Unlike most pie crusts, this cinnamon bun crust rises and becomes thick and gooey, soaking in lots of sugary pecan pie filling. To make this, combine all the cinnamon buns and flatten them to make one giant crust, fill with a pecan pie mixture and let it bake for 35 to 40 minutes. Make sure to cover the edges of the crust with foil after 10 minutes of baking so they don’t burn as the rest of the pie bakes!

Poke a hole in the middle of each piece of dough, fry it in oil, roll in cinnamon sugar and top with icing for ooey-gooey churro doughnuts. You’re welcome.

Cinnamon, spice and everything nice, aka the easiest cheesecake you’ll ever make. Mix condensed milk, cream cheese and cinnamon to make the no-bake cinnamon swirl cheesecake filling. Flatten and bake each cinnamon bun in a muffin pan, letting your filling refrigerate at the same time. When they’re done baking, let the cups cool, press down the middle and fill with cheesecake mixture. You can sprinkle more cinnamon or add some icing to make these extra cinnamon-sugary sweet. 

What could be better than a sticky, gooey loaf of Nutella-filled cinnamon bun balls? Cut each piece of dough in half, flatten, add Nutella, then crease the edges to make a ball. Shake the Nutella balls in a bag full of cinnamon, sugar and cocoa powder, place in a pan, coat with melted butter and bake.