OK so first of all in my defense the recipe called this a pie. Cinnamon roll pie?! I mean what could be better than that? So we decided to go for it, it was super easy and sounded amazing.
The pie ended up being all of those things but it was also basically a recipe for cinnamon rolls in a pie plate so we saved it for breakfast the next morning and it paired perfectly with orange juice and coffee. Pretty much perfect for a Saturday morning brunch…but maybe only once or twice a year because, holy calories Batman! :)
Josie and Zeb were able to really get their hands dirty and help with every step of this one which made it super fun. And the clean up wasn't bad at all. Definitely a great recipe to do with the kids in my opinion. And everyone looooved these!
In fact there was not a drop left after breakfast…which is actually great in my opinion too because I do not need a pie sitting around on my counter starring at me to eat it…because I would've :).
Bottom line we had so much fun making this one and we will make it again maybe the morning after Thanksgiving for Christmas kick off brunch or even Christmas morning - although I usually make homemade cinnamon rolls for that but these are pretty amazing and could definitely stand in!
What about you, have you ever made a cinnamon roll pie? Hope you have a great weekend, friends - Happy Friday Pieday!
Cinnamon Roll Pie from Averie Cooks
makes 8 to 12 servings
8-count package of refrigerated cinnamon rolls8 ounce package of cream cheese, softened
1/2 cup butter, softened (1 stick)
1 cup sugar
1 teaspoon vanilla extract
For the Cinnamon Strudel Topping
1/3 cup all-purpose flour
1/3 cup old-fashioned rolled oats
2 tablespoons brown sugar
1 teaspoon cinnamon
pinch salt, optional
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
Preheat your oven to 350 degrees, spray a deep pie dish (the rolls will rise so make sure to accommodate for that) generously with some cooking spray or melted butter and set aside.
Place the cinnamon rolls in the dish, it's ok if there are gaps and then cream together the butter and cream cheese in a stand mixer until light and fluffy. Add the sugar and the vanilla and blend until smooth and then spread the mixture over the cinnamon rolls evenly covering the entire dish.
Make the strudel topping by combing the flour, oats, cinnamon, salt and sugar in a bowl and stirring with a spoon. Add the melted butter and the vanilla and toss together until pea size clusters form. Sprinkle the topping evenly over the top of the cream cheese layer. Bake for 28-32 minutes until the edges just begin to brown very slightly, do not over bake. You might want to place a cookie sheet underneath the rolls as well in case it runs over the edges.
Allow it to cool before serving. You can gently reheat in the morning like we did by putting the pie back in the 350 degree oven for a few minutes.