Pie Crust Cinnamon Pinwheel Cookies
Happy Monday!
I don't know about you, but I'm in the mood for something sweet, delicious and easy!
Easy as pie...Pie Crust Cinnamon Pinwheels, that is!
Fall is pie season around our home...whether it's apple, pumpkin, pecan, or chocolate fudge. We are a pie-loving family!
If you bake pies too, you'll know that you are often left with some pie crust scraps...and what to do with these? I hope you don't throw them away! If you do, this recipe will totally change your life!
I call them 'Pie Crust Cinnamon Pinwheels' and I learned how to make them from my mom. They were also, incidentally, my dad's favorite cookie.
Here's how to make them. It's so easy, it's almost a no-brainer! This is seriously one of those recipes that doesn't need exact measurements...it would be very difficult to mess it up!
This post may contain affiliate links, which are always products I personally recommend! My full disclosure policy is available here.
Grab all your pie crust scraps together and form them into a ball.
Sprinkle some flour onto the counter and roll the pie crust into a rectangle-ish shape! I absolutely love this silicone pastry mat that my mother-in-law bought me one year! You can find a similar one like it here. It sticks to the counter and makes rolling out any pastry so much easier! Not to mention, that cleanup is a breeze.
Spread some softened butter across the surface, sprinkle with cinnamon and then brown sugar. Remember what I said...no measuring! If you like it really cinnamon-y, by all means add more. The same goes for the brown sugar.
Starting on one of the long edges, roll up the pastry into a log as tightly as you can. Pinch the seam.
Cut the log into equal size portions (about 1") and place flat side up on an ungreased baking sheet, about 2 inches apart. Flatten the cookies slightly with your fingers.
Bake at 350 for about 20 minutes.
It's that simple! These pie crust cinnamon pinwheels are buttery, flaky and filled with sweet cinnamon-y goodness. And unless you're baking a mountain of pies, you'll only get a few of these morsels.
So enjoy them while you can!
How's that for a sweet start to the week?
And that beautiful vintage lace glass platter with the gold embossed edges that I'm using in the above pictures? It's made by Chance Glass in the 1950's. Love it? You can find a similar one here.
I don't know about you, but I'm in the mood for something sweet, delicious and easy!
Easy as pie...Pie Crust Cinnamon Pinwheels, that is!
Fall is pie season around our home...whether it's apple, pumpkin, pecan, or chocolate fudge. We are a pie-loving family!
If you bake pies too, you'll know that you are often left with some pie crust scraps...and what to do with these? I hope you don't throw them away! If you do, this recipe will totally change your life!
I call them 'Pie Crust Cinnamon Pinwheels' and I learned how to make them from my mom. They were also, incidentally, my dad's favorite cookie.
These cookies are best warm, while the filling is still gooey. They never last long at our home...everyone is drawn to the kitchen by the amazing smell, and these little nuggets get gobbled up right away.
Here's how to make them. It's so easy, it's almost a no-brainer! This is seriously one of those recipes that doesn't need exact measurements...it would be very difficult to mess it up!
This post may contain affiliate links, which are always products I personally recommend! My full disclosure policy is available here.
Ingredients for Pie Crust Cinnamon Pinwheels:
- flour
- softened butter
- cinnamon
- brown sugar
- pie crust scraps
Grab all your pie crust scraps together and form them into a ball.
Sprinkle some flour onto the counter and roll the pie crust into a rectangle-ish shape! I absolutely love this silicone pastry mat that my mother-in-law bought me one year! You can find a similar one like it here. It sticks to the counter and makes rolling out any pastry so much easier! Not to mention, that cleanup is a breeze.
Spread some softened butter across the surface, sprinkle with cinnamon and then brown sugar. Remember what I said...no measuring! If you like it really cinnamon-y, by all means add more. The same goes for the brown sugar.
Starting on one of the long edges, roll up the pastry into a log as tightly as you can. Pinch the seam.
Cut the log into equal size portions (about 1") and place flat side up on an ungreased baking sheet, about 2 inches apart. Flatten the cookies slightly with your fingers.
Bake at 350 for about 20 minutes.
It's that simple! These pie crust cinnamon pinwheels are buttery, flaky and filled with sweet cinnamon-y goodness. And unless you're baking a mountain of pies, you'll only get a few of these morsels.
So enjoy them while you can!
How's that for a sweet start to the week?
And that beautiful vintage lace glass platter with the gold embossed edges that I'm using in the above pictures? It's made by Chance Glass in the 1950's. Love it? You can find a similar one here.
bringing beauty to the ordinary,
This is so easy and perfect for the fall weather.!! I am definitely making this. One of my daughters wants to be a pastry chef, I'll send it to her also! Thanks.
ReplyDeleteThanks for sharing, Mary!
DeletePretty yummylicious(: ... I can imagine the taste, the smell and it is easy to make and will finish fast it is cool sweet to savour(:
ReplyDeleteI never have leftover pie crust. Can this be done after making fresh pie crust? I think scrapes may be drier than fresh.
ReplyDelete