Cinnamon Roll Pie

by LEON BOUTEILLER

Once in a while I come across an idea for a recipe that intrigues me. In this case, it is Cinnamon Roll Pie. Who thought of this and why didn’t I think of it?! I suspect that it has been around for a while in the hinterlands of bakery shops somewhere; now it can be found on the menu of a well-known restaurant chain. It seems like a great idea to me, threading the line between breakfast and dessert. I think it’s tradition that cinnamon rolls are favored for breakfast or brunch. Baked in a pie shell is new to me.

If you look on the internet, you’ll find several recipes for this baker’s delight. Most go for the shortcut and use prepared pie shells from the grocery store and cinnamon roll dough from the freezer section. I don’t have a problem with that for many home cooks have to multitask. That said, if you have the time to make this from scratch, you’ll find a huge difference. One shortcut I would consider is to make the cinnamon rolls with sweet biscuit dough instead of the yeast risen variety. It would save time, and though it will lack the yeasty goodness, I have no doubt it would still make a tasty treat.

I’ve tried to make this easy while retaining the best possible taste, texture and visual appeal. I’ve added some currants for flavor and interest. You could use raisins or dried cranberries and whatever nuts you prefer. I considered sautéing sliced apples with butter and sugar as a thin layer under the cinnamon rolls but didn't to keep the process more streamlined.

If you want to use a pre-made pie dough that is fine but please make the cinnamon rolls from scratch, you will not be disappointed.

CINNAMON ROLL PIE

You will need a deep 9 inch pie plate and pie dough of your choice rolled out and set in the pie plate. Flute the edges as you like and then pre-bake the pie crust in a 375F degree oven for 5 to 8 minutes to set the crust. Set aside and cool.

Ingredients for the dough:

1 ⅓ cups warm whole milk (90-100F)
⅓ cup sugar
1 packet active dry yeast
1 large egg
⅓ cup melted butter, cooled
3 ¾ cups all-purpose flour
1 teaspoon salt

Method for the dough:

Whisk the yeast and sugar into the warm milk and set aside for ten minutes to let the yeast wake up
Whisk together the melted butter and the egg. Then stir it into the milk mixture
Add the salt to the flour and stir
Put the liquid mixture in the bowl of a stand mixer with the dough hook and at low speed gradually add in the flour. After all of the flour is incorporated, let the mixer knead the dough for about three minutes, but not much longer, as you want to create a tender dough. It will be a little sticky as it should be, but add a tablespoon of flour at a time if it’s too hard to handle.
Form the dough into a smooth ball and place in a lightly oiled bowl covered with a clean towel or plastic wrap and place in a warm spot until doubled in bulk

Ingredients for the filling:

⅓ cup melted butter, cooled
1 cup brown sugar plus 2 tablespoons, divided
1 tablespoon plus 1 teaspoon cinnamon
⅓ cup currants

Method:

In a small bowl mix one cup of brown sugar with the cinnamon and currants. Set aside

Ingredients for the frosting:

8 ounces room temperature cream cheese
2 tablespoons room temperature unsalted butter
1 tablespoon half & half or milk
1 cup confectioners sugar
A few drops of vanilla extract

Method:

Place all ingredients in a bowl and mash together until smooth. Set aside

Method for assembly:

On a lightly floured board or silicone mat, roll the dough out to a 9 inch by 13 inch rectangle. You may be able to do this with lightly floured hands and no rolling pin. This will help to make a more tender crumb
Brush the dough generously with the melted butter and then spread the brown sugar/cinnamon mixture evenly over the surface
Roll it up, starting on a long side, into a uniform cylinder and then cut it into seven equal segments
Any remaining melted butter from the filling should be spread on the bottom of the pie shell along with the last two tablespoons of brown sugar
Place six cinnamon roll segments, cut side up around the edge of the pie and place the last one in the middle
Bake the pie in a 350 degree convection oven for 30 to 40 minutes
After baking, allow the pie to cool for 20-30 minutes and then slather the top with the frosting

Serve warm or room temperature with whipped cream or ice cream or by itself. Just because it’s a pie doesn’t mean you can’t have it for breakfast. Try this recipe for a different approach to breakfast or dessert. You’ll likely add it to your recipe file.

Enjoy!