Preheat oven to 375 degrees F. Line baking sheet with Reynolds Kitchens® Parchment Paper. with SmartGrid®. Mix cinnamon and sugar in a medium bowl; set aside.
Roll out pie crust dough on Reynolds Kitchens® Parchment Paper to 1/4 inch thickness. Brush dough with melted butter. Sprinkle cinnamon sugar evenly over the buttered dough. Starting with a long end, roll the dough over itself to create a log.
Cut log into 1/2-inch thick slices.
Bake on parchment-lined cookie sheet at 375 degrees F until lightly browned, about 15 minutes. Slide parchment with cookies onto a wire rack. Cool completely.