Let me begin by saying, the cinnamon roll pie was not my invention. That being said, I’m going to take full advantage of the concept. I saw it mentioned here and immediately the delicious rolls I made earlier this year came to mind. I’m a fan of from-scratch rolls anyway and I knew the simple recipe would work perfectly. I love that the cinnamon roll pie takes a little of the production time away so that cinnamon roll taste gets to your mouth quicker. Plus, it changes things up just a bit. And it’s pretty, no? :)
The process of pie-making is quite similar to traditional roll-making except instead of making a bunch of spirals we are making just one giant spiral. Strips are continuously wrapped around a center until the pie pan is full. Then the pie needs to rise and get baked, just like individual rolls.
In May, I shared strawberry, chocolate chip and caramel cashew roll versions. This time, it’s classic cinnamon roll flavor topped with a browned butter frosting. If you’ve never had browned butter frosting, you must try it. Browned butter has a nuttier flavor and is just mmmmm, mmmmm good. I wish you could smell the aroma right now; it’s smells like the holidays to me.
Recipe adapted from Pioneer Woman and Martha Stewart
Ingredients
- 4 cups whole milk
- 1 cup vegetable oil
- 1 cup sugar
- 2 pkg yeast
- 8 cups flour (plus 1 cup extra flour)
- 1 tsp (heaping) baking powder
- 1 tsp (scant) baking soda
- 1 Tbsp (heaping) salt
- melted butter (1/4 cup)
- sugar (1/4 cup)
- cinnamon, enough to cover
- 6 Tbsp butter
- 1 1/2 cup powdered sugar
- 1 1/2 tsp vanilla
- 1 1/2-3 Tbsp milk
Instructions
- In a large pot, heat the milk, vegetable oil and sugar over medium heat to just below a boil.
- Allow to cool to warm.
- When the mix is only warm, sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add in the 8 cups of flour and stir until combined.
- Cover with a kitchen towel and set in a warm place to rise for 1 hour.
- After an hour, add in the baking powder, baking soda, salt and extra 1 cup flour. Stir thoroughly to combine.
- Use the dough right away or put in the fridge for up to 3 days, punching down the dough if it rises to the top of the bowl.
- Spray a pie pan with cooking spray.
- Divide the dough into thirds.
- Take one third of the dough and roll it out on a flour covered surface. Roll thin.
- Pour on the melted butter and spread to cover the dough surface.
- Sprinkle on the sugar and cinnamon.
- Cut into 1 1/2 inch strips. Either direction works. (I used a ruler.)
- Roll one strip all the way up and place in the center of the prepared pie plate.
- Continue wrapping strips around the center roll until only an inch of empty pie plate remains around the edge. (If the strips are too long or awkward to move, cut them in half.) Repeat with remaining dough if desired.
- Allow pies to rise another 30 minutes.
- Bake at 375F for 35-40 minutes. After 20 minutes, cover the top with foil to prevent over browning.
- Top with frosting while still warm.
- In a small pan, melt the butter over medium-high heat until it turns a nut-brown color. Make sure to stir it frequently.
- Pour the butter from the pan into a bowl, leaving the burned bit behind.
- Add in the sugar, vanilla and 1 1/2 tablespoons and stir until smooth. Add more milk is necessary.
pinned! I love the look of this – and Eric is pretty much a cinnamon roll fiend, so I think this pie will be on our table soon. Love the idea!
What size yeast packets should be used?