Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Place the unbaked pie crust on a lightly floured surface. Roll it into a thin rectangle; an exact shape is not required, but an even thickness is important.

Using a pastry brush, coat the surface of the dough evenly with the melted butter, ensuring full coverage to help the sugar adhere.

In a small bowl, combine the granulated sugar, brown sugar, and ground cinnamon. Sprinkle the mixture evenly over the buttered dough.

Beginning at the long edge of the rectangle, roll the dough tightly into a log, jelly-roll style. Tuck the ends under to seal the roll.

With a sharp knife, cut the roll into 1-inch rounds. Arrange the slices on the prepared baking sheet, spacing them about 1 inch apart.

Transfer the baking sheet to the oven and bake for 10 to 15 minutes, or until the cookies are golden brown. Allow to cool on the sheet briefly, then transfer to a wire rack to cool completely. Remove any caramelized sugar from the edges before serving.