Sugar Cinnamon Pie Crust Pinwheel Cookies

4 from 1 vote

Simple Sugar Cinnamon Pie Crust Roll Cookie with a caramelized and buttery swirl, known by many as rollie pollies.

Prep Time15

Cook Time20

Total Time35

Course: Cookies, Snack

Cuisine: American

Servings: Cookies

Calories: 64kcal

Author: Elizabeth (Beth) Mueller

Preheat oven to 350°F. Coat baking sheet with cooking spray, or cover with non-stick aluminum foil or parchment paper.
Place 1 cup of white sugar in a medium size bowl or large plastic bag and set aside.
Roll (or unroll if refrigerated and premade) into disks.
Brush melted butter evenly over pie crusts.
Sprinkle remaining 1/2 cup white sugar and cinnamon evenly over the pie crusts.
Roll into a log. It doesnt need to be ttoo ight.
Slice into 1/2 inch slices and lay onto prepared baking sheet.
Bake in 350°F oven for 15 to 20 minutes or until crust is lightly brown and sugar has started to caramelize.
Remove from the oven and let cool on the baking sheet for 5 minutes.
Loosen the cookies from the baking sheet.
Allow the cookies to cool completely.
Once cooled, roll in the 1 cup of remaining granulated sugar.

Any homemade 2-crust pie dough recipe or pre-made crusts will work.

Lightly coat the dough with butter, you may not need all of the butter.

Do not roll the dough too tightly.

For firmer centers, bake for an additional 2 to 5 minutes or until the middle of the cookies do not look wet.

Storing - Store these at room temperature in an airtight container for up a week.

Freezing - Do not cover with sugar before freezing. Freeze the cookies and allow them to thaw completely before adding the sugar coating.