In a food processor, add 1 and ½ cups of flour, salt, and sugar. Using a dough blade, pulse until combined.
Add in the cubed butter and pulse with a dough blade until the butter is cut into pea-sized bits and the flour has a yellow tint to it.
Add in the rest of the flour and pulse 10-15 times to mix the flour well. The mixture should look crumbly and coarse.
Dump the flour mixture into a large bowl and add in 6 tablespoons of water. Mix with a spoon thoroughly. Pinch the dough and if it stays together, it's ready! If you pinch the dough and it falls apart, add 1 to 2 more tablespoons of water.
Knead the dough inside the bowl until the dough comes together and forms a ball.
Cut the dough into two equal pieces and form them into discs.
Dust your work surface with flour.
Place half of the dough on the floured surface and sprinkle additional flour on the dough.
Roll the dough out to a 9x15 inch rectangle.
In a small bowl, add in the flour, cinnamon, and sugar. Stir to combine.
Brush 1 ½ tablespoons of butter on top of the dough.
Sprinkle half of the cinnamon sugar on top of the buttered pie crust. Be sure to get to the edges and not leave any bare spots.
Beginning rolling from the long side. Roll tightly, but carefully so the crust doesn’t tear. When you get to the edge, dampen it with water and gently press it into the cinnamon roll pie crust. Gently press both ends so they’re no longer jagged.
Using a knife or dental floss, slice the roll of cinnamon roll pie crust into ¼ inch slices.
Spray a 9-inch pie plate with nonstick baking spray.
Begin pressing the slices into the bottom of the pie plate. Make sure there are no holes in between each flattened pie crust cinnamon roll. If there are, press the dough together to cover the hole.
Roll the second half of the pie crust out to the 9x15 inch rectangle.
Repeat coating with the remaining 1 ½ tablespoons of butter, and remaining cinnamon sugar.
Repeat the process of rolling up the pie crust and slicing it into ¼ inch slices.