Yum!

Girl and I spent Wednesday evening baking pies.  I usually make two even though there’s just the four of us.

A pumpkin pie for me because I LOVE pumpkin pie and usually only get it on Thanksgiving.  And…

An apple pie for Hubby because he doesn’t like pumpkin.

Around here the pies themselves are not the highlight of baking.  Nope, they are just the excuse to make pie dough (and I usually make enough for 2 double crust pies even though I only need 1.5.)

The left over dough gets made into little cinnamon rolls which get eaten on Wednesday night – sort of a pre-holiday treat.

They are something my mom used to make and I know my sisters still do.

Pie Crust Cinnamon rolls

-make your pie crust however you like

- roll it out as thin as possible

- spread sugar and cinnamon over the top (how much is up to your own taste)

- mix the sugar and cinnamon around (with your hands) until it is an even color and covers the entire dough.

- cut the dough into strips about an inch wide and from 6 to 10 inches long. (the longer they are, the fatter your rolls will be, and the longer they will take to bake.)

- roll each strip up with the sugar/cinnamon on the inside and place on a cookie sheet.

- (optional) rub a little milk over the top to help them brown quicker

- bake in the oven at about 375º F for about 30 to 40 mins. (This is rough, we usually throw them in with baking the pies and just check them regularly until they look ready.)

- let them cool enough that you can hold them and enjoy! (warm is the best way)  If any are left by the time they cool down put them in an airtight container.