Cinnamon Roll Pie Recipe

This Cinnamon Roll Pie Recipe is a gooey and fluffy recipe, which is made with soft yeast dough and brown sugar. It’s a fun twist on the classic, ready in about 2 hours and 40 minutes (including rising time).

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Cinnamon Roll Pie Recipe 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 (frozen or homemade)

Icing:

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

How To Make Cinnamon Roll Pie Recipe

1. Prepare the dough: Throw everything for the dough (milk, eggs, butter, flour, sugar, salt, yeast) into a stand mixer. Let it mix on medium speed until the dough is sticky and soft, about 2–3 minutes.
2. First rise: Grease a large bowl. Plop the dough in and cover it with a warm towel or plastic wrap. Walk away for 1–2 hours until the dough has doubled in size and looks kinda puffy.
3. Make the filling: While the dough rises, mash together the brown sugar, softened butter, and ground cinnamon in a small bowl until it is a spreadable paste that smells like fall.
4. Roll and spread: Flour your work surface generously. Roll the dough out into a large rectangle(ish) shape. Spread that cinnamon butter mix all over the surface, going right up to the edges.
5. Slice and build: Roll the dough up tightly from the short end into a log. Cut the log into 12–14 pieces. Pop one cinnamon roll in the center of each unbaked pie crust, then build a circle of rolls around it to fill the shell.
6. Second rise: Cover the pies and let them rise again for 30 minutes.
7. Bake: Preheat your oven to 190°C (375°F). Bake the pies for 15–20 minutes. They are done when the rolls are puffed and golden brown on top.
8. Frost: Whisk the icing ingredients (powdered sugar, butter, vanilla, milk) together until smooth. Drizzle it generously over the pies once they are cool enough to touch but still warm.

Recipe Tips

• Yeast Activation: If using active dry yeast instead of instant, you may want to warm the milk slightly (to about 110°F) and let the yeast bloom for 5 minutes before adding it to the mixer to ensure it’s alive.
• Cutting the Rolls: To slice the soft dough without squishing it, use a piece of unflavored dental floss. Slide it under the log, cross it over the top, and pull quickly to slice clean rounds.
• The Pie Crust: This recipe puts dough inside of dough! Ensure your pie shells are thawed (if frozen) but still cold so they don’t get soggy while the yeast rolls rise inside them.
• Room Temperature Ingredients: Make sure your eggs and butter for the dough are at room temperature. This helps them incorporate into the flour much better than cold ingredients.
• Don’t Overbake: Cinnamon rolls dry out quickly. Check them at the 15-minute mark. You want them soft and gooey, not crunchy.

What To Serve With Cinnamon Roll Pie Recipe

This is a heavy, carb-loaded breakfast or dessert that pairs well with savory or light sides.

• Crispy bacon or sausage links
• Fresh fruit salad
• Hot coffee or espresso
• Scrambled eggs

How To Store Cinnamon Roll Pie Recipe

• Room Temperature: Store the pie covered with foil or plastic wrap at room temperature for up to 2 days.
• Refrigerate: You can store it in the fridge for up to 5 days, but the bread may dry out slightly.
• Reheat: These are best served warm. Microwave a slice for 15-20 seconds to make the icing melty and the rolls soft again.
• Freeze: You can freeze the baked pie (frosted or unfrosted) wrapped tightly for up to 2 months. Thaw on the counter.

Cinnamon Roll Pie Recipe Nutrition Facts

• Calories: 450
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 420mg
• Total Carbohydrates: 68g
• Dietary Fiber: 2g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per slice.

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