Easy, yummy pie crust cinnamon rolls are miniature treats with all the flavor and the icing of regular cinnamon buns but with a crispy cookie-like texture.
Instructions
1
Make the filling
2
Lightly grease a 24-cup mini muffin pan or two 12-cup mini muffin pans. Preheat the oven to 425°F. Rest the pie crust at room temperature for 15 minutes. In the meantime, stir together the brown sugar, cinnamon, nutmeg and salt in a small bowl. Remove 2 tablespoons of the mixture and set it aside for the topping.
3
Add the filling
4
Carefully unroll one of the pie crusts. Brush the entire surface with half the melted butter. Then, sprinkle half the remaining brown sugar mixture over the butter.
5
Roll and slice
6
Start at one edge of the pie crust circle and roll it up jelly roll-style. Slice about 1/2 inch from both ends; discard the edge pieces. Then, use a serrated knife to gently cut the rolled-up log into 12 even slices. Lay a slice into each greased mini muffin well. Repeat these steps with the other pie crust, the rest of the melted butter and the other half of the brown sugar mixture. Finally, take the 2 tablespoons of brown sugar mixture that you set aside and sprinkle some over each of the 24 pie crust cinnamon rolls in the pan.
7
Bake the pie crust cinnamon rolls for 13 to 14 minutes or until they're golden brown. Let the rolls cool in the pan for five minutes, then transfer them to a wire rack fitted inside a baking sheet.
8
Ice the pie crust rolls
9
Whisk together the confectioners' sugar, milk and vanilla extract to make a thin glaze. Drizzle the glaze over the tops of the warm or cooled pie crust cinnamon rolls, and serve. Editor's Tip: If necessary, whisk in a little more milk to make the glaze thin enough to drizzle.
