I’m sharing my recipe for Pie Crust Cinnamon Rolls where flaky homemade pie crust is rolled with apricot preserves and cinnamon sugar to create a surprising take on a classic.

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I still remember sprinting home from school, my brothers and I wrestling over the pan, because these Pie Crust Cinnamon Rolls are that dangerous. From the first bite you get flaky layers, the kind only a pie crust made with all purpose flour can give, and then this bright burst of apricot preserves that makes you actually stop and think wow.

I hate to brag but they turned every ordinary afternoon into a mini war for seconds, and I kept sneaking one more. Try one and you’ll know why, just don’t say I didn’t warn you if you eat too many.

Ingredients

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Flour: Provides carbs and structure, low in fiber unless whole grain, makes dough hold together
Unsalted butter: High in fat and calories, gives richness and flakiness, minimal protein or fiber
Apricot preserves: Sweet fruity spread, adds acidity and natural sugars, some vitamins but lots of carbs
Brown sugar: Mostly sucrose, adds deep caramelized sweetness and moisture, raises calories pretty fast
Ground cinnamon: Adds warm spice and aroma, negligible calories, may have antioxidant benefits though small
Egg (wash): Protein rich, helps browning and shine, seals edges and improves texture when brushed
Powdered sugar (glaze): Pure sugar for sweet glaze, adds sweetness and smooth mouthfeel, no real nutrients

Ingredient Quantities

2 1/2 cups (312 g) all purpose flour, plus extra for dusting

1 teaspoon salt

1 tablespoon granulated sugar

1 cup (2 sticks, 226 g) unsalted butter, very cold and cut into small cubes

6 to 8 tablespoons ice water

4 tablespoons (1/2 stick, 56 g) unsalted butter, softened for spreading

3/4 cup (about 240 g) apricot preserves, chunky or smooth, don’t matter

1/2 cup packed light brown sugar

2 tablespoons ground cinnamon

1 large egg (for egg wash), beaten with 1 tablespoon water optional

2 tablespoons turbinado or sanding sugar for sprinkling optional

1 cup powdered sugar optional for glaze

1 to 2 tablespoons milk or cream optional for glaze

1/2 teaspoon vanilla extract optional for glaze

extra flour for rolling and dusting as needed

How to Make this

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1. Make the pie crust dough: whisk 2 1/2 cups flour, 1 tsp salt and 1 tbsp granulated sugar in a bowl or food processor, add 1 cup very cold cubed butter and cut or pulse until pea sized pieces remain, then sprinkle 6 to 8 tbsp ice water a tablespoon at a time until the dough just holds together. Dont overwork it or the crust will get tough. Press into a flat disc, wrap and chill at least 30 minutes.

2. Preheat oven to 375°F (190°C) and line a baking sheet with parchment or use a silicone mat.

3. Roll the chilled dough on a lightly floured surface (or between two sheets of parchment) into a roughly rectangular shape about 12 by 14 inches and about 1/8 to 1/4 inch thick. Use extra flour for dusting so it doesn’t stick.

4. Spread 4 tbsp softened butter evenly over the dough, then spoon on about 3/4 cup apricot preserves and spread to within a 1/4 inch of the edges. In a small bowl mix 1/2 cup packed light brown sugar with 2 tbsp ground cinnamon and sprinkle that evenly over the apricot layer.

5. Roll the dough up tightly from the long edge into a log, pressing the seam to seal. Chill the log in the fridge or freezer for 10 minutes to firm it so it slices cleanly.

6. Slice the log into 9 to 12 rolls (dental floss works great to slice without squashing, or use a sharp serrated knife). Place rolls cut-side up on the prepared baking sheet spaced a bit apart.

7. Optional prep before baking: brush tops with the beaten egg mixed with 1 tbsp water for a shiny finish, and sprinkle 2 tbsp turbinado or sanding sugar for crunch. If you skip the egg wash its still fine.

8. Bake at 375°F for about 18 to 25 minutes until golden and flaky, rotating the pan once if your oven bakes unevenly. Watch the bottoms so they dont burn.

9. For glaze (optional): whisk 1 cup powdered sugar with 1 to 2 tbsp milk or cream and 1/2 tsp vanilla extract until smooth, adjust to desired thickness. Let rolls cool 5 minutes, then drizzle or spread glaze over warm rolls. Serve warm. Leftovers keep covered in the fridge and reheat gently in a low oven.

