Cinnamon roll pie crust? What? When I first came across this idea on Pintrest I could not believe I’d never thought of doing this before -- it’s genius. What could be better than combining the classic Pillsbury cinnamon rolls and your favorite pie?

I’m personally not the biggest fan of traditional pie crust, as I find it to be dry and flavorless, so this is my new go-to. This sweet, sugary cinnamon roll pie crust is full of flavor and compliments any pie filling. You can make any pie you want in this crust, but I highly recommend apple. I even like to top it with a brown sugar streusel for an amped up apple crisp

Cinnamon Roll Pie Crust

  • Prep Time:5 mins
  • Cook Time:0
  • Total Time:5 mins
  • Servings:8
  • Easy


  • 1 can Pillsbury Cinnamon Rolls
  • Flour
  • Pie filling choice
milk, rice, coffee
Sidney Uttam
  • Step 1

    Preheat oven according to your pie's normal instructions and spray a pie pan with nonstick cooking spray.

    tea, coffee, cereal
    Sidney Uttam
  • Step 2

    Cut each cinnamon roll in half lengthwise.

    sweet, chocolate, cake, cookie, pastry, candy
    Sidney Uttam
  • Step 3

    Roll out each half on a floured surface with a rolling pin until about 1 cm thick.

    dough, flour, pizza, egg, bread
    Sidney Uttam
  • Step 4

    Layer the bottom of the pie pan with the flattened out cinnamon rolls.

    cheese, pizza
    Sidney Uttam
  • Step 5

    Fill crust with your favorite pie filling -- apple is then bomb, trust me.

    Sidney Uttam
  • Step 6

    Bake according to pies instructions and enjoy while warm!

    cake, sweet, pastry, cream, chocolate, pie, carrot cake, cinnamon, pudding
    Sidney Uttam

Really, there is so much you can do with this cinnamon roll pie crust, so let your creativity fly! It’s easier than making your own  traditional pie crust, extremely delicious, and 10x more impressive. This pie crust definitely looks and tastes like you spent hours making it, but really all you had to do was pop open a can of cinnamon rolls... the ultimate life hack.