Monday, March 03, 2014

Cinnamon Roll Crust

"How great is this? Just use store bought cinnamon roll dough in place of crust for your pies!"

A fan submitted this one and had the same concerns I did when reading this. If you've ever made cinnamon rolls before, even store bought ones often found in the chill case, they tend rise when baked. So either the rising roll crust is going to cause all the amazing pie filling to leak out the sides (and onto the oven floor) or it's going to remain a dense, chewy undercooked mess. 

Luckily I was able to track down the original source of the image, and wouldn't you know it? That's not what this is an image of. Over at Tablespoon, Stephanie shares a great recipe on how to make a pie with a faux cinnamon roll crust made of rolled up crust, spices and sugar. Since it's crust, it won't rise like the supermarket rolls will, so your pie filling will stay in place. You can read more of her recipes on her blog at Girl Versus Dough

So, is anyone game to try this? I'd try one with cinnamon rolls from the store, but I made a new years resolution not to set my oven on fire for this year. If you try ether examples though, let us know! Share photos or stories on our facebook and twitter


  1. I won't lie, for all the work it would take to make a crust no one bloody sees, you could just sprinkle cinnamon and sugar on top of a crust and call it good enough.

  2. Casey13/4/14

    I made this, came out pretty and tastey...

  3. Anonymous19/6/15

    My sister makes this for Christmas dinner. It's delicious! Way better than plain pie crust.

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