Cinnamon Roll Pie
Tags: Dessert
Yield: 8
- 1 1/4 cups milk
- 1/3 cup white sugar
- 1 tablespoon instant dry yeast
- 1/3 cup butter melted
- 1 egg
- 3 2/3 cups flour
- 1 teaspoon salt
- 1/4 cup butter melted and cooled
- 1 cup brown sugar
- 1 tablespoons ground cinnamon
- Refrigerated pie dough
- 1 (8 ounce) block cream cheese, room temperature
- 1 cup powdered sugar
- 1-2 tablespoons milk
- Use a microwave in 20 second intervals to heat the milk until it is just warm to the touch. Test it with your finger after each interval. Melt the 1/3 cup butter in the microwave. Set it aside to cool.
- Put the warm milk, ⅓ cup white sugar and the yeast in a large mixing bowl. Let it sit for 10 minutes so the yeast starts to grow.
- Add the melted butter from step #1, which should now be cool, to the milk mixture.
- Stir the egg into the milk mixture.
- Add the flour and salt to the mixing bowl and mix with a stand mixer on low speed or with a wooden spoon.
- Once the dough has come together in a thick dough knead it for 3 minutes. Either use the mixer or knead it by hand on a cutting board.
- Put the dough back into the bowl in a big ball. Cover the bowl with plastic wrap or a clean dish towel. Let the dough rise for about 45 minutes.
- While the dough rises get the pie crust and cream cheese out of the refrigerator to come to room temperature.
- After the resting time melt the 1/4 cup of butter and set it aside to cool while you roll out the dough.
- Put the dough on parchment paper or a large cutting board. Use a rolling pin to roll it out into a rectangle about 12 inches x 8 inches in size. Use a little oil on the rolling pin if necessary to stop it from sticking.
- Brush the dough with the melted butter. Then combine the brown sugar and cinnamon and sprinkle the mixture all over the dough.
- If there is any leftover butter drizzle it over the cinnamon sugar on the dough.
- Roll up the dough from the long side until you have a long roll.
- Slice the dough evenly into 7 pieces.
- Unroll your pie dough and put it into your pie pan. Flute the edges of the dough if you like to make it more decorative.
- Place the cinnamon rolls in the pie dough, with one in the middle and other others around the edges.
- Place the pie in a cold oven and turn it on to 375 degrees.
- Bake for 20-25 minutes until it is golden.
- Make the cream cheese frosting while the pie bakes. Use a mixer to combine the cream cheese and powdered sugar and mix well.
- When the pie is done baking let it cool for 5-10 minutes. Then drizzle the frosting over to top.
- Making Cinnamon Roll Pie with Canned Cinnamon Rolls
- Refrigerator cinnamon rolls bake a little more quickly than homemade, so prebaking the pie crust ensures it isn't undercooked.
- Put the pie crust in the pie plate and use a fork to poke it with holes. Then bake it for 5 minutes in a preheated 375 degree oven.
- Place the canned cinnamon rolls in the pie crust with the cinnamon topping side up. Bake it at 375 F for 15-17 minutes until the rolls are golden brown.
- Let it cool for 5 minutes, then top it with the icing that came with the cinnamon rolls.
- Make Ahead Directions
- Make the pie and bake it the day before serving, but don't add the frosting. Then put it in a preheated 250 degree F oven for 10-15 minutes. Take it out, spread the frosting over the top, and serve.
