Cinnamon Roll Pie

 

 

 

 

 

 

 

 

 

 

  

 

Imagine this:  You wake up early Christmas morning.  It's quiet in the house…not a creature is stirring. You quietly come down the stairs and immediately the smell of fresh brewed coffee fills the air. You are thankful for a coffee pot that brews your coffee automatically and can’t wait to grab your first cup.  You feel ambitious this morning so you decide to make cinnamon rolls for breakfast. But this is Christmas morning… so you take that first sip of hot coffee, grab your apron, and pump up the ambition another notch.  In a few minutes the house will smell like cinnamon and fresh baked dough and you can’t wait to have that first slice.  Wait, did I say slice?

 

 Cinnamon Roll Pie

1 cup milk lukewarm

2 large eggs room temperature

5 tablespoons butter softened

4 1/2 cups all-purpose flour

1 1/2 teaspoons salt

1/2 cup sugar

2 1/2 teaspoons instant yeast or active dry yeast

 

 

 

 

 

 

 

 

Cinnamon Roll Filling

1 cup brown sugar

6 tablespoons butter softened

3 tablespoons ground cinnamon

 

Pie Crust

2 unbaked pie shells

 

Cinnamon Roll Icing

2 cups powdered sugar aka confectioners’ sugar

2 tablespoons butter melted

1 teaspoon vanilla

4 tablespoons milk can substitute with heavy cream or half and half

 

 

  

 

 

 

 

 

 

 

  

 

 To make the cinnamon roll dough, combine all the dough ingredients in a mixer. Mix for 3 minutes. The dough will be sticky.  Place the dough in an oiled bowl and turn the dough to grease all sides. Cover with a clean towel and let rise until doubled in size. This will take 1 to 2 hours, depending on the temperature of the room.While the dough is rising, make the cinnamon roll filling by combining the brown sugar, softened butter, and ground cinnamon. Mix with a mixer until smooth.

 

When the dough has doubled in size, turn it out onto a floured board. Roll the dough out into a rectangle about ⅜ inches thick and spread the cinnamon mixture onto the dough. Starting with the short end, roll the dough (not too tightly) into a log. Cut the log into 12 to 14 equal-sized pieces.

 

 

 

 Place the center roll into each of the pie shells. Then add the remaining rolls to the pie shell. Cover with a clean towel, and let the dough rise again for 30 minutes. Preheat the oven to 375°F. 

 Bake the cinnamon roll pies for 15 to 20 minutes. While the pies are baking, make the frosting by combining all the frosting ingredients. Stir until smooth. Frost the pies with the icing after they have cooled for about 20 minutes.

NOTE:

Okay so you’re not a morning person.  But you like the thought of this, you just can’t find that ambition. Here are my shortcuts!

You can use Pillsbury canned cinnamon rolls. No one will know the difference.

 

 

 

 

You can buy pre-made pie shells. Homemade pie crust is best, but frozen ones are great for making pies in a hurry.