Cinnamon Bun Pie Recipes

Steps:

• Dissolve yeast in warm water and milk.
• Knead in dry ingredients. Add butter. Let rise for 45 minutes.
• After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
• Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.
• To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
• While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.

Steps:

• Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
• Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
• Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
• Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
• Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
• Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
• If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
• Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
• Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
• Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
• Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

Steps:

• Preheat oven to 350°F (180°C) and spray a pie dish with nonstick oil.
• Peel and cut the apples into thin slices and place in a bowl.
• Add sugar, cinnamon and cornstarch to apples and stir.
• Cut each cinnamon roll in half and roll out with flour until thin.
• Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
• Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for another 10 minutes uncovered.
• Allow the pie to cool and drizzle with icing.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• Unroll both pie crusts and place onto a lightly floured surface.
• Using a 3" round cookie cutter, cut rounds out of crust until all crust is used.
• You should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
• In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.
• Place half (12) of the rounds onto a parchment or silpat-lined baking sheet.
• Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.
• Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.
• Gently press edges to seal.
• Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.
• Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
• Bake for 25-30 minutes or until tops of pies are golden brown.
• Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency.
• Drizzle over tops of pies. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet.
• Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes.
• Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil.
• Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'.
• Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture.
• Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning.
• Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes.
• Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.