Introduction

Leo’s Nun Farts is a delightful pastry treat that combines buttery, sweet flavors in a light, flaky roll. These cinnamon sugar rolls are perfect for a cozy snack or a simple dessert that’s quick to prepare and sure to please.

The image shows several small cinnamon rolls arranged closely together on a white plate. Each roll has three visible layers: the outer dough layer is a light golden brown with a soft, flaky texture; the middle layer is a darker caramelized cinnamon filling with a slightly sticky, glossy glaze that highlights the spiral pattern; and the inner layer has a light beige dough texture. The tops of the rolls have a rough, sugary crust with a shiny, syrup-like coating. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Refrigerated Pie Crust
2 Tbsp Unsalted Butter, melted
½ Cup Light Brown Sugar
2 Tbsp Milk

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Roll out the pie crust to form a circle. Brush a thin layer of melted butter evenly over the surface.
Step 3: Sprinkle the light brown sugar over the butter, covering the entire pie crust.
Step 4: Roll the pastry into a long cigar-like shape, then squeeze the ends tightly to prevent the filling from leaking during baking.
Step 5: Brush the outside of the roll with milk, and place it seam-side down on a parchment-lined baking sheet.
Step 6: Using a sharp knife, cut the roll into approximately 1-inch pieces and lay them flat on the baking sheet, spaced slightly apart.
Step 7: Bake for 15 to 18 minutes, or until the pastry is golden brown.
Step 8: Let the pastries cool for about 5 minutes before removing them from the baking sheet. Serve warm or at room temperature.

Tips & Variations

For extra flavor, sprinkle cinnamon along with the brown sugar before rolling the dough.
Try using a homemade pie crust for an even flakier texture and more buttery taste.
Serve these with a drizzle of cream cheese glaze for a richer dessert experience.

Storage

Store any leftover nun farts in an airtight container at room temperature for up to 2 days. To enjoy them warm, reheat briefly in a toaster oven or microwave. For longer storage, freeze the unbaked rolls, then bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

A close-up of a small rose-shaped pastry with about four visible layers spiraled tightly to form the petals of the rose. The pastry is light golden brown with a slightly glossy texture from a shiny caramel sauce generously coating the top and pooling around the base on a white plate. The caramel has a rich amber color with small bubbles adding texture, and the layers of the pastry show soft, smooth dough edges that catch the light. The white marbled surface underneath the plate is faintly visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of refrigerated?

Yes, homemade pie crust works wonderfully and can enhance the flavor and texture. Just be sure to roll it out evenly to the same thickness as the refrigerated version.

What can I substitute for the brown sugar?

You can use white granulated sugar with a little added molasses or honey for a similar richness. Brown sugar gives the best caramelized taste, but alternatives will still work in a pinch.

Leo’s Nun Farts Recipe

Print Recipe

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Leo’s Nun Farts are delightful little pastries made by rolling a refrigerated pie crust with butter and brown sugar, then slicing and baking them until golden and caramelized. These sweet, bite-sized treats offer a crispy exterior with a rich, buttery, sugary filling, perfect for an indulgent snack or dessert.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 to 18 minutes
Total Time: 25 to 28 minutes
Yield: Approximately 12 pieces 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pastry

1 Refrigerated Pie Crust
2 Tbsp Unsalted Butter, Melted

Filling and Glaze

½ Cup Light Brown Sugar
2 Tbsp Milk

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pastries.
Prepare Pie Crust: Roll out the refrigerated pie crust into a circle on a lightly floured surface.
Butter the Pastry: Brush a thin, even coat of melted unsalted butter over the entire surface of the pie crust, ensuring every part is covered.
Add Brown Sugar Layer: Sprinkle the light brown sugar evenly over the buttered crust, making sure to cover the whole surface for uniform sweetness.
Roll the Pastry: Carefully roll the pastry into a long cylinder, similar to a cigar shape. Pinch the ends tightly to seal in the butter and sugar, preventing leakage during baking.
Brush with Milk: Lightly brush the outside of the rolled pastry with milk, and place the roll seam-side down to secure its shape.
Slice the Roll: Using a sharp knife, cut the rolled pastry into approximately 1-inch wide slices and lay each piece spaced out on a cookie sheet lined with parchment paper.
Bake: Place the cookie sheet in the preheated oven and bake for 15 to 18 minutes, or until the pastries turn a beautiful golden brown.
Cool and Serve: Remove from the oven and allow the pastries to cool on the pan for about 5 minutes before transferring them to a cooling rack or serving plate.

Notes

For extra flavor, sprinkle a pinch of cinnamon with the brown sugar before rolling.
Ensure the ends of the roll are tightly sealed to avoid butter and sugar leakage during baking.
These pastries are best enjoyed warm but can be stored in an airtight container for up to 2 days.
If you prefer a glossier finish, you can brush the pastries with an egg wash instead of milk before baking.
Use parchment paper to prevent sticking and to aid in easy cleanup.

Keywords: Leo’s Nun Farts, sweet pastries, brown sugar pastry rolls, baked dessert, easy pastry recipe