I can’t call this a true recipe, more like a technique.
My grandmother used to make cinnamon rolls with pie crust. She’d take the leftover pie crust scraps, roll them out, dust them with cinnamon and sugar. Then she’d roll them, cut them and bake them at 350 for about 10-15 minutes and we’d have mini cinnamon rolls.
What your grandmother did with pie crust reminded me of something my grandmother taught me when I was a girl. She made pie crust and separated it into small balls. Rolled them out to about 5” rounds. Put a teaspoon of sugar, a pad of butter, and a cap full of vanilla on one side of the round. Fold over and crimp edges. Bake. I suppose you could get a similar effect using layered biscuits, separating the layers and stretching out the dough. Or crescent rolls, maybe. Haven’t tried either of those, just guessing. I can’t describe the taste of this pie she made except to say—comfort food yummy. I’ve never had them any where else. Special memory. I’m glad you shared your grandmother’s miniature cinnamon roll idea! Thanks!
My mom used to do the same thing! She made little rolled-up discs about half dollar size from the scraps and we didn’t know what to call them, so we always called them “cakey-pies”. Almost instant gratification, since they’re ready before the pie is!