Preheat oven to 350°.

Roll out refrigerated pie crust on a clean counter-top or cutting board.

Spread melted butter over pie crust.

Sprinkle ground cinnamon over melted butter.

Roll up the pie crust, jelly roll style.

Use a sharp, thin knife to cut the large roll into 10 rolls.

Place rolls cut side up in a baking sheet coated with parchment paper.

Bake for 25-30 minutes at 350°.

Microwave creamy fudge frosting for 30-60 seconds and stir.

Dip each cooked pinwheel half way (or fully) into warmed frosting. Set back on cookie sheet with parchment paper.

Top the chocolate areas with mixed berries of your choice.

Microwave 3 white chocolate squares for 30-60 seconds, until smooth when stirred.

Drizzle pinwheels with melted white candy coating.

Garnish with fresh mint leaf, optional.