I love pie crust as evidenced here and here. I also love cinnamon rolls. So, naturally, I wanted to try and combine the two into a giant pie crust cinnamon roll. Flaky, buttery, cinnamon, brown sugar, raisins, no kneading, easy peasy. I love when experiments work out so well! You could cut this up and split it with a few lucky friends, or you could do what I did and tear off a piece, slowly unrolling it over a period of a few days and enjoy all that cinnamony buttery goodness yourself! I guess when it comes to pie crust cinnamon rolls I'm a bit stingy... sorry friends!
Pie Crust Cinnamon Roll
Inspired by this recipe
1 recipe your favorite pie crust (enough for a single crust, nine-inch pie)
1/2 cup raisins
3/4 stick (6 tablespoons) butter
1/3 cup sugar
2 tablespoons cinnamon
1/3 cup brown sugar
1/3 cup butter, melted
More brown sugar for sprinkling (if desired)
Preheat oven to 350 degrees. In a pie pan, mix three tablespoons melted butter and four tablespoons brown sugar. Set aside.
Roll out pie crust. Spread with 3/4 cup butter, sprinkle on sugar, cinnamon, and raisins. Cut into even strips.
Now, take one strip and start rolling it up, set roll on the next strip, pinch dough together at seam, and keep rolling, continue with the other strips of dough until the roll gets too big to roll.
Transfer roll to pie pan, continue adding on strips of dough by rolling them around the already formed roll. Finally, you will have one big cinnamon roll.
Sprinkle with more brown sugar (optional, depends how sugary you want it!) Bake at 400 degrees for 10-12 minutes or until light brown (very light brown).
Remove from oven, let sit for about five minutes.
Flip over onto a plate or serving tray. Yum.