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Cooking in the Kitchen with Poppo

Recipe for: Leftover Piecrust Cinnamon Roll

*This one is Mom Tested!

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Recipe: Leftover Piecrust Cinnamon Roll

When you make piecrust (whether from scratch or using a box mix), there is usually some piecrust dough left over. Don't throw it away! Make my mom's quick and easy (to make...and even easier to eat!) pie crust cinnamon roll!

Here's what to do:

1. Roll out dough a little thicker than you would for piecrust. If you don't use a pastry cloth, then roll out dough on a piece of waxed paper.

2. Form a rectangle, wide enough for at least two complete rolls.

3. Spread softened butter or oleo over entire area except the extreme edges (don't be overly generous, just enough to put a good "schmear" on the dough).

4. Sprinkle a mixture of sugar (or non-sugar sweetener such as Splenda) and cinnamon on top of the butter (oleo) schmear.

5. Roll up lengthwise. Roll firmly and moisten edge with a bit of water to seal the roll.

6. Cut into pieces about an inch wide.

7. Put pieces cut side down on lightly greased cookie sheet

8. Bake in 400 degree oven until lightly browned (check every 5 minutes).

9. Remove from pan and set aside to cool.

Mom says, "Resist the urge to chomp into them until they've cooled...at least slightly."

PS: Mom always said to wait until it cooled...but we never listened.

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