Why You’ll Love This Recipe

I adore this recipe because it takes something as simple as pie crust and transforms it into a golden, caramelized cookie with just a few pantry staples. They bake up quickly, fill my kitchen with the smell of cinnamon and sugar, and have that nostalgic homemade taste. I can use leftover pie crust or store-bought dough, so it’s an ideal no-fuss recipe for holidays, tea time, or last-minute guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pie crusts (homemade or refrigerated)
2 tablespoons butter, melted
1 1/2 cups white sugar, divided
Ground cinnamon (to taste)

Directions

I begin by preheating my oven to 350°F and lining a baking sheet with parchment paper or lightly coating it with cooking spray. Then, I place 1 cup of white sugar in a bowl or a large plastic bag and set it aside for coating the cookies later.

If I’m using refrigerated pie crusts, I unroll them onto a lightly floured surface. For homemade dough, I roll each crust into a flat disk. I brush the melted butter evenly over both crusts, using just enough to lightly coat the surface without soaking it.

Next, I sprinkle the remaining 1/2 cup of white sugar evenly over the crusts, followed by a generous dusting of ground cinnamon. I like mine extra cinnamon-sweet, so I don’t hold back.

I roll the crusts into logs—not too tightly, as they need a bit of space to puff up while baking. Once rolled, I slice each log into 1/2-inch rounds and arrange them cut-side down on the prepared baking sheet, spacing them slightly apart.

I bake the cookies for 15–20 minutes, or until they’re golden brown and the sugar starts to bubble and caramelize. When they come out of the oven, I let them cool on the baking sheet for 5 minutes before loosening them gently. After they’re fully cooled, I roll each cookie in the reserved sugar to give them that final sparkling coating.

Servings and Timing

This recipe makes about 48 cookies. It takes around 15 minutes to prep, 20 minutes to bake, and about 35 minutes total. Each serving (2 cookies) contains roughly 64 calories.

Variations

Sometimes I brush a little vanilla or almond extract into the melted butter for added aroma. For a nutty twist, I sprinkle crushed pecans or walnuts over the cinnamon sugar before rolling. When I want a touch of indulgence, I drizzle the baked cookies with a thin glaze made from powdered sugar and milk. Around the holidays, I use pumpkin pie spice or apple pie spice instead of cinnamon for a festive twist.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to a week. If I plan to freeze them, I skip the final sugar coating and freeze the baked cookies in a single layer. Once thawed, I roll them in sugar before serving. To re-crisp them, I pop them into a 325°F oven for 3–5 minutes.

FAQs

Can I use store-bought pie crust?

Yes, store-bought pie crust works perfectly and makes this recipe even quicker.

How thin should I roll the crust?

I roll it out just enough to smooth any cracks and make an even surface, about 1/8 inch thick.

Can I make these ahead of time?

Absolutely. I often prepare the rolled logs, refrigerate them overnight, and slice and bake the next day.

Why shouldn’t I roll the dough too tightly?

Rolling too tightly can cause the centers to stay soft and undercooked. A looser roll helps the layers crisp evenly.

How do I know when they’re done?

They’re ready when the edges are golden brown and the sugar looks bubbly and caramelized.

Can I use brown sugar instead of white sugar?

Yes, brown sugar gives a deeper caramel flavor and chewier texture.

Can I make them gluten-free?

Yes, I can use a gluten-free pie crust—it works well with the same method.

Can I add more spice?

Of course! I sometimes add nutmeg or cardamom for a little extra warmth.

Why do I roll them in sugar after baking?

That final roll adds sparkle and a sweet crunch to the outside once they’ve cooled.

Can I use puff pastry instead of pie crust?

Yes, puff pastry makes them extra flaky and airy, though they’ll bake up a bit taller.

Conclusion

I love how these Sugar Cinnamon Pie Crust Pinwheel Cookies take just minutes to make yet taste like something special and nostalgic. With their buttery layers, caramelized sugar swirls, and crisp edges, they’re the kind of treat that disappears fast. Whether I make them from leftover pie dough or on purpose, they’re a simple, sweet way to turn ordinary ingredients into something magical.