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Pie Crust Mini Cinnamon Roll Cookies

Baked and glazed pie crust cinnamon roll cookies on a sheetpan.
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5 from 1 review

Ingredients

For Cookies:

  • 2 tablespoons brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon ground cinnamon
  • pinch salt
  • 1 large egg
  • 2 teaspoons heavy cream
  • all-purpose flour (for work surface)
  • 1 (12-ounce) pie crust

For Glaze:

  • ½ cup (60 grams) powdered sugar
  • 1 tablespoon heavy cream

Instructions

Make the Cookies:

  1. In a small bowl, whisk together the brown sugar, granulated sugar, cinnamon, and salt. 
  2. In a second small bowl, whisk together the egg and cream.
  3. On a lightly floured work surface, roll out the pie dough to a 10-by-14-inch rectangle with the long side facing you.
  4. Brush the entire pastry with the egg wash, except for a ½-inch strip at the top. Spread the cinnamon sugar mixture evenly over the top of the egg-washed pastry, leaving the top strip bare.
  5. Starting from the bottom, tightly and evenly roll up the dough. Pinch together the seam. Wrap tightly in parchment paper and place on a baking sheet. Place in the freezer for 10-15 minutes, until semi-firm. 
  6. Meanwhile, preheat the oven to 375ºF and place a rack in the lower part of the oven. Line a baking sheet with parchment paper.
  7. Cut the log of dough into ½-inch-thick slices. Place them spaced evenly apart on the prepared baking sheet.
  8. Bake on the lower rack for 15-18 minutes, until the dough is barely light golden. Overbaking will result in crunchier cookies.
  9. Transfer the cookies to a cooling rack.

Glaze the Cookies:

  1. In a small bowl, whisk together the powdered sugar and heavy cream until smooth. Drizzle over the top of the slightly cooled cookies.

Notes

I haven’t tested this with store-bought pie crust. 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 bake time might decrease, so start checking at about 14 minutes.

These cinnamon roll cookies are best enjoyed on the day they are made, 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 putting on the glaze. When ready to serve, briefly reheat the cookies in a 350ºF oven until warmed through, then put the glaze on before serving.

Find it online: https://everydaypie.com/mini-cinnamon-roll-cookies/