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I’m obsessed with these Easy Pie Crust Cookies because they turn flaky pie crust into a sneaky cinnamon roll impersonator. I love the way the cinnamon hits first, a bright, toasty note that cracks open the buttery layers.

The texture is everything: crisp outer edges, soft, layered inside that flakes apart between your teeth. And they’re dangerously addictive in a small, sugar-dusted package.

But it’s not nostalgia speaking. It’s the pure contrast of flaky pastry and warm spice that keeps me reaching for another.

Tiny, messy, impossible to eat politely. Worth it.

Every bite sparks a tiny, selfish, pastry joy.

Ingredients

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Refrigerated pie crusts: flaky, easy base that’s buttery and gives that cozy cookie texture.
Melted unsalted butter: adds richness and helps everything taste homemade, no salt surprises.
Granulated sugar: gives straightforward sweetness and tiny crunch when it bakes up.
Light brown sugar: brings molasses-y warmth and a bit of chewiness to each bite.
Ground cinnamon: warm spice that makes it smell like autumn, comforting and familiar.
Vanilla extract: Basically a tiny flavor boost, rounds things out and smells amazing.
Coarse or sanding sugar: Plus it adds sparkle and crunch on top, looks bakery-ready.

Ingredient Quantities

1 package refrigerated pie crusts (contains 2 crusts, about 14 to 16 ounces total)

3 tablespoons unsalted butter, melted

1/4 cup granulated sugar

2 tablespoons packed light brown sugar

1 tablespoon ground cinnamon

1 teaspoon vanilla extract (optional, for extra flavor)

Coarse sugar or sanding sugar for sprinkling, about 1 tablespoon optional

How to Make this

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1. Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.

2. Unroll both pie crusts on a lightly floured surface and press seams gently to form two even rectangles.

3. In a small bowl combine granulated sugar, brown sugar, and ground cinnamon. Stir to blend evenly.

4. Brush the surface of one crust with about half of the melted butter, leaving a small border around the edges. If using vanilla, mix it into the melted butter before brushing.

5. Sprinkle half of the cinnamon sugar mixture evenly over the buttered crust, pressing gently so it adheres.

6. Place the second crust on top, press lightly to seal, then brush the top with the remaining melted butter. Sprinkle the remaining cinnamon sugar over the top. If desired, sprinkle coarse or sanding sugar for sparkle.

7. Starting from one long edge, roll the stacked crusts tightly into a log, using gentle pressure to keep it even. Wrap the log in plastic wrap and refrigerate 15 to 20 minutes to firm up for easier slicing.

8. Remove the chilled log and slice into 1/2 inch to 3/4 inch rounds. Place the rounds cut side up on the prepared baking sheet about 1 inch apart.

9. Bake for 12 to 15 minutes or until edges are golden and centers are set. Rotate the sheet halfway through baking for even browning.

10. Transfer cookies to a wire rack to cool slightly before serving. Store in an airtight container for up to 3 days.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or nonstick spray
4. Small mixing bowl
5. Measuring cups and spoons
6. Pastry brush
7. Plastic wrap
8. Sharp knife or bench scraper
9. Wire cooling rack

FAQ

Can I make these ahead of time? Yes. Slice the rolled logs and store them tightly covered in the fridge for up to 24 hours before baking. You can also freeze unbaked slices for up to 1 month; bake from frozen adding a couple minutes to the time.

Can I use homemade pie crust? Absolutely. Use a chilled, rolled pie crust dough and follow the same filling, rolling, slicing, and baking instructions.

How do I prevent the filling from leaking? Brush the crust with melted butter and press the sugar mixture gently so it sticks. Roll tightly and chill briefly if the dough feels too soft before slicing.

Can I change the filling? Yes. Try brown sugar only, add a pinch of nutmeg, swap cinnamon for pumpkin pie spice, or spread a thin layer of jam or cream cheese before adding the sugar mix for variety.

What size should I slice the rolls? Aim for about 1/2 inch thick slices for a balance of crisp edge and tender center. Thicker slices need a bit more bake time.

Are these suitable for parties and transport? Yes. They travel well at room temperature and are a great make-ahead treat for gatherings.

Easy Pie Crust Cookies Recipe (Cinnamon Sugar Filling) Substitutions and Variations

Refrigerated pie crusts:
- Puff pastry sheets (similar flaky texture, cut to size)
- Homemade shortcrust pastry (butter, flour, a little ice water)
- Phyllo dough (brush layers with melted butter for flakiness)
Unsalted butter, melted:
- Clarified butter or ghee (same butter flavor, higher smoke point)
- Vegetable shortening (neutral flavor, slightly flakier texture)
- Coconut oil (mild coconut note, use refined for less flavor)
Light brown sugar:
- Dark brown sugar (richer molasses note, slightly moister)
- Granulated sugar plus 1 teaspoon molasses per tablespoon brown sugar replaced
- Coconut sugar (lower glycemic index, caramel like flavor)
Ground cinnamon:
- Apple pie spice or pumpkin pie spice (blended warm spices)
- Ground nutmeg (use sparingly, stronger and more aromatic)
- Cardamom (use less, floral and citrusy twist)

Pro Tips

1. Chill the rolled log well before slicing. That brief refrigeration firms the butter and keeps the layers from collapsing so your rounds stay neat and spiral-shaped.

2. Press the seams and edges gently but firmly when you layer the crusts. Any gaps let sugar leak out during baking and can make the roll unravel.

3. Use a sharp, thin blade and wipe it between cuts for clean slices. A serrated knife sawing motion can smear the filling; a steady, single stroke works best.

4. Don’t overload with filling near the edges. Leave a small border so the butter and sugar melt inward instead of running off the sides and burning on the pan.

5. Bake on a light-colored sheet and rotate halfway through for even color. Warm slightly before serving if you like them soft; 10 seconds in the microwave brings back that just-baked feel.

Easy Pie Crust Cookies Recipe (Cinnamon Sugar Filling)

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

232

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper or nonstick spray
4. Small mixing bowl
5. Measuring cups and spoons
6. Pastry brush
7. Plastic wrap
8. Sharp knife or bench scraper
9. Wire cooling rack

Ingredients

1 package refrigerated pie crusts (contains 2 crusts, about 14 to 16 ounces total)
3 tablespoons unsalted butter, melted
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
1 tablespoon ground cinnamon
1 teaspoon vanilla extract (optional, for extra flavor)
Coarse sugar or sanding sugar for sprinkling, about 1 tablespoon optional

Directions

Preheat oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
Unroll both pie crusts on a lightly floured surface and press seams gently to form two even rectangles.
In a small bowl combine granulated sugar, brown sugar, and ground cinnamon. Stir to blend evenly.
Brush the surface of one crust with about half of the melted butter, leaving a small border around the edges. If using vanilla, mix it into the melted butter before brushing.
Sprinkle half of the cinnamon sugar mixture evenly over the buttered crust, pressing gently so it adheres.
Place the second crust on top, press lightly to seal, then brush the top with the remaining melted butter. Sprinkle the remaining cinnamon sugar over the top. If desired, sprinkle coarse or sanding sugar for sparkle.
Starting from one long edge, roll the stacked crusts tightly into a log, using gentle pressure to keep it even. Wrap the log in plastic wrap and refrigerate 15 to 20 minutes to firm up for easier slicing.
Remove the chilled log and slice into 1/2 inch to 3/4 inch rounds. Place the rounds cut side up on the prepared baking sheet about 1 inch apart.
Bake for 12 to 15 minutes or until edges are golden and centers are set. Rotate the sheet halfway through baking for even browning.
Transfer cookies to a wire rack to cool slightly before serving. Store in an airtight container for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.