I thought these Pie Crust Pinwheels would be a fun way to “wrap up” my series on pie crust. These little cookies are a great way to use up those leftover trimmings from the crust-making process. It’s so easy that a kid can do it… in fact, it’s a great way to get kids involved in the pie making process.
Growing up, we would always save the trimmings from homemade pie crust to make pinwheel cookies. It was so easy– just spread the dough with butter, cinnamon and sugar, then roll and cut the cookies into little pinwheels. When we were done, we baked them until they turned flaky and crisp. They smell like heaven as they’re baking! Nothing better. To be honest, I looked forward to the pinwheel cookies more than the pie itself!
This recipe and tutorial will take you through the process step-by-step. I haven’t given specific measurements here, since the amount of dough you’re working with will vary based on the trimmings you have.
Don’t forget to use lots of sugar. It’s the best part. 🙂
To learn about the History of Pie in America, click here. What do you do with your leftover pie trimmings?
To learn how to make an Old Fashioned All-Butter Pie Crust, click here.
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Pie Crust Pinwheels
Ingredients
- Leftover pie crust trimmings
- Melted unsalted butter
- Granulated white sugar
- Cinnamon
Instructions
- Preheat your oven to 350 degrees F. Gather your pie trimmings into a ball. Lightly flour your rolling surface and the top of the dough ball.
- Roll the dough out into the rough shape of a long thin rectangle.
- Cut the two short, rounded sides to form a straight edge on either end of the rectangle.
- Dust the flour off the top of the dough, then spread it evenly with melted butter to coat the entire surface.
- Sprinkle it with sugar, then with cinnamon.
- Roll the rectangle up horizontally into a long, thin tube. This will make several small pinwheels cookies. Alternatively, you could roll it vertically to make larger cookies; you will end up with fewer cookies this way.
- Slice the tube into cookies.
- Place cookies swirl-side up onto an ungreased baking sheet. Spread the top of each cookie with a little more melted butter.
- Sprinkle them with a little extra sugar for good measure.Bake the cookies for 30-45 minutes till the edges are golden brown and the cookies are crisp. Baking time will vary based on how big the cookies were cut.
- Remove from oven and allow to cool. Serve. They go great with an ice cold glass of milk.
Nutrition
tried this recipe?
Let us know in the comments!
Louis Whittington says
My Grandmother past in 1972 when I was a young child. She would make the best homemade noodles for chicken and noodles. She also made the best pies. She would make the best pies and my favorite part of the day was when she made the penn wheel cookies. I haven’t had them since then. Thank you for brining back a great memory from my childhood. She was a tough old lady, but she sure could cook.
Helen Skelly says
Hello,
I heard a fantastic German word for these pinwheels on NPR’s “A way with words”. Of course, I can’t remember that word 🙁 And it was so cool. Does anyone know that word?
Helen Skelly
Lyme, NH
Barbara says
Oh love these. I have a frozen pie crust left over. Was wondering if that would work too. Thanks for amazing recipes.
Tori Avey says
Hi Barbara– it should, as long as you defrost it first! 🙂
Kris says
My gran still makes these. They were always a bonus on days when she made pies. The best were just the brown sugar ones, but they are also yummy with peanut butter.
Lakesha says
Great Idea, thanks so much.
cba says
These are great using any kind of jam/preserves you like instead of the cinnamon sugar.
Sharon-Margret says
My mother used to make these as well and we too preferred them over the pie itself. We called them Rolly-Pollies. If memory serves me correctly, I believe they were rolled up as pictured but not into a pinwheel but twisted before putting on the cookie sheet.
Marty says
I make these all the time. My children were raised having these every time I made a pie. Now for special occasions I will make a whole cookie sheet for each of my sons who are now grown with families of their own. You would think that I am giving them a bag of gold!
Judy says
I don’t know where I learned to do these, but have been making these since I was in my 20’s. (Waaay past that age now.) We (and my kids) call them “roll me ups.” I’ve heard others call them “roll mops.” Very tasty, and sometimes better than the pie itself! (As others have also said.)
daniellle says
This so awsome it works so good and Im makin it now and they taste so good
Erin says
My mom used to use pie crust scraps spread PBandJ on them and cook them.
Louise says
My mother used make these and called them “Bubbe pleasers”. As a girl that just didn’t make sense to me..what the heck is a bubbe? However, since we have studied Scriptures and Hebrew and become Messianic, it makes me wonder if there were some Bubbes in my mother’s family, because she did not know what a Bubbe was either! Ha! Now I am Bubbe!
Carol says
My Mom used to make basically the same thing only she used my little pie pans and made them pies. Can still taste them and will soon make them for myself. They were always a very special treat.
georgia Hood says
Morher used to make them for us. that was over 75 yes ago. I have made them a few times, but was always confused on the temp of the oven. home you can help me out. Want to make them for our grandkids for xmas
Thank you
Larson says
350 🙂
Pat McNees says
Our mother used to line the bottom of the pan with butter, lots of chopped up walnuts, brown sugar and cinnamon, so that our cinnamon rolls (from leftover pie dough were little sticky buns (but better than the ones I see in stores).
Darlene in Tennessee says
I grew up in New England where my grandmother taught me to make pies. We always used the leftover dough to make these. I make them with my children and grandchildren now. What wonderful memories!!
Mary in Nava Scotia says
Thanks so much for reminding me – my mom made these, too, and I loved them, and loved “helping” her make pies, when I am sure I was more hindrance than help. I’ll be making cinnamon pinwheels this weekend with my 2 year old granddaughter, and I am sure somewhere, my mom is smiling.
Really enjoy your blog.
nancy roellig says
I love to make these, only problem, you think you will have just a couple and before you know it, they are half gone. hahha
Elaine Kelly says
Ohhhh my…What I would give to be back in the kitchen with my mother, making pies, when I was a little girl. I didn’t care for pies, but just waiting until she put the pie in the oven….AND, rolling out the excess dough, knowing she was going to make the pinwheels. Mmmmmm, I can still taste them. Think I’ll go and make some pie crust now….For pinwheels.
shirley says
oh my,my mom died at 91 yrs old,and had 8 children,she did so
much baking as i was growing up and we had these cinnemon rolls at least once a wk.from left over pastry,and we kids loved this better than pies.she also made home made bread or rolls every day and we hurried from school to eat it.brings back many good memories.