Equipment Needed

1. Large mixing bowl or food processor, for whisking the flour and cutting the butter into the dough
2. Measuring cups and spoons, for the flour, sugar, salt, water and other ingredients
3. Pastry cutter or two forks (or use the food processor), to get those pea sized butter bits
4. Rolling pin and extra flour for dusting so the dough wont stick
5. Bench scraper or spatula, to help lift and shape the dough and to clean the work surface
6. Baking sheet lined with parchment paper or a silicone baking mat
7. Sharp serrated knife or unflavored dental floss, to slice the chilled roll cleanly
8. Pastry brush, for the optional egg wash
9. Small bowls and a whisk or fork, for mixing brown sugar/cinnamon, egg wash and the glaze
10. Plastic wrap or a zip top bag, plus a fridge or freezer space to chill the dough and the log

FAQ

Q: Can I make the pie crust dough in a food processor or do it by hand?
A: Both work fine. Pulse cold butter and flour in a food processor until pea sized bits, then add 6 to 8 tbsp ice water 1 tbsp at a time until it just holds. By hand use a pastry cutter or two forks, same idea. Don’t overwork it, fold gently and chill at least 30 minutes.

Q: My dough is too dry or too sticky, what now?
A: If dry add 1 tbsp ice water at a time until it holds when squeezed. If sticky sprinkle a little flour and fold gently, chill for 20 to 30 minutes. You want a cohesive, slightly tacky dough not a gooey mess.

Q: Won’t the apricot preserves make the rolls soggy or leak out?
A: Use a thin layer of preserves, spread softened butter first to create a barrier, and don’t overfill. Warm preserves a few seconds so they spread evenly. Roll tight, chill the log 10 minutes before slicing and bake on a rimmed sheet or in a pan to catch any drips.

Q: Can I use salted butter or another jam instead of apricot?
A: Yes. If using salted butter reduce added salt to about 1/4 tsp. Other jams or preserves work, but adjust sugar if the fruit is very sweet or tart. Chunky or smooth apricot both ok.

Q: What temperature and time should I bake them?
A: Preheat oven to 375°F (190°C). Bake rolls in a greased or parchment lined 9×13 or similar pan for about 20 to 25 minutes until golden and set in the middle. If tops brown too fast, tent with foil for the last few minutes. Brush with egg wash for shine and sprinkle turbinado sugar before baking if you like crunch.

Q: Can I freeze these and how do I reheat?
A: Yes. Freeze unbaked rolls on a tray then transfer to a bag or freeze in the pan wrapped tight. Bake from frozen adding 5 to 10 minutes to time. You can also freeze fully baked, thaw and rewarm 10 to 15 minutes at 300°F. For glaze mix 1 cup powdered sugar with 1 to 2 tbsp milk and 1/2 tsp vanilla.

Apricot Pie Crust Cinnamon Rolls Recipe Substitutions and Variations

All purpose flour
- Pastry flour, swap by weight 1:1 for a more tender, flaky crust (you might need a little less water).
- Gluten free 1:1 baking blend, use equal weight, make sure it contains xanthan or add 1/4 tsp per cup for structure.
- Whole wheat pastry flour, replace up to half the AP flour (adds nutty flavor, crust will be slightly denser).
Unsalted butter (very cold)
- Cold vegetable shortening (like Crisco), use equal weight for extra flakiness, but flavor is blander so maybe mix half butter half shortening.
- Cold solid coconut oil, use 1:1 by weight, gives a hint of coconut and flaky layers, keep it very cold.
- Pork lard, swap 1:1 by weight for traditional ultra flaky crust, great if you like savory richness.
Apricot preserves
- Apricot jam or jelly, equal amount, smooth or chunky both work fine.
- Peach or apricot-thinned fruit preserves, same amount, gives similar sweetness and texture.
- Quick apricot compote (fresh or frozen apricots cooked with a little sugar until saucy), use about the same volume.
Light brown sugar
- Granulated sugar plus molasses: for 1/2 cup brown sugar use 1/2 cup white sugar + 1/2 tbsp molasses, mix well.
- Coconut sugar, 1:1 swap, gives deeper caramel notes and a bit less moisture.
- Muscovado or demerara sugar, 1:1 swap, richer molasses flavor and more texture.

Pro Tips

1. Keep everything ice cold, especially the butter and the water. Cold butter makes those flaky layers, so grate a stick of frozen butter or cut it into tiny cubes if you’re short on time. Just don’t let it soften too much or you’ll get greasy, tough dough.

2. Fix runny preserves before you spread them. If they look watery, simmer them a few minutes to reduce, or stir in a teaspoon of cornstarch diluted in a little water and heat till thickened. That way the rolls won’t get soggy inside and the filling will stay put.

3. Chill the rolled log well before slicing and slice with dental floss or a very sharp serrated knife. Wrapping the log tightly in plastic while it chills helps keep the shape, and floss slices clean without squashing — sounds weird but it works.

4. For the best texture finish the bottoms on a hot baking sheet and let the rolls rest a few minutes before glazing. A preheated sheet gives crisp bottoms, and if you glaze while they’re too hot the glaze will run off, so wait just enough that it’s warm not molten.