Cinnamon Roll Pecan Pie

My Gram’s pies are something to be worshiped, and that means a lot since I generally don’t like pies. There is something magical about her crusts. On her last visit to Minnesota Gram and I spent a few hours bopping around on Pinterest just like we always do when she visits. We were going through my baking board and she was intrigued by a picture of a pie crust that was seemingly made out of mini cinnamon rolls. We added this to our list of baking projects for the weekend. I must say although I do enjoy her pies this one has to be my all time favorite.

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Ingredients:

  • Pie Dough- enough for 1 9-inch crust (you can buy this at the store, we made our own)
  • 4 T. Butter (melted)
  • 2 t. Ground Cinnamon (divided)
  • 2 t. Cinnamon-Sugar Mix
  • 3/4 C. Dark Corn Syrup
  • 1/2 C. Packed Dark Brown Sugar
  • 3 Eggs (room temperature)
  • 1 t. Vanilla Extract
  • 1 t. Fall Baking Spice
  • 1/2 t. Salt
  • 2 C. Pecan Halves
  • 1 C. Cream Cheese Frosting + a little milk (2 T.)

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Directions:

  1. Make your pie dough (allow to chill slightly) and roll out to about 1/4 inch thickness
  2. Preheat oven to 375°F.
  3. Brush 1 T. of the butter on top of the crust.
  4. Sprinkle 2 t. of the cinnamon-sugar mix on top of the crust, and spread it around with your hands.
  5. Roll the dough over onto itself tightly.
  6. Refrigerate dough for about 20 min to make firm.
  7. Cut the spiral roll into slices, about 1/2-inch thick.
  8. Grease a 9-inch pie tin
  9. Place the cinnamon roll slices in the pan so that they are touching each other.
  10. Flatten the cinnamon roll slices with your fingers, pressing them down to close any gaps between them. Try to get them all about the same depth.
  11. Refrigerate while you make your filling.
  12. In your mixer combine the corn syrup and the brown sugar until there are no lumps of sugar.
  13. Mix in butter to loosen up mixture.
  14. Add the eggs one at a time.
  15. Next mix in the vanilla, salt, cinnamon, and Fall Baking Spice.
  16. Fold in the pecans.
  17. Pour mixture into pie crust.
  18. Place your pie in the middle rack of your oven and bake for 15 min.
    • (Warning your pie filling will probably froth and bubble all over the oven while baking. I put my pie tin in a parchment paper lined brownie pan.)
  19. Reduce oven temp to 350°F and continue to bake for another 30 min.
  20. While the pie is baking make your frosting.
  21. Once your frosting is made whisk in 2 T. of milk to help thin it out for drizzling.
  22. Remove the pie from your oven and allow to cool
  23. Top with frosting before serving and enjoy!

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inspired by: https://www.ohnuts.com

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