Cinnamon and sugar pinwheel recipe from left over pie dough?
I can’t seem to find a recipe for this. All I know is you take the left over dough from your pie, roll it out, put butter on top, sprinkle with sugar and cinnamon and bake for about 10 min. Thing is, I either put too much cinnamon and not enough sugar or not enough butter.
Does anyone have a recipe for this??? With exact ingredients/measuring?
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5 comments a “Cinnamon and sugar pinwheel recipe from left over pie dough?”
Usually the ratio for making cinnamon-sugar is 3 parts sugar to 1 part cinnamon. So use 3 Tbsp sugar and 1 Tbsp cinnamon, or teaspoons even.
2 Tbsp of butter, melted, ought to cover a rectangle of dough about 12″ x 9″. Brush melted butter on top, sprinkle w/ cinn-sugar, then roll up to make a 12″ long roll. Cut into slices. I like using dental floss — slip under roll of dough, cross at top of roll, and pull. Nice, neat slices. Lay on greased pan, brush w/ a little more melted butter, and bake at 350ยบ for 8-10 minutes.
These are also good if you spread cream cheese on the dough, then add the cinn-sugar and proceed as above.
It’s left over dough. I don’t think there is an exact recipe for it. Just use a light hand with the cinnamon. I would say, 1/4 the cinnamon to every 3/4 sugar.
Practice makes perfect!!
why be so exact hun? part of the joy of cooking is just going with the flow. i usually dont use butter cause i think its stupid. whats the point of drowning something in butter when its better wihtout it. usually i use a tablespoon of cinnomin to three tablespoons of sugar. u can add more or less as u go but its not going to matter that much. they will come out the same.
I’ve never baked the dough flat, but I think that a 3-1 sugar-cinnamon ratio would work. As for the butter, I’m not sure as I don’t know the surface area of the rolled dough.
My mother would roll out the left over dough and cut it into squares, about 3 inches large. She would put 2 tsp of sugar and about 1/2 tsp of cinnamon in the middle of each square and top with a small pat of butter. She then folded the corners of the dough into the center, sealed any openings and baked them until lightly browned. They were delicious.
The sugar/cinnamon on left over pie dough is a recipe that I learned from my Grandmother and Mother a long time ago. Our heritage is from the Amish (German order) They call it (in Pennsylvania Dutch) “Snail Houses”. We simply sprinkle the sugar on the dry, rolled out, dough (any reasonable amount for size of the dough circle or square) and sprinkle the cinnamon next (probably near 2 tlbs.), start hand rolling the dough up from one edge – folding in sides a little as you roll (make pie dough stick to itself, on sides and at the end, by using dabs of cold water and press together as you roll) When finished you will have an elongated roll. Then slice the roll, across, into 1 1/2 in. circles. Lay in pie plate (can be close together but not necessarily touching). Then pour milk into pie dish to come up almost to top of dough circles. At this point I sometimes sprinkle a little more sugar on top of each circle. We have a terrible sweet tooth and this is our chance to over-do it. Bake at 350 for about 45 minutes (milk will start to “skin” and turn golden brownish. There should be thick warm milk in bottom of pie dish as you take out circles. IT’S GOOD! Hope I didn’t forget to describe something. Very easy, no brainer, once you do it.
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