Pie Crust Cinnamon Rolls

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There always seems to be at least a little bit of leftover crust when you make a pie. This recipe puts those leftover scraps to use! These are great for the family to snack on before the pie is served. My mom used to always make these when i was growing up and i have continued to do it as well. I use a gluten free pie crust recipe and they still come out great! Sometimes i'll spread strawberry jam in with the butter and omit the cinnamon.

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Steps

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Sprinkle pastry cloth liberally with corn starch or sweet rice flour.

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Roll out the pie crust very very thin in a rectangle.

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Brush the soft butter on carefully with a knife so that it covers the whole rectangle in a thin layer.

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Sprinkle the sugar and cinnamon evenly over the butter.

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Roll up from the shorter end.

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Leave the seam side down and fold the ends under.

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Then cut into 1 inch pieces and put in an oven safe dish along with your pie and bake for about 20-30 minutes.

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For a very flakey pastry-like crust , roll out dough very thin , then fold it in half mul.

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Then pick up and shape back into a ball and re-roll it out again.

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Repeat 2-3 times re-sprinkling pastry cloth and rolling pin with corn starch or sweet rice flour in between.

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For easier handling , split into 3-4 separate balls before rolling out the last time.

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Ingredients

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pie crust, butter, sugar, cinnamon, cornstarch