Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
CRUST
- Preheat oven to 375 degrees F.
- Measure flour and salt together with whisk in mixing bowl. Cut in shortening (Crisco) with pastry cutter until crumbly and about the size of peas (do not overwork).
- Sprinkle in water 1 Tbsp at a time and mix until dough forms a ball. Split into two even balls. (If using leftover pie dough, press together into a ball and reduce the amounts of butter, sugar, and cinnamon accordingly.)
ASSEMBLY
- On a lightly floured surface, roll out the pie dough into a large rectangle or circle (as close as you can get).
- Spread the softened butter all over the dough using a brush or your hands. Sprinkle with sugar and then with cinnamon.
- Using a pizza wheel or knife, cut the dough into 1-2 inch strips vertically. Working column by column, roll about 4-5 inches of each strip into even sized bites and cut.
- BAKE: Place rolls on cookie sheets lined with parchment paper and bake for about 15-20 minutes or until the crust is light brown and the filling is bubbly. Enjoy!
STORAGE
- Be sure roll-ups are completely cooled. Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to 1 week. (If storing in fridge, the texture of the crust will become soft and chewy.)
