The Atlanta Journal-Constitution
PIE CRUST CINNAMON ROLLS
For the pie crust
1½ cups all-purpose flour, plus more for flouring dash of salt
¾ cup shortening
5 tablespoons cold water
For the cinnamon filling
3 tablespoons butter, melted
⅓ cup packed light brown sugar
2 teaspoons ground cinnamon
Heat the oven to 350 degrees and lightly grease a baking sheet. Make the pie
crust: In a mixing bowl, combine the flour and salt. Using a pastry blender, cut in the shortening until coarse crumbs form. Stir in the water, 1 tablespoon at a time, until you are able to form the dough into a ball.
On a floured sheet of waxed paper or a countertop, roll out the dough to about ¼-inch thick.
Make the filling: Brush the melted butter over the entire pie crust. Sprinkle the brown sugar and cinnamon evenly across the top. Roll into a log.
Cut off the ends and discard. Cut the log into slices about ½-inch thick. Place the rounds on the prepared baking sheet and bake for about 15 minutes, or until the rolls turn slightly brown and the cinnamon mixture gets bubbly. Makes 12 cinnamon rolls.
Per cinnamon roll: 212 calories (percent of calories from fat, 67), 2 grams protein, 16 grams carbohydrates, 4 grams total sugars, 1 gram fiber, 16 grams total fat (5 grams saturated), 8 milligrams cholesterol, 49 milligrams sodium.