Pie Crust Cinnamon Roll Cookies with Fresh Milled Flour

These Pie Crust Cinnamon Roll Cookies are buttery like a shortbread cookie, warm with cinnamon flavor, and topped with a delicious cream cheese frosting. AND they’re made with fresh milled flour, so they are a healthier treat! This is the perfect recipe to use up extra pie crust after the holidays.

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Every Thanksgiving, G (my husband’s grandma) makes cinnamon roll cookies from her leftover pie crust and the grand kids snack on them more than the actual meal, it seems. It’s a lovely tradition of something simple becoming a big deal– something we reminisce of all year. When I was recipe testing pie crust for my fresh milled chicken pot pie recipe, my husband suggested I try to make a fresh milled version of these cookies. And while they could never be G’s, they’re so good!

Why We Love These Cinnamon Pie Crust Roll Cookies

Warm from the cinnamon, buttery from the pie crust, and the delicious classic tang from a cream cheese frosting… they’re sweet enough, but not TOO sweet!

I think these would be delicious in a Christmas cookie box with my blackstrap molasses oatmeal cookies for two really unique options, especially when paired with a classic option like sugar cookies or chocolate chip cookies!

Why Fresh Milled Flour Is Better

Fresh milled flour has so many health benefits. It is more filling (so you eat less), heartier, and has much more fiber and vitamins and minerals. We mill all our own grains and have seen so many health benefits. My husband and I have both noticed we eat smaller portion sizes, feel better, and have lost weight. It really is the way we were designed to eat grains!

Fresh milled wheat contains 40 out of the 44 nutrients that are vital to our well being, so it’s a very nutrient dense food.

Helpful Tools For Milling Your Own Flour and Baking

Check out my fresh milled flour essentials page!

NutriMill Harvest

This is the grain mill I use on a daily basis and love. It’s a stone mill that produces beautiful flour and looks beautiful sitting on the counter top.

KitchenAid Mixer

Having a good stand mixer is essential for making your own fresh milled baked goods. It will help you knead breads, mix together cookies, and develop the gluten needed for delicious rolls.

Ingredients

The cookies themselves only take three ingredients that most people have in abundance around the holidays!

• 1 Leftover Pie Crust (You can find my recipe for a simple, 3 ingredient fresh milled pie crust here!)

• 1 Teaspoon Cinnamon

• 1/4 Cup Sugar – While we normally don’t use refined sugar, I did use raw cane sugar here. I had to stay somewhat true to G’s recipe.

Cream Cheese Frosting

When you put the cream cheese frosting onto the hot cookies straight out of the oven, you get a lovely, gooey glaze that resembles a cinnamon roll!

• 6 oz Block Cream Cheese, Softened

• 1 Stick of Butter, Softened

• 4 Tablespoons Maple Syrup (Adjust this by adding a little more or a little less according to your preference! I like more tart cream cheese frosting and my husband definitely likes sweeter frosting!)

• 1/2 Teaspoon Vanilla Extract – (This is the brand I use in my kitchen!)

How to Make Pie Crust Cinnamon Roll Cookies

Pie Crust Cinnamon Roll Cookies

1. Use these instructions to make your simple, 3 ingredient pie crust if you don’t have a leftover crust to use!
2. Preheat the oven to 350 degrees and lightly butter a cast iron baking pan or add parchment paper to a sheet pan.
3. Lightly flour the surface and roll out the pie crust into a thin rectangle. If your pie crust has been refrigerated, you may have to pound it out with the rolling pin first to get it soft enough to roll out.
4. Combine the sugar and the cinnamon in a bowl to make cinnamon sugar, and sprinkle it onto the dough. Coat the dough with the cinnamon sugar in an even layer. Reserve a tablespoon or so to sprinkle on top of the cookies!
5. Use a bench scraper to roll the dough into a long log. If the dough starts to break apart, use the bench scraper to push a little flour under the dough, and that will really help. That trick is straight from my carpenter husband, who can use any tool to solve any problem… and who I usually employ to roll out pie dough for me.
6. Cut the log into 16 cookies using the bench scraper.
7. Place the cookies into the baking pan and sprinkle the remaining cinnamon sugar onto the cookies. Bake the cookies for 20-25 minutes, until they are set!

Cream Cheese Frosting

1. In a stand mixer, combine the softened cream cheese and the softened butter. Use a paddle attachment to whip the softened cream cheese and butter into a cohesive frosting.
2. Then, add the vanilla and the maple syrup, adjusting to your taste preference.
3. Whip for another minute or until it looks whipped, light, and airy.
4. Frost each of the cookies while they are hot so they the frosting melts into the cookies and makes a delicious glaze. I like to add a good good bit of frosting to the top, probably about half an inch thick. This makes for the delicious, gooey glaze that really resembles a cinnamon roll!
5. Serve them hot or let them cool and let the frosting set. They’re delicious both ways!

Storage

My husband calls these “one-bite” cookies, so they won’t last long, but we store ours for about 3 days. It is safest to store them in the fridge because of the cream cheese. However, we have kept them out for a day or two before and been fine.

Pie Crust Cinnamon Roll Cookies Recipe

Yield: 16 cookies

Pie Crust Cinnamon Roll Cookies with Fresh Milled Flour

Print

These Pie Crust Cinnamon Roll Cookies are buttery like a shortbread cookie, have a warm cinnamon flavor, and topped with a delicious cream cheese frosting. AND they're made with fresh milled flour, so they are a healthier treat! This is the perfect recipe to use up extra pie crust after the holidays.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 Leftover Pie Crust
• 1 Teaspoon Cinnamon
• 1/4 Cup Sugar
• 6 oz Block Cream Cheese, Softened
• 1 Stick Salted Butter, Softened
• 4 Tablespoons Maple Syrup
• 1/2 Teaspoon Vanilla Extract

Instructions

Cinnamon Roll Cookies

1. Use these instructions to make your pie crust!
2. Preheat the oven to 350 degrees, and lightly butter a cast iron baking pan or put parchment paper on a sheet pan.
3. Lightly flour the surface and roll out the pie crust into a thin rectangle. If your pie crust has been refrigerated, you may have to pound it out with the rolling pin first to get it soft enough to roll out.
4. Combine the sugar and the cinnamon in a bowl to make cinnamon sugar, and sprinkle onto the dough in an even layer. Reserve a tablespoon or so to sprinkle on top of the cookies!
5. Use a bench scraper to roll the dough into a long log. If the dough starts to break apart, use the bench scraper to push a little flour under the dough, and that will really help.
6. Cut the log into 16 cookies using the bench scraper.
7. Place the cookies into the baking pan and sprinkle the remaining cinnamon sugar onto the cookies. Bake the cookies for 20-25 minutes, until they are set!

Cream Cheese Frosting

1. In a stand mixer, combine the softened cream cheese and the softened butter. Use a paddle attachment to whip the softened cream cheese and butter into a cohesive frosting.
2. Then, add the vanilla and the maple syrup.
3. Whip for another minute or until it looks whipped, light, and airy.
4. Frost each of the cookies while they are hot so they the frosting melts into the cookies and makes a delicious glaze. I like to add a good good bit of frosting to the top, probably about half an inch thick. This makes for the delicious, gooey glaze that really resembles a cinnamon roll!
5. Serve them hot or let them cool and let the frosting set. They're delicious both ways!

Save For Later

More Recipes For the Holidays

• Corn Casserole with Fresh Milled Flour

If you try this recipe and love it, please leave a review! And take a picture and tag me on Instagram @barefootandaproned! I would love to see the cookies you make for your family!