Print    Print to PDF

(Published: Apr 28, 2017)

Directions:

1. Remove your pie crust from its package. Lightly flour your surface before rolling out the dough to even it out. Aim for about 1/2 inch thickness.

2. In a small bowl, combine the butter, cinnamon, sugar, and vanilla extract. Spoon this mixture into the centre of the crust. Use a spatula to spread the mixture evenly over the entire crust.

3. At the side closest to you, start rolling the edge of your dough up. You are trying to get the dough into a tight, spiraled roll.

4. Cut the finished roll-up into 1/2 inch thick discs, or 'mini cinnamon buns'.

5. Once you've cut up the entire roll, prepare another lightly floured surface. Roll out each 'bun' into a 1/4 inch thick round.

6. Place the pieces in a pie plate, overlapping them and pressing down slightly on the edges to seal. If the pieces aren't sticking well, use a bit of water to help 'glue' them together. Continue placing the rounds of dough along the edges, and trim any excess that may be hanging over the edge. If you want to get really fancy, use the tines of a fork to create indentations along the edge.