If you grew up in a baking household, you might already know the joy of the “bonus treat” that comes from leftover pie dough. In our home, that treat was always Pie Crust Pinwheels. Any time my mom made a pie or quiche that only needed a single crust, she’d turn the remaining dough into a warm, sugary, cinnamon-swirled snack that felt like pure magic. The smell alone could pull anyone straight into the kitchen.

In my Easy As Pie post, I share the base pie dough recipe I use for almost everything. That recipe makes enough for two 9-inch pie rounds, which is perfect for double-crust pies. But for pies that only call for one crust—like my Apple Crumble Pie—you’re left with the perfect amount of extra dough to make these nostalgic little bites. And honestly, they’re reason enough to always make a full batch of dough.

Pie Crust Pinwheels are wonderfully simple: just pie dough, cinnamon, and sugar. That’s it. They bake up crisp on the edges, soft in the center, and full of buttery cinnamon-sugar swirl. They taste like a shortcut cinnamon roll and a flaky pie crust had a baby—in the best way possible.

They’re also a fun recipe to make with kids, since it’s nearly impossible to mess up and the payoff is big. Roll, sprinkle, slice, bake, and suddenly you have a plate of warm pinwheels perfect for nibbling while the “main” pie is in the oven. If you’re hosting, they make a charming little snack to set out while dinner finishes up. And if you’re baking solo, consider this your baker’s treat—a sweet reward for making pie from scratch.

Whether it’s tradition in your home or you’re starting a new one, Pie Crust Pinwheels are the easiest way to turn leftover dough into something truly special.

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Pie Crust Pinwheels

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Ingredients
 

  • Leftover pie dough
  • ½ cup sugar
  • 1 tablespoon cinnamon

Instructions
 

  • In a small bowl, combine the sugar and cinnamon.
  • Roll the cold dough onto a lightly floured surface to your desired thickness; about ¼-inch works well.
  • Sprinkle the cinnamon-sugar mixture evenly over the dough. Depending on the size of your dough, you may not need all of it.
  • Tightly roll the dough into a log.
  • Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
  • Unwrap the dough and slice into ½-inch pieces.
  • Place the pieces in a pie pan or on a parchment-lined baking sheet.
  • Bake at 375°F for 10–15 minutes, or until slightly golden.
Author: Maria Provenzano