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Cinnamon Roll Pie Crust

Cinnamon Roll Pie Crust

This is one of my favorite recipes that my aunt frequently made. You can also prepare it gluten-free. Just swap out the regular Bisquick and replace it with the gluten-free option.
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Prep Time 25 minutes
Servings 6 people

Ingredients
  

Pie Crust

  • cups Bisquick
  • cups butte, cut into cubes (room temperature)
  • cup white sugar
  • cup sour cream (full fat)
  • cold water

Cinnamon Mixture

  • 8 tbsp butter, melted
  • ¾ CUP brown sugar
  • 4 tsp cinnamon
  • 1 tsp vanilla extract

Instructions
 

  • In the bowl of a stand mixer, combine two and one-half cups of Bisquick and one and one-half cups of cubed butter.
  • Mix until just crumbly. Don’t over mix.
  • In a separate bowl, combine one-third cup of white sugar and two third cups of full fat sour cream. Mix until the sugar dissolves.
  • Pour the sour cream into the Bisquick mixture and beat on low speed until well combined.
  • Add cold water, one tablespoon at a time, until the dough pulls away from the sides of the bowl and forms a ball.
  • Divide the dough into two equal pieces and shape into balls. Wrap with plastic and refrigerate while preparing the cinnamon mixture.
  • In a small bowl, mix eight tablespoons of melted butter, three quarter cups of brown sugar, four teaspoons of cinnamon, and one teaspoon of vanilla extract. Stir until smooth and set aside.
  • Roll out each piece of dough on a lightly Bisquick floured surface. Use a spatula or pastry brush to coat each piece of rolled out dough with the cinnamon mixture.
  • Roll each cinnamon coated piece of dough into a tight roll and cut into one-half-inch pieces.
  • Flatten each piece with a rolling pin to a thickness of one-quarter inch.
  • Place each piece into a greased pie pan, overlapping, and press to seal.
  • Continue until the pie pan is full and trim any dough that is overhanging.
  • Add the filling of choice and place the top of the crust in the same way as the bottom.
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