Hello guys, i want to share with you today, how to make cinnamon pastry. These gooey cinnamon rolls are even better than Cinnabon cinnamon rolls, and are topped with a delicious cream cheese frosting! They’re easy to make and can be prepared the day before and left to rise overnight in the refrigerator.
Whenever I need to make a special breakfast, I always turn to this homemade cinnamon roll recipe. Christmas morning, birthdays, you name it, my family requests that we begin our celebrations with these gooey cinnamon rolls.
Cinnamon Pastry is also called family’s favorite “Cinnamon Thing”. Use your favorite pie dough to make this soft, flaky filled buttery pastry! Also read how to make strawberry bread with buttermilk and recipes.
This recipe has been a long time coming. If there is one dessert that I feel like defines my childhood, it’s this one. And if there is one recipe I’ve brought into my married life, it’s this one.
The infamous “cinnamon thing”. What in the world is this humble dessert made from pie crust, cinnamon and sugar? In my younger years, we made it when we had leftover pie dough from making pies. But I loved it so much, I now make pie dough for the specific purpose of making a “cinnamon thing”. You on Instagram and you wanted the recipe and here it is!
Why you’ll love this recipe:
• Traditional, comforting spicy, warm sugar flavor.
• Flaky, buttery crust with a soft, sweet filling.
• Perfect for making with leftover pie crust (or make pie crust for this purpose like we do!).
• Ready in about 35 minutes.
• Comforting with a cup of tea, coffee or milk.
Why is it called a “cinnamon thing”?
It’s called this because growing up, we didn’t know what else to call it. At that point we were taking scraps and forming them into this delicious little pastry. So when I had my own family, the name just stuck with it.
I’ve seen similar pastry desserts called “pop tarts” or “cinnamon roll cookies” or “cinnamon turnovers”. And this is a pastry, but I wanted to keep our original family name of “cinnamon thing”. Even though no one knows what that is, it is special to our family!
How to make cinnamon pastry: Ingredients Needed:
• Pie Pastry. My favorite recipe is our grandma’s pie crust, and for this pastry I make half a recipe. You could also use store bought pie crust if you are used to that, or your own favorite homemade recipe.
• Butter. I almost always use salted butter in my baking without any issues.
• Brown sugar. Or dark brown sugar for a deeper flavor if you’d like!
• Cinnamon. Use Saigon cinnamon for the best flavored cinnamon. You can buy nice size containers of it at Costco in the Kirkland brand.
How to Make A Cinnamon Thing
The first step is the filling. You can make a cinnamon sugar paste with the butter if you’d like. But honestly, we just spread the butter on the dough, then sprinkle with the sugar, flour and cinnamon. It’s easy that way and it all bakes in deliciously.
The second step is to prepare the pie dough. You can use your own favorite recipe or even store bought pie crust. I make my the recipe I’ve made for years, but lately we’ve been mixing it with the food processor. It takes away 80% of the mess and the pie crust is mixed within 5 minutes. It is so easy!
Then assemble the cinnamon pastry.
• Roll out the pastry dough on a floured surface to about an 11×16” rectangle.
• Brush the top of the dough with the cinnamon sugar mixture (or all separately if that is the way you choose to make it)
• Fold the long edge of the pastry into the center and have them overlap slightly. Not quite in thirds, but you want the center the pasty to overlap slightly in the middle.
• Then fold the ends in gently to seal. Note: If there are cracks in the bottom of folded edges of the dough, the cinnamon sugar mixture will bake out, so make sure it is well patched.
• Place the pastry on a baking sheet that you’ve lined with parchment paper. Or use a silicone baking mat. This will help make cleanup easier.
• Sprinkle the top with granulated sugar. Optional, but when isn’t a little sugar sprinkle a good idea?
• Bake at 400º Fahrenheit for 20 minutes or until the pastry is golden brown.
I guarantee you’re going to want to dive into this pastry as soon as it comes out from the oven. The cinnamon sugar filling will be very hot, so let it cool for 15 minutes or so before slicing and serving. But you definitely want to serve it fresh & warm.
Ingredients For the Filling:
3/4 cup light brown sugar
1 tablespoon all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons salted butter melted
Ingredients For the pastry:
1 1/2 cups pastry flour
dash of salt
1/4 cup vegetable shortening
1/4 cup cold salted butter
1/4 cup ice cold water
1/2 tablespoon white vinegar
Making the filling:
I. In a small bowl mix together the brown sugar, flour, cinnamon and melted butter.
II. *Note: Mixing it all together first is optional. Usually I just slather butter on the dough, then sprinkle with sugar, flour and cinnamon. It saves washing a bowl if you do it this way. And it tastes just as good!
*Making the dough:
I. Sift the flour and salt into a large bowl.
II. Cut in the shortening and the butter until the mixture resembles coarse crumbs.
III. Mix the water and vinegar together in a cup. Add the mixture to the crumbs.
IV. Mix together just until the dough is combined and handles well.
Form the pastry:
1. Roll out the pastry dough on a floured surface to about an 11×16” rectangle.
2. Brush the top of the dough with the cinnamon sugar mixture (or all separately if that is the way you choose to make it)
3. Fold the long edge of the pastry into the center and have them overlap slightly. Not quite in thirds, but you want the center the pasty to overlap slightly in the middle.
4. Then fold the ends in gently to seal.
5. Place the pastry on a baking sheet that you’ve lined with parchment paper. Or use a silicone baking mat.
6. Sprinkle the top with granulated sugar.
7. Bake at 400º Fahrenheit for 20 minutes or until the pastry is golden brown.
8. Allow the pastry to cool for 15-20 minutes, then serve. Best when served warm.
*You can mix the pie crust in the food processor. Just add all of the ingredients and pulse until it is all well mixed and forms a dough.
The calories shown are based on the pastry being cut into 10 pieces, with 1 serving being 1 slice of pastry. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.