Cinnamon Pies

I want to thank my Mom for this recipe, as it is not only one of her favorites, but it is something that she me and brother while growing up. My kids were even lucky enough to have their ‘Nanna’ make them on one of her last visits to Wisconsin. The cinnamon pies were as big as a hit with them as they were with us growing up.

Cinnamon Pie

These pies are so incredibly easy to make, that the difficult part is waiting the 15 or so minutes while they cook. The aroma of butter, sugar, and cinnamon will fill your kitchen, and keep your kids, or you, coming back for more.

This recipe yields 8 pies.


  • Store bough pie crust, Pillsbury works good (not the crusts in the tin, but in the tube)
  • 1 stick of unsalted butter
  • Cinnamon powder
  • Sugar

Preheat your oven to 350 degrees.

Take the pie dough out of the box, and unroll. Take your knife and cut into four squares. To each square, add one tablespoon of butter, 1-2 tablespoons of sugar, few dashes of cinnamon. Fold over like an envelope, and carefully seal the edges. I use a fork and crimp mine a bit to tighten the seal, making sure nothing leaks out.

Place on a cookie sheet and bake for roughly 15-20 minutes, or until golden brown. Let cool on the sheet for nearly five minutes before removing to let cool a bit more.

Kids eating pie

The outcome is a really delicious, buttery pie crust that contains this cinnamon and sugar mix that is to die for. Get yourself a glass of milk, a cinnamon pie, and enjoy. Thanks Mom for sharing that recipe!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts to “Cinnamon Pies”

  1. My mom always made these by spreading the butter all over the pie crust, sprinkling it generously with cinnamon and sugar, rolling the whole thing up, and slicing it pinwheel style before baking. It’s one of the simplest and most delicious desserts I know. Reminds me of home. 🙂

  2. When I was growing up we made these without even rolling them up, using the leftover pieces of crust from a pie. They’re like thin, crispy, cinnamon-y cookies! Delish!

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