Cinnamon Pie Crust Rolls

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For some people, the best part of a pie is the crust. What’s not to like? Buttery, flaky goodness with a hint of sweetness. This recipe is a perfect way to satisfy those crust cravings without bothering with the whole “pie” thing: the rolls are mostly pie crust, with some cinnamon and sugar inside for an extra kick that doesn’t take away from the crust. And that, after all, is the whole point.

English: A dough blender; also called a pastry...

English: A dough blender; also called a pastry blender. (Photo credit: Wikipedia)

 

Pie Crust:

1 ¼ cups flour
1 tsp. sugar
½ tsp. salt
1 stick (4 ounces, 112 grams, ½ cup) unsalted butter, chilled

 

Fill a measuring cup with about 1 cup of water and a few ice cubes. Set aside.

 

Dice butter into ½ inch pieces and place on plate. Place plate in freezer.

 

In a wide bowl, whisk together flour, sugar, and salt.

 

Remove butter from freezer and sprinkle over flour. Using a pastry blender, cut butter into flour. Stop when most of the butter has been reduced to the size of peas (do not overwork dough).

 

Drizzle ¼ cup of water over mixture. Using a large spoon or spatula, mix water in and gather dough together. Pour tiny amounts of ice-water in until dough begins to form one large clump. At this point, stop adding water and stop stirring (you can always add more water later, if needed). Use your hands to gather all the dough together and knead a couple times. If dough is too stiff to knead, add a little more water.

 

Form a flattish disc with dough, wrap in Saran-Wrap, and place in refrigerator for at least one hour.

 

Assembly:

Cinnamon

Sugar

1 egg

2 Tbsp. water

 

Preheat oven to 375 F.

 

Whisk egg and water together and set aside.

 

Remove dough from refrigerator and roll out on a floured surface into a large square or rectangle. It can be anywhere from 14” x 9” to 11.5” x 11.5”. No need to be too accurate, as long as it’s a square, or a fairly square-ish rectangle.

 

Sprinkle sugar over entire surface of dough, leaving a ½” margin at each edge. Sugar should lie fairly thick and uniform on dough.

 

Sprinkle cinnamon over entire surface of dough, leaving a ½” margin at each edge. Cinnamon does not need to be as thick as sugar.

 

Wet one edge of the square with water (choose a long edge, if you are working with a rectangle). Then grasp opposite side and begin rolling dough into a cylinder. When you reach the opposite side, gently press the wetted dough into the cylinder to seal it.

 

Cut the cylinder into approximately 1”-wide rolls. Place each roll into a greased muffin tin or a silicone muffin pan. Brush egg wash over each roll. Place muffin pan in oven and bake for 10 minutes, or until lightly browned.

 


 

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