Description
These Apricot Pie Crust Cinnamon Rolls are a flaky, fruit-filled twist on classic cinnamon rolls. Made with pie dough and sweet apricot preserves, they’re an easy and delightful treat for tea time, brunch, or a quick dessert fix.
Ingredients
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
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On a lightly floured surface, roll out pie crust into a thin rectangle.
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Spread apricot preserves evenly over the surface.
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Mix granulated sugar and cinnamon in a small bowl. Sprinkle the mixture over the apricot layer.
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Roll the dough tightly from the long edge into a log. Slice into 1-inch rounds.
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Place rolls flat-side down on the baking sheet. Optionally, brush tops with melted butter.
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Bake for 18-22 minutes or until golden and flaky.
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Let cool slightly before serving.
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
On a lightly floured surface, roll out pie crust into a thin rectangle.
-
Spread apricot preserves evenly over the surface.
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Mix granulated sugar and cinnamon in a small bowl. Sprinkle the mixture over the apricot layer.
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Roll the dough tightly from the long edge into a log. Slice into 1-inch rounds.
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Place rolls flat-side down on the baking sheet. Optionally, brush tops with melted butter.
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Bake for 18–22 minutes or until golden and flaky.
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Let cool slightly before serving.
Notes
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Use peach or raspberry preserves as a variation.
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Serve warm with a dusting of powdered sugar or a drizzle of glaze.
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Great for last-minute guests or quick weekend baking.
