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World's Best Cinnamon Roll Pie Crust

Talk about a show-stopper. This pie crust looks so amazing, it should be so much harder to make! The perfect finish to almost any pie, you no longer have to decide - cinnamon roll or pie?

  • 1 Pillsbury refrigerated pie crust
  • 2 tsp cinnamon (I added 1 tsp Williams-Sonoma Cinnamon Sugar)
  • 1 tbsp butter, melted
  • Your choice of pie filling (I used 1 can pumpkin pie mix with 2 eggs and 5 oz. evaporated milk to make Pumpkin Pie)
Preheat oven to 425 degrees F. Roll out pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.
Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. You will use both pie crusts in the box to fill the pan.

In a circular layout, press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. 
Lightly brush crust with one beaten egg white. Set aside.

In a large bowl, whisk together pumpkin pie filling, eggs, and evaporated milk. Using a whisk or switching to a hand mixer, whisk ingredients until smooth and thoroughly combined.

Pour pumpkin pie mixture carefully on top of pie crust. Bake for about 20 minutes at 425, then reduce heat to 350 and back an additional 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Remove pie from oven and allow to cool before serving. 
    Consider using this crust recipe for apple pie, peach pie, sweet potato pie, or more! If you made this pie crust, what would you fill it with?

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