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
1/2 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:
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:
2 TBS flour
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!