The only thing better than apple pie is apple pie with a cinnamon roll crust! This easy recipe only takes 20 minutes to prepare and can be served for breakfast or dessert or both!
With Thanksgiving behind us and Christmas just a few weeks away, I am celebrating by baking a wonderful tray of ooey gooey, warm cinnamon rolls! Getting a big waft of that incredible cinnamon smell as I walk into my kitchen makes me giddy like a school girl! Eaten with a piping hot cup of coffee, a cinnamon roll is pure nirvana for me. I love them all: sticky buns, mini cinnamon rolls, big flaky cinnamon rolls, with apples, with nuts…they are all on the top of my list. Make a tray for a neighbor or friend, you will be friends forever! Check out these amazing recipes to find your new favorite cinnamon roll recipe!
There always seems to be at least a little bit of leftover crust when you make a pie. This recipe puts those leftover scraps to use! These are great for the family to snack on before the pie is served. My mom always makes these when she bakes a pie and we were the lucky recipients of these yummy treats. My Mom doesn’t measure when she bakes, so I followed along to get the measurements.
1/4 cup leftover pie crust
1 tablespoon soft butter
1 tablespoon sugar
1/4 teaspoon cinnamon
1 Roll out the pie crust very very thin (about 6×12 at 1/8″ thick) in a rectangle.
2 Brush the soft butter on carefully with a knife (or your fingers) so that it covers the whole rectangle in a thin layer (use more or less butter as needed). Sprinkle the sugar and cinnamon evenly over the butter.
3 Roll up from the shorter end. Leave the seam side down and fold the ends under. Then cut into 1 inch pieces and put in an oven safe dish along with your pie (350 degrees works well) and bake for about 20-30 minutes.
Recipe from Mom