Cinnamon Rolls with Leftover Pie Crust

Preheat oven to 350 degrees Fahrenheit.

If the dough is not in flat single piece already, take a rolling pin and roll it to at least 1/8 of an inch thickness. If it is in strips, mush it together and then roll it out flat.

Take soft margarine and spread with a knife over one side of the dough.(If using stick margarine, let it sit out or soften it at a low temperature in the oven until just softened--you only need a small amount though--so don't soften the whole stick).

Make a suitable cinnamon mixture for your personal tastes. You might need an 1/8 to a 1/4 of a cup worth of this mixture. Sprinkle the mixture on the buttered side of the dough.

Roll the dough tightly like you would making a regular cinnamon roll or making a jelly roll. (if you remember what a Swiss cake roll looks like on the inside, that's what the dough should resemble). Cut with a knife into individual mini rolls.

Grease the pan with margarine well, then put the little rolls on it so they are not touching. Bake in oven for 10-12 minutes or until lightly browned. Remove and cool.

If you would like icing for these, wait for them to cool then mix together a quarter of a cup of powdered sugar, 2 teaspoons milk and about an 1/8 of a teaspoon vanilla. Drizzle over rolls and then serve.The amount made depends on the amount of pie crust dough left over in the first place.