Gluten Free Pie Crust Cinnamon Rolls

Okay, one little secret that goes along with my pie crust recipe, I always double it and make these cinnamon rolls. They are soft but flaky, not too sweet for a mid-day snack, and oh so delicious. Perfect for little hands to help with, these became a tradition when I was a child and my mom would be making one of her famous chocolate pies. I have wonderful memories of helping her make these rolls- spreading the butter and and then sprinkling the brown sugar and cinnamon. We would always grab teaspoon and eat a whole bite of brown sugar. And while I don’t sugar by the spoonful anymore, my kids like to and I know they are making lifelong memories too!

If you are looking for a way to use up extra crust after making a pie, you can just make a few rolls, or if you want a plateful, then make a whole batch like we do and know that you won’t be disappointed.



rolling pin, parchment paper, flour for rolling in, one cookie sheet, butter knife


Gather your ingredients and preheat the oven to 375 degrees.

Divide the dough in half and shape into two disks that are each about 4″ across and 1 ” thick. Set aside one disk.

Spread a piece of parchment paper on your surface, and sprinkle with gf flour. Place your dough disk on the paper and lightly sprinkle again. Roll out using a gentle, consistent motion, shaping the edges as you go. Roll to about 12″ across.

One of my sweet helpers! He loves helping in the kitchen!
Baby Girl was really getting the hang of it this time. She really didn’t want help on her turn.

After the dough has been rolled into a circle (it doesn’t have to be perfectly round), it’s time to spread the butter. We had to melt our butter slightly. The house was a bit chilly and butter at room temp was too hard to spread. It would rip the dough. We used about 2 T of butter.

Try to spread somewhat evenly.

Next, sprinkle with the brown sugar and cinnamon. We used about 3-4 T of brown sugar and 2 t. cinnamon per pie crust. Feel free to use less or more cinnamon as a you like, but using too little butter or sugar will change the texture bit.

Baby girl brushing the cinnamon off her hands

Its time to slice! We cut ours into quarters and then thirds, making 12 pieces.

And now….roll up! This part is so fun! Start from the wide end of the wedge/triangle and roll toward the center. Go slowly and carefully until you get the hang of it.

Place rolls separately (not touching) onto parchment-lined cookie sheet.

Repeat with the remaining disk.

We put all 24 rolls on one sheet but I forgot to take a picture.

Bake at 375 degrees for 20-25 or until light golden brown and bottom is set and golden. They will still be soft to touch and seem undercooked, but will set up after cooling down and will become sturdy. If you are worried about the egg being fully cooked, use a thermometer to check and make sure that they are at least 190 degrees.

ALLOWING THE ROLLS TO COOL IS THE HARD PART, but try to for at least 20 min or so. While you are waiting, why don’t you make some coffee or tea and grab a book to read? When the rolls are cool, put them on a pretty plate and enjoy a cozy moment with your tea and book.

I can’t wait for you to try these favorites of ours and I hope that they become a tradition in your house too. Enjoy!


I have tried coconut sugar, and alluose in place of br. sugar with decent results. I have also tried maple syrup but it spread too much, creating a caramel the butter. Maple sugar would probably be totally awesome. Maple. Sugar. How could you go wrong?

Try baking the rolls for ten minutes on the middle rack and then a 8+ min. on the bottom to help set up the rolls without over baking.

Mix it up with a little bit of finely chopped pecans or raisins.

Save some to have with your morning coffee if you can!

About me

Hello! Thanks so much for stopping by! My name is Anastasia and this is my little spot in the world to share my creations and adventures with others.

I grew up in New England and would consider myself an old soul. I love all things white, warm, and vintage. As a child I loved to bake with my mom and grandma, make crafts, sew, and read, sometimes for many hours a day. Not much has changed except for the reading hours a day part. I still do read every day, starting with my Bible every morning and ending with a classic book or theological title in the evening.

My husband Silas and I have been married for a blessed 11 years, and have had many adventures together, living in many different states in New England and also in Florida! He is wonderful, humble man and I am so thankful for his support, friendship, and love all these years.

Together we have 3 precious children, two boys and a girl. Our kiddos are super smart like their daddy and love to create and have adventures like me. Between the kids and me, the house is usually in some sort of (creative, delicious!) mess. Oh, and they also love to read. They didn’t have a choice.

We trust in Christ our Savior in all the large and small aspects of our life and strive to glorify and enjoy God in all things. We need never fear the changes or seeming instability of this life for we know that God our Father is in control. Our God is good and he does all things well. Please check out the Beliefs tab in the menu for further reading.

I love to find the beauty in every part of my day and try to be intentional about making everyday feel special. Sometimes just a few moments of cuddling (and reading!) here, or a special cup of tea there can give such a boost and warmth to the soul. I would love to share what I am learning with you and hope that I can inspire and encourage you today!

Maine 2020