This pie brings together the cozy comforts of pie and cinnamon rolls in one dish. Covered with a layer of cream cheese filling and baked to fluffy perfection, this bake will become a go-to classic for your family and friends.
Equipment
- 10-inch Pie Dish
- Parchment Paper
- Rolling Pin
- Mixing Bowls
- Knives or Food Processor
- Measuring Cups
- Measuring Spoons
- Hand Mixer
Ingredients
CRUST
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
FILLING
- 2 cans refrigerated unbaked cinnamon rolls (with icing)
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- ¼ cup brown sugar
- ½ tsp cinnamon
Instructions
- Lightly grease your pie dish and set aside
- Start by making your crust. In a bowl, stir together your flour and salt. Using two butter knives, held against each other with one in each hand to form an “X,” cut your butter into your dough, with the knives pulling away from each other and back in, until you have a sand-like consistency.
- Add in your water (I like to put a few ice cubes in a glass before filling it with cold water to make sure it’s extra cold), cut your water into your dry mixture, and then compress the dough into a ball. See notes below if you have a food processor!
- Place your dough between two large pieces of parchment paper, and roll to ⅛” thickness – making sure your dough is an even thickness throughout.
- Gently peel the parchment back from the top layer, lay it back onto the dough, flip all of it over, and repeat with the bottom (now top) layer of parchment.
- Removing one side of the parchment, carefully lay that side face down into a 9-inch pie dish and remove the top layer of parchment
- Carefully shift the dough to ensure it is laying flat within the pan and along the sides. If you have more than an inch excess, use a butter knife to cut away an extra and save for later.
- Tuck under the remaining excess dough around the edges, to form your crust
- Make a peace sign with your pointer and middle fingers on one hand, place it along the edge of your crust. With the pointer finger of your other hand, pointing toward the center of the peace sign, pull back the dough in the center of your fingers. This will form a crimp. Repeat along the edge of your crust until complete.
- Place your pie dish with the crimped crust in the fridge for 15 minutes
- Preheat your oven to 375F
- For your filling, in a bowl sift your powdered sugar over your cream cheese and beat together. Add in your vanilla extract, sour cream, brown sugar, and cinnamon and beat until smooth
- Remove your cinnamon rolls from their cans and quarter each roll (cutting into four pieces). Remove your pie dish from the fridge and layer the pieces of all of your rolls evenly across the base of your crust
- Pour your cream cheese filling over your cinnamon rolls and spread evenly with a spatula
- Bake at 375F for 10 minutes then, without opening the oven, drop the oven temperature to 325F for 50 minutes. Your pie will be puffed and the filling should appear dry and slightly cracked. There will be a little browning as your cinnamon roll pieces rise in the oven, don’t worry! To check, you can use a digital thermometer inserted into the middle of your pie (pressing into one of the cinnamon roll pieces) and check for an internal temperature of at least 160F, this will ensure the dough has been fully cooked
- Remove from the oven and allow to cool for 10 minutes before liberally drizzling with the icing from the cinnamon roll containers
- Slice and enjoy warm!
- The pie will last in the fridge for two to three days, for optimal freshness. To eat later or the next day, pop a slice into the microwave for 10-15 seconds to soften back up
Notes
*If you have a large food processor, you can quickly make your dough in it! Just pulse together all of your dry ingredients before adding in your cold cubed butter. Pulse in your butter until it looks like grains of sand inside your food processor, and add in your cold water. Pulse again until combined and dump your dough (which may not look like dough at this point) into a large bowl. Use your hands to compress the mixture until it forms a dough ball. Then proceed with the above steps to roll your dough!
*You can use any storebought cinnamon rolls that you prefer, just make sure they are unbaked and come with icing.
*When adding water to your homemade pie crust, drop a few ice cubes in a glass of water before measuring. This will keep your crust cool as you bring it together!
*I highly recommend using a digital thermometer to check for the doneness of your pie. It should read 160F when it’s time to take out of the oven. Just be careful not to overbake! You want the rolls to be soft and fluffy in your pie.
