Cinnamon Roll Pie – Easy Cracker Barrel Copycat

This Cracker Barrel Cinnamon Roll Pie is exactly what it sounds like—cinnamon rolls, baked right into a pie crust and drizzled in vanilla icing. Sweet, buttery, flaky… it’s a little over-the-top in the best way. You can make the dough from scratch or cheat a little. Either way, it’s simple, cozy, and totally worth the mess.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 18 mins
• Flavor: sweet, cinnamon-y, buttery
• Great for: breakfast-for-dinner, potlucks, random cravings

Why I Like This Recipe

Honestly? I wasn’t even planning on baking. I just didn’t wanna go to the store again. Had some pie crusts. Made dough half-asleep. And somehow… this cinnamon roll pie came out like a dream. Flaky edges, gooey middle, vanilla icing melting into the swirl. Not fancy, but hits every time.

Ingredients

Cinnamon Roll Dough:

• 1 cup milk
• 2 large eggs
• 5 tbsp butter
• 4½ cups all-purpose flour
• 1½ tsp salt
• ½ cup sugar
• 2½ tsp instant yeast or active dry yeast

Filling:

• 1 cup brown sugar
• 6 tbsp butter
• 3 tbsp ground cinnamon

Pie Crust:
• 2 unbaked pie shells

Icing:

• 2 cups powdered sugar
• 2 tbsp butter
• 1 tsp vanilla
• 4 tbsp milk

How To Make Cinnamon Roll Pie

1. Make the dough: Throw everything in a mixer—milk, eggs, butter, flour, sugar, salt, yeast. Let it mix till sticky and soft, 2–3 mins.
2. Let it rise: Grease a bowl, plop the dough in, cover with a towel. Walk away for 1–2 hours until it’s doubled and kinda puffy.
3. Make the filling: Mash together brown sugar, softened butter, cinnamon. Spreadable and smells like fall.
4. Roll the dough: Flour your surface. Roll the dough out to a rectangle (ish). Spread that cinnamon mix all over, right up to the edges.
5. Slice and build: Roll it up from the short end into a log. Cut into 12–14 pieces. Pop one roll in the center of each crust, then build a circle around it. Let it rise again for 30 mins.
6. Bake: Preheat to 190°C. Bake the pies for 15–20 mins. Golden = done.
7. Frost: Whisk the icing stuff together. Drizzle it on once the pies are cool enough to touch but still warm. You’ll know.

Tips for Success

• Warm milk matters – If your milk’s too hot, it’ll kill the yeast. Too cold, and the dough takes forever to rise. Just make it feel like bath water.
• Don’t rush the rise – Cold kitchen? Put your dough in the oven with just the light on. Works like magic.
• Give them space – Don’t cram the rolls into the crust. Let them breathe so they bake evenly.
• Cool a little before frosting – If you’re impatient (me), your icing’s gonna slide right off. Wait 20 mins. Trust.

Storage and Reheating

• Fridge: Let the pies cool, then pop them in a container or cover with foil. Keep chilled for up to 5 days.
• Freezer: Wrap cooled pie slices and freeze for up to 2 months. Microwave or warm in the oven when ready.
• Reheat: Microwave for 20–30 seconds or toss in the oven at 160°C till warm and soft again. I like to re-drizzle icing too.

Frequently Asked Questions

• Can I use store-bought dough?
  Yep. Canned cinnamon rolls work too. Just roll, slice, and follow the pie instructions.
• What kind of pie crust is best?
  Just your standard unbaked crust. Store-bought is fine. Flaky is better than buttery for this.
• Can I prep it the night before?
  Sure. Assemble the whole thing, cover it, and let it rise in the fridge overnight. Bake in the morning.
• Why are my rolls hard in the middle?
  Either the dough was too cold when you baked it, or they were packed too tightly. Try giving them more space and rising time.
• Can I skip the icing?
  You can. But why would you want to?

Common Mistakes and How to Dodge Them

• Using cold ingredients: Room temp milk, butter, and eggs help the dough rise right. Cold stuff = slow and sad dough.
• Overworking the dough: Don’t knead forever. Just mix till it comes together, then leave it alone to rise.
• Not letting it rise twice: First rise = flavor. Second rise = fluff. Skipping either makes the texture off. You’ll regret it.
• Adding icing too early: Warm is okay. Hot? No. The icing will melt into a puddle. Wait 15–20 mins before frosting.
• Packing too tight in the pie crust: If they’re touching too much, the middle might stay raw. Leave a little space.

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Nutrition Facts (Per Serving)

• Calories: 630 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 67mg
• Sodium: 534mg
• Potassium: 189mg
• Total Carbohydrate: 100g
• Dietary Fiber: 4g
• Sugars: 47g
• Protein: 10g

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