It’s the “3rd Day of Christmas Cookies” as inspired by our Holiday Cookie Exchange Tea Towel and today I’m sharing one of my all-time favorite recipes. I don’t think I could live without these Pie Crust Cinnamon Rolls.

12 Days of Christmas Cookies: Pie Crust Cinnamon Rolls

These are a hero recipe from my Mom and I literally ask her to make them for every occasion. They’re just perfect for the holidays because you can use your leftover pie crust (or in my case, make an extra batch!) and make these beautiful treats. I included them in my Christmas Cookie assortment (although, not technically a cookie I suppose) because we always have them in the mix for our holidays, but they’re also perfect when you have house guests to serve as an easy breakfast (or breakfast starter) when guests wake up and enjoy their coffee.

I have also included another quick recipe she often makes for us for breakfast (can you tell it’s my favorite meal of the day!) for Crescent Cinnamon Rolls. Love for you to bake both and let me know your preference!

Pie Crust Cinnamon Rolls

Author: Heirloomed Collection

Print Recipe

Description

These delectable cinnamon rolls make for the perfect holiday dessert or breakfast treat.

Ingredients

Scale

To Make with Pie Crust

11/4 cups all-purpose White Lily flour
1/4 tsp kosher salt
1/2 cup cold butter
1/4 cup ice water

To Make with Cresent dough

1 egg
2 1/2 cups Bisquick
1/3 cup milk
2 tbsp soft butter
1/4 cup sugar
2 tsp cinnamon
1/4 cup sugar
2 tsp warm water

For the Cinnamon Filling

3 TBSP butter, melted
1/3 cup light brown sugar
2 tsp cinnamon

Instructions

Pie Crust Way Directions

Heat oven to 350 degrees.
In a mixing bowl, combine your flour and salt. Cut in your cold, cubed butter until coarse crumbs form. Stir in water, a tablespoon at a time, until you are able to form the dough into a ball.
Roll out dough to approximately 1/4″ thick on a floured sheet of wax paper or countertop. Spread melted butter to cover the entire pie crust sheet. Sprinkle brown sugar + cinnamon evenly across the entire surface and roll into a log.
Cut off ends and cut log into slices approximately 1/2″ thick. Lay onto lightly greased cookie sheet and bake for approximately 15 minutes or until the rolls begin to turn the slightest brown + cinnamon mixture gets bubbly.

Cresent Dough Way Directions

Heat oven to 400 degrees.
Beat egg with a fork and combine with Bisquick and milk. Stir with fork.
Turn onto cloth covered, lightly floured board. Knead dough lightly until smooth. Pat into a 10×8 inch rectangle. Spread with butter and sprinkle with cinnamon and sugar.
Roll the dough longwise into a roll and slice into 3/4 inch to 1 inch slices. Place on ungreased jelly roll pan (as filling may run) and bake for approximately 15 minutes or until the crust begin to turn the slightest brown + cinnamon mixture gets bubbly.

For more from the “12 Days of Christmas Cookies” series, click here. Love to know what you’re baking.

CLICK HERE TO DOWNLOAD OUR FREE “12 DAYS OF CHRISTMAS COOKIES” HOLIDAY E-BOOK:

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