Pie Crust Cinnamon Crisps Recipes

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PIE CRUST CINNAMON ROLLS



Pie Crust Cinnamon Rolls image

My Nana calls these pie crust cinnamon rolls 'crickets'.

Provided by Jason Nieten

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 40m

Yield 8

Number Of Ingredients 4

3 tablespoons white sugar
3 teaspoons ground cinnamon
1 (9 inch) refrigerated pie crust
3 tablespoons butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix sugar and cinnamon together in a bowl.
  • Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 15.6 g, Cholesterol 11.4 mg, Fat 11.8 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 4.6 g, Sodium 147.6 mg, Sugar 4.7 g

PIE CRUST CINNAMON CRISPS



Pie Crust Cinnamon Crisps image

Make these delicious treats with leftover pie crust. Serve them with coffee, tea, or milk.

Provided by Debby Mayne

Categories     Desserts and Sweet Treats

Time 20m

Number Of Ingredients 5

Leftover pie dough about the size of a baseball
2 tablespoons of melted butter
1 teaspoon of sugar
1 teaspoon of cinnamon
2 tablespoons of flour

Steps:

  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray.
  • Dust your surface with the flour to roll out the pie dough.
  • With a rolling pin dusted in flour, roll out the dough to approximately 1/8" thickness.
  • Cut the dough into whatever shape you prefer and place the pieces on the baking sheet.
  • Using a pastry brush, lightly coat the cut dough with the butter.
  • Mix the cinnamon and sugar and lightly sprinkle it on the buttered dough.
  • Bake for approximately 10 minutes or until golden brown.
  • Remove from the oven and allow them to cool for about 5 minutes before serving.

Nutrition Facts : Calories 326 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 280 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

CINNAMON CRISPS



Cinnamon Crisps image

I started doing this for the kids I take care of. It was a simple snack for them and even one they could help make.

Provided by Kelli Jo Meyer

Categories     Toddler Friendly

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

1 package pie crust
2 tablespoons melted butter
1/2 cup sugar
1 tablespoon cinnamon

Steps:

  • Cut raw pie crusts into any desired shapes and place on greased cookie sheet.
  • Brush dough with butter.
  • Sprinkle with Sugar and cinnamon mixture.
  • Bake@ 350 for about 20 minutes and enjoy.

Nutrition Facts : Calories 101.7, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 34.1, Carbohydrate 17.7, Fiber 0.7, Sugar 16.7, Protein 0.1

CINNAMON PIE CRUST



Cinnamon Pie Crust image

Use this cinnamon-spiced pie crust to prepare Signature Pumpkin Pie. Also try with other dessert pies, such as pecan, sweet potato, apple and other fruit pies. For savory pies, such as pot pies or quiches, prepare as directed, omitting the cinnamon. Photo credit: Rachel Currier from Baked By Rachel.

Provided by McCormick

Categories     Pies and Tarts,

Number Of Ingredients 5

2 cups flour
2 tsps McCormick® Cinnamon, Ground
1/2 tsp salt
3/4 cup cold shortening or unsalted butter (1 1/2 sticks), cut into pieces
3 to 5 tablespoons ice water

Steps:

  • Mix flour, cinnamon and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add ice water, a tablespoon at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 30 minutes.
  • Roll dough on lightly floured surface from center to edges into a 14-inch circle, about 1/8-inch thick. For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling.
  • Carefully place pie crust on rolling pin and transfer to 9-inch deep dish pie pan. If using wax paper, carefully peel back 1 sheet of wax paper. Flip crust onto pie pan. Carefully peel off remaining wax paper. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends 1/2-inch beyond edge of pie pan. (Reserve any remaining dough to make pie crust decorations, if desired.) Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork.

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