
- Sprinkle the sugar all over.
- Sprinkle the cinnamon all over.
- Cut the circle into quarters, then cut each quarter into three’s to get 12 triangles.
- Roll up the triangle starting from either the pointed end or the wide end, whichever you like. Moisten the ends of the roll up with a little water to be sure the dough sticks together and the roll up closes nicely.
- Place the roll ups onto a greased or parchment-lined cookie sheet and prick the tops once with a fork.
- 8 .Bake at 350 degrees for about 15-20 minutes or until they are lightly browned. If your pie is baking at 400 or 425 degrees, you can also put these in with the pie at that temperature, just bake them for about 10 minutes, and watch them until they are lightly browned. Cool the roll ups on a wire rack. Store them covered on top of the counter.