Cinnamon Rolls for a dessert crust
I want to try a dessert using a can of cinnamon rolls for a crust. What I plan on doing is pressing the cinnamon rolls in the bottom of a 9"x13" pan, spreading them out so they cover the bottom of the pan, then baking it until it is done, about 10 minutes. After this is cooled, I'll add a pudding type filling. Will this work?
Best Answer
I expect the "crust" will puff up significantly since it has chemical leavening agents in it, unlike traditional pastry crust.
Using pie weights would help. Docking the crust (poking with a fork) would help, but might not work with a liquid filling.
If you prepared the pudding separately, chilled it to semi-firm, then poured it in that might work better.
If all is a failure, a cup of pudding, with a crumbled cinnamon roll topping sounds pretty good too!
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Can you make a pie crust with cinnamon rolls?
Roll the dough tightly. Once the dough is rolled, use a sharp knife or pastry cutter to cut the dough into slices about 1/4-1/2\u2033 thick. Press the cinnamon rolls flat side down into the bottom and up the sides of a 9\u2033 pie plate. Overlap and press the edges together to seal the crust.Are cinnamon rolls dessert?
Cinnamon roll traditions In North America, it is commonly eaten for breakfast or dessert. When eaten for a breakfast in the U.S., it may be served with cream cheese frosting.Can you make dinner rolls out of pie crust?
Roll out scraps from pie crust, or recipe for a single crust plain pastry. Spread the pie crust with softened or melted butter. Sprinkle cinnamon-sugar mixture over top of the butter. You can spread it with jelly or preserves if you like first, and then spread cinnamon-sugar mixture over top.What else can be made from cinnamon roll dough?
Just look at all the deliciousness you can create.The Best Sweet Dough Recipe ! Homemade Cinnamon Rolls!
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Answer 2
Do you have two pie pans?
I'd recommend doing a test of at least the crust alone before you actually need to make the dessert (if you're making it for an occasion, that is). The cans of cinnamon rolls aren't that expensive and they're perpetually putting out coupons for them... and they will still taste good as long as they don't burn.
I recommend rolling out the dough so that it's about as thin as a pie crust usually is (if you do this, you may actually get plenty of dough for two trials from one can). This should help minimize the amount of dough more than just mashing it into the pie tin. The less dough you have, the less it's going to rise up and go crazy.
Then try blind baking between two pans, with the top pan weighted with something really heavy to limit the rising (brick wrapped in foil, bunch of rocks... heavy... but not liquid). If the dough gets really puffy it will hopefully just spread out the sides like a waffle maker so you can just trim off the edges (put a cookie sheet underneath just in case).
You may also want to put a circle of parchment paper in the bottom of the inner pie pan to reduce the chance of sticking... I doubt the soft cinnamon dough will be as stiff as pie crust, so be careful when removing from the pan.
If you're using a no-bake filling, wait for the crust to cool before you fill it.
If you're using a baked custard-style filling, underbake the crust slightly (only a minute or two) and add your hot custard to the hot crust and then put it back into the oven to set the custard, per the normal recipe.
I've never tried this before, just guessing, so please come back and let us know what you did and if it worked out!
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