Cinnamon Bun Pie Recipes

CINNAMON BUN PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
• Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
• Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
• Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
• Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
• Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
• Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.

CINNAMON ROLL APPLE PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
• Peel and cut the apples into thin slices and place in a bowl.
• Add sugar, cinnamon and cornstarch to apples and stir.
• Cut each cinnamon roll in half and roll out with flour until thin.
• Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
• Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for another 10 minutes uncovered.
• Allow the pie to cool and drizzle with icing.
• Enjoy!

CINNAMON BUN PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined and creamy.
• Add eggs, one at a time. Add baking powder, and vanilla, beating well to combine after each addition.
• Turn mixer speed to low; gradually add flour. Beat until combined. Set aside.
• In a small bowl, combine pecans, brown sugar, cinnamon, and oil until smooth. Set aside.
• When filling pie crust, be careful to add each layer very gently, so you don't break the crust. Pour one fourth of the batter into the graham cracker crust; use a flexible spatula to smooth the top. Top with one fourth of the filling. Smooth the top.
• Repeat the process, ending with the batter. Note that the batter will be hard to spread; you can make fewer layers so that it is easier to assemble.
• Bake for 35-40 minutes, until top is set. It's meant to be soft in the center, so don't overbake it.
• Combine glaze ingredients in a small bowl. Whisk until smooth.
• For best results, serve warm. Drizzle glaze over each slice just before serving.

CINNAMON BUN APPLE PIE

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
• Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
• Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
• Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
• Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

PIE CRUST CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix sugar and cinnamon together in a bowl.
• Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

CINNAMON ROLL CREAM PIE

Steps:

• For the pie crust:.
• Preheat the oven to 400 degrees F.
• Combine the 3 pie dough sheets and roll into a rectangle roughly 22 x 10 inches, dusting with flour if needed to prevent it sticking to the rolling pin and work surface.
• Mix the melted butter and vanilla together in a small bowl. Mix the brown sugar and ground cinnamon in a separate small bowl.
• Brush the dough all over with the melted butter mixture. Sprinkle evenly with cinnamon-sugar.
• Starting at a long edge, roll the dough up tightly into a snake. Cut the dough into pieces 1/2-inch thick to make tiny 'cinnamon roll' pieces.
• Take 2/3 of these cinnamon roll pieces and gently roll each one with a rolling pin to flatten slightly. Then place these all over the base and sides of a 9-inch pie pan. Use your fingertips to firmly press them together into an even layer. Make sure there are no gaps.
• Place the remaining cinnamon roll pieces onto a lined cookie sheet spaced 1 inch apart and set aside.
• Blind bake the pie crust:.
• Cut a large piece of parchment paper then use it to line the pie pan on top of the cinnamon roll pastry. Pour in ceramic baking beans or uncooked rice to weigh down the pie dough.
• Bake for 10 minutes. Lift away the baking beans with the parchment paper and bake for a further 5 minutes.
• Set aside the baked crust.
• Bake the top pieces:.
• Take the cookie sheet of extra cinnamon roll pieces and bake for 20 minutes.
• Set aside to cool.
• Make the cream filling:.
• Combine the sugar, flour, cinnamon and salt in a pot and stir together briefly. Add the milk and cream and stir together.
• Place the egg yolks into a medium bowl and set aside.
• Place the milk mixture over a medium-low heat on the stove and stir until it thickens. Remove from the heat. Pour about 1/3 cup of this hot mixture into the egg yolks and quickly stir together.
• Pour the egg yolk mixture back into the pot of milk mixture.
• Return to a low heat and stir for 2 minutes then remove from the heat. While hot, stir in the vanilla and butter then set aside to cool.
• Finish the pie:.
• Once the crust has blind baked, pour in the cooked creamy filling and spread into an even layer.
• Turn the oven down to 350 degrees F and bake the pie for a further 15-20 minutes until browned on top.
• Top with the baked cinnamon roll pieces in a decorative pattern.
• Set aside to cool completely before slicing and serving.

CINNAMON BUN PIE

Steps:

• Dissolve yeast in warm water and milk.
• Knead in dry ingredients. Add butter. Let rise for 45 minutes.
• After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
• Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.
• To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
• While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.