Monday, September 16, 2013

Cinnamon Roll Pie

I used to make the best cinnamon rolls, my wife makes the best cinnamon rolls because her mother made the best cinnamon rolls. We were with our kids last night, at a restaurant, for dinner. Our son in law informed us that he's been making cinnamon rolls. I assume they're the best.
I was researching cinnamon rolls today and resurrected this recipe from my book of The Best of the Best Recipes for Cinnamon Roll Pie. It's delicious and makes a great Brunch dish. This would also be great served warm on a cool Fall Sunday morning for breakfast.

Cinnamon Roll Pie:

3/4 C sugar
1/4 C vegetable oil
1 egg
1/2 C milk
2 tsp baking powder
1/2 tsp salt
1 1/2 C flour + 2 TBS, divided
1 container (8 count) cinnamon rolls with icing
1/2 C brown sugar
2 tsp cinnamon
2 TBS butter, melted

Grease a 10" pie pan with my Pan Release Mixture found on the blog under Tips, Hints and More.

In a bowl:
Whisk well
Set aside

Separate the cinnamon rolls
flatten each roll by hand and press them all into the bottom and sides of the pie pan, seal any gaps to create a crust.

Pour the mixture in the pan

In a small bowl:
brown sugar
2 TBS flour
Mix well
Sprinkle this over the pie mixture

Bake at 350 degrees for 30 minutes. A tooth pick in the center of the pie should come out clean
Drizzle the icing, that comes with the cinnamon rolls, over the pie.

Peace in the Kitchen!

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