Finding creative ways to use up leftover pie crust can feel like a puzzle, especially when you’re trying to avoid waste in the kitchen. We’ve all been there – staring at those extra scraps after making a pie, knowing they’re too good to throw away but not quite sure what to do with them.
That’s where these apricot pie crust cinnamon rolls come in: they’re practical yet special, quick to put together, and the perfect way to turn those pie crust remnants into something your family will look forward to having again and again.
Why You’ll Love These Apricot Pie Crust Rolls
- 5-ingredient recipe – With just pie crust, butter, sugar, cinnamon, and apricot jam, you can create these sweet treats without a grocery store run.
- Quick preparation – These rolls come together in under an hour, making them perfect for last-minute desserts or weekend brunch treats.
- No yeast needed – Unlike traditional cinnamon rolls, these use pie crust as the base – no waiting for dough to rise or dealing with yeast.
- Budget-friendly dessert – Using simple pantry staples and store-bought pie crust, you can make these impressive-looking rolls without spending much money.
What Kind of Apricot Jam Should I Use?
For these cinnamon rolls, you’ll want to use a smooth, spreadable apricot jam rather than a chunky preserve, which can make rolling the dough more challenging. Regular grocery store apricot jam works perfectly fine here, but if you can find a high-quality jam with real fruit as the first ingredient, you’ll get even better flavor. Just make sure your jam isn’t too runny – if it seems thin, you can cook it down for a few minutes in a small saucepan to thicken it up. A homemade apricot jam would also be fantastic in this recipe, as long as it’s been strained of any large fruit pieces.
Options for Substitutions
This recipe is pretty adaptable and you can try these simple swaps:
- Pie crust: While homemade or store-bought pie crust works great, you could also use puff pastry for a flakier result. Just keep in mind that puff pastry might need less baking time.
- Apricot jam: Not a fan of apricot? Feel free to use any other fruit jam or preserves – peach, strawberry, or raspberry would all work nicely. Just make sure to use a jam that’s not too runny.
- White sugar: Brown sugar can be used instead of white sugar for a deeper, more caramel-like flavor. You can also try coconut sugar, though it might make the rolls slightly darker.
- Butter: While butter gives the best flavor, you could use coconut oil or margarine if needed. If using salted butter, just reduce any added salt in your pie crust recipe.
- Cinnamon: You can play around with other warm spices – try pumpkin pie spice, apple pie spice, or a mix of cinnamon and nutmeg for a different flavor profile.
Watch Out for These Mistakes While Baking
The biggest challenge when making apricot pie crust cinnamon rolls is working with pastry that’s too warm – keep your dough chilled until you’re ready to roll it out, as warm dough becomes sticky and difficult to handle.
Rolling the dough too thin can cause the filling to leak out during baking, so aim for about 1/4 inch thickness to maintain the perfect balance between flakiness and structure.
When spreading the apricot jam, leave a 1/2-inch border around the edges to prevent the filling from oozing out, and make sure to seal the edges of your rolls well by gently pressing them together with slightly wet fingers.
For the best texture and even baking, slice your rolls with a sharp knife (not a serrated one) and place them at least 2 inches apart on the baking sheet – overcrowding will prevent them from getting crispy on all sides.
What to Serve With Apricot Cinnamon Rolls?
These sweet and fruity cinnamon rolls are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee or tea. If you’re serving them for breakfast, add some protein to your plate with scrambled eggs or crispy bacon to balance out the sweetness. For an extra special touch, serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream on top – the cold cream against the warm rolls is so good! You could also add some fresh fruit on the side, like sliced peaches or fresh berries, to complement the apricot flavor.
Storage Instructions
Keep Fresh: These sweet apricot pie crust rolls stay good at room temperature for about 2 days when kept in an airtight container. Just make sure they’ve cooled completely before storing them, or you might end up with soggy rolls (nobody wants that!).
Refrigerate: Pop them in the fridge in a sealed container, and they’ll stay fresh for up to 5 days. I like to place a piece of parchment paper between layers to prevent them from sticking together.
Make Ahead: Want to prep these in advance? You can make the rolls and freeze them unbaked! Just wrap them well in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to bake, let them thaw overnight in the fridge, then bake as directed in the recipe.
Warm Up: To bring back that fresh-baked taste, pop them in the microwave for 10-15 seconds, or warm them in the oven at 350°F for about 5 minutes. They’ll taste almost as good as when they first came out of the oven!
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 6-8 g
- Fat: 40-50 g
- Carbohydrates: 100-110 g
Ingredients
- 1 single-crust basic pastry (store-bought plain pastry works too)
- 2 tablespoons butter (unsalted, melted)
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/3 to 1/2 cup apricot jam
Step 1: Prepare the Pie Dough
Begin by rolling out your pie dough on a floured surface as if you were preparing a pie crust.
Ensure the dough is evenly rolled and has a uniform thickness to ensure consistent baking.
Step 2: Add Butter and Apricot Preserves
Use a brush to apply a generous layer of melted butter over the entire surface of the rolled-out dough.
Then, evenly dab apricot preserves on top, spreading lightly to achieve a uniform distribution.
Step 3: Add Cinnamon Sugar
In a small mixing bowl, combine cinnamon and sugar to your taste preference.
Sprinkle this cinnamon sugar mixture evenly over the buttered dough with apricot preserves.
Step 4: Roll and Seal the Dough
Starting from one edge, roll the dough jelly-roll style into a tight log.
Once rolled, carefully seal the edges well by pinching them together to prevent any filling from leaking out during baking.
Step 5: Prepare the Baking Sheet
Lightly spray a cookie sheet with non-stick cooking spray to prevent the roll from sticking.
Place the rolled and sealed dough on top of the prepared cookie sheet, seam side down.
Step 6: Bake the Roll
Preheat your oven to 350°F (175°C).
Bake the roll for about 30-40 minutes, or until it becomes lightly browned and crispy on the outside.
Keep an eye on the roll to ensure it doesn’t overcook.
Once baked, remove from the oven and let it cool slightly before serving.
