Pie Crust Mini Cinnamon Roll Cookies

These mini Cinnamon Roll Cookies feature a simple pie crust base, a swirl of cinnamon-y sugar filling, and a perfect vanilla drizzle. This unique cookie has a buttery, flaky crunch on the edges and a soft, gooey cinnamon roll center that everyone will love.

Craving cinnamon rolls but don't want to wait for hours? These Pie Crust Mini Cinnamon Rolls deliver the best cinnamon roll flavors in a buttery, flaky cookie in minutes. Inspired by my Cinnamon Roll Apple Pie and my leftover Pie Crust Cookies, these mini bites of goodness are perfectly snackable.

I'm always looking for ways to use up leftover pie crust, and with cookie season upon us, using extra pie pastry leftover from Thanksgiving for Christmas cookie swaps just makes sense!

These pie crust cookies are easy to make, with a flaky exterior crunch, a soft middle with a sweet brown sugar cinnamon swirl, and a simple drizzle of icing that sets up perfectly.

So, let's get to making it, shall we? The article below is jam-packed full of useful information. You can jump around using the menu below, or skip to the end of the article for the full recipe.

Jump to:

• Ingredients Needed and Substitutions
• Assembling the Dough
• How to Bake Them
• Making the Glaze
• Serving + Storing the Cookies
• More Cookie Recipes
• More Cinnamon Recipes
• Full Recipe
• Pin it For Later

Ingredients Needed and Substitutions

Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card.

• pie crust (any butter pie crust will do here--this recipe was developed with the assumption that leftover homemade pie dough would be used--if you want to use store-bought pie dough, there are notes on this in the recipe)
• heavy cream
• an egg (this is for an egg wash, see more about this in the section about assembling the dough)
• brown sugar + granulated sugar (a mix of sugars adds flavor and texture, but you can use just one if desired)
• ground cinnamon + salt
• powdered sugar
• flour (for rolling out the dough!)

Assembling the Dough

These cookies are prepared similarly to cinnamon rolls but without a yeasted dough. One step that might look different is using an egg wash on the dough. Even though this is a simple recipe, it required significant testing to get all the details just right. This included replacing butter with an egg wash. Just like this recipe for Cinnamon Twists, when a pastry already contains a lot of butter and is rolled thin, brushing an egg wash on the dough before adding the cinnamon-sugar mixture helps it stick better and prevents it from melting out during baking.

You'll need a standard amount of pie dough (about 12 ounces), and any butter pie dough will work (here is a whole category of pie crusts to choose from if you need it!). I'll be honest: I haven't tested this with store-bought pie dough, but it will likely work just fine. If you do make it using store-bought, roll out the circle of dough in 4 quadrants to get it into a rough rectangular shape if possible, then proceed with the recipe as directed.

The rolled-up dough only needs to chill long enough to make sure it doesn't squish while you cut it. Technically, it could be cut right away, but the cinnamon roll cookies might not stay in a round shape.

How to Bake Them

Once the dough is chilled, use a sharp knife to cut the dough into ½-inch-thick slices. A sharp knife and proper slicing motion will help keep the cookies circular and not flattened.

Place the cookies spaced evenly apart on a parchment-lined baking sheet, and bake. It's a little tricky to tell when these cookies are done, since they are baked at a lower temperature than pie crust is typically baked. We're also going for a somewhat softer center in the middle of the cookie. The cookies will just barely be turning golden on the edges, but the bottom of the cookie will be an even golden color.

Making the Glaze

Adding a vanilla glaze to the cookies is the final step that makes them truly taste like and look like a cinnamon roll. The glaze can be as thick or as thin as you'd like. The recipe calls for 2 teaspoons of heavy cream, but it can be adjusted based on preference. If it's too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add more cream or water. Drizzle the glaze over the cookies when they are mostly cool.

Serving + Storing the Cookies

These cookies are best enjoyed on the day they are made (when they're still a bit crisp on the edges and gooey in the middle), but they'll keep in a covered container for 2-3 days.

If you want to make these a day or two ahead of time, hold off on adding the glaze. When ready to serve, briefly reheat them in a 350ºF oven until warmed through, then glaze them just before serving.

More Cookie Recipes

More Cinnamon Recipes

I am so honored when you make a recipe from my site! If you make these Cinnamon Roll Cookies, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram!

